ESSENCE OF COOKING – WK 4 – JAN 28

Sautéing & Braising

Sautéing and braising are essential cooking methods for adding depth and richness to dishes. This week, we’ll cover the differences between dry-heat and moist-heat cooking, focusing on when and how to use each method. You’ll learn how to sauté ingredients to develop flavor and braise meats and vegetables to achieve tender, flavorful results. This session will teach you how to elevate everyday meals by controlling heat, timing, and seasoning for perfect dishes.