Mastering The Braise Cuisine Couture Cooking at The Center
Mastering the Braise
Learn how to braise and stew meat: Beef Goulash, Beef Stew, Spaetzle, and Braised Lamb Shanks.
Braising comes from the French word “braiser” and is a combination cooking method that uses both dry and moist heat. Braising of meat is sometimes referred to as “pot roasting,” although some chefs make a distinction between braising and pot roasting.
Register now for Chef Mete Sergin’s Mastering the Braise and get started cooking!
Enjoy fun, hands-on experience and personalized instruction from Chef Mete. Sample foods and take home recipes.