Cooking Class

Last Sunday I went to cooking class at Williams Sonoma. They have free classes almost every Sunday morning. This past Sunday was French Techniques: Braising & Sauteing. It was packed! There were probably 40 people in there. It was ok - maybe not quite what I thought it was going to be, but I was still really glad that I went. I mean, any time spent at Williams Sonoma is a good time! Some of the other women there were kind of pushy though - so I guess that was the turn off part. You know there is always that one person who feels the need to talk the ENTIRE time?
A few things I learned (which you guys might already know - but that was new to me!):
Shallots have more of a garlicly flavor which makes them perfect for sauteing.
Always rub your meats and veggies dry before putting them in the pan. This will prevent any steaming.
Make sure the pan is super hot and turn down after you start sauteing the meat.
Above all - Don't crowd your food!!

Next class - in October it's espresso and coffee.

Happy Cooking!