December 26, 2013 10:00 AM - 2:30 PM
Institute of Culinary Education
$120 • 1 session
When it comes to cooking--smoking is not bad for you. Smoke can lend extraordinary flavors to meats, can cure and preserve fish for extra-long life, and is the classic way to cook barbecue. Chef-Instructor Chris Gesualdi will show you how to apply both hot and cold smoking techniques and curing to your cooking repertoire. Over the course of the class you will prepare and sample Smoked Trout; Smoked Bacon; Smoked Short Ribs; Classic Deli Pastrami; Tender Brisket. You'll even learn to smoke seasonings like salt and paprika which will bring that smoky flavor to meats and poultry without lighting another match.
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