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The Culinary Institute of America - San Antonio
Classic and Contemporary Sauces (San Antonio, TX) | |
Sauces are among the first true test of a cook’s skill. The ability to produce a perfectly balanced vinaigrette, a creamy and subtly flavored mayonnaise sauce, and a silky, full-bodied pan gravy is a skill that can be learned and honed throughout years of experience. In this class, you will learn the basic characteristics and techniques for preparing a range of classic and contemporary sauces such as emulsions, coulis, and more. You’ll also discover the ideal foods to pair with these sauces, along with presentation techniques. |
Comments
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Sounds like a great class
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We fully expect a posting each class night of what is learned. As of now when I put in the ingredients for a sauce on the Egg it just runs down the grill to the firebox?????????Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I agree! I can't wait for Saturday!They had a Italian and Pasta class, but I thought the sauce class would help with any cuisine.Just a hack that makes some $hitty BBQ....
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cazzy said:I've been sitting on a CIA gift card for about 13 months and the wife started giving me hard time about it since it was a birthday present. I signed up for a class about a month ago and I must say, I'm getting pretty excited about it.I decided on the following course as I think it will be very beneficial down that road and can definitely help elevate any dish.
Classic and Contemporary Sauces (San Antonio, TX)
Sauces are among the first true test of a cook’s skill. The ability to produce a perfectly balanced vinaigrette, a creamy and subtly flavored mayonnaise sauce, and a silky, full-bodied pan gravy is a skill that can be learned and honed throughout years of experience. In this class, you will learn the basic characteristics and techniques for preparing a range of classic and contemporary sauces such as emulsions, coulis, and more. You’ll also discover the ideal foods to pair with these sauces, along with presentation techniques.
Very cool man! I would love to do that. How long are the classes?Steve
Caledon, ON
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A friend of mine had gone to a few classes there last year and said it was a great experience and learned a lot.
The facility where it's located is pretty cool as well. You should have a lot of fun."Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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5 hours. Check out more of the courses here:Just a hack that makes some $hitty BBQ....
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Suh-weet! My wife keeps pushing me towards cooking as a job. Let me know how it goes. I have taken classes at this place: http://www.culinaerie.com/It is a blast!
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TUTTLE871 said:A friend of mine had gone to a few classes there last year and said it was a great experience and learned a lot. The facility where it's located is pretty cool as well. You should have a lot of fun.Something tells me that I won't be able to take my camera lolJust a hack that makes some $hitty BBQ....
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Are going or teaching the damn class?Green egg, dead animal and alcohol. The "Boro".. TN
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Eggcelsior said:Suh-weet! My wife keeps pushing me towards cooking as a job. Let me know how it goes. I have taken classes at this place: http://www.culinaerie.com/It is a blast!Just a hack that makes some $hitty BBQ....
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henapple said:Are going or teaching the damn class?Just a hack that makes some $hitty BBQ....
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Jealous!!! I've been looking at the course catalog for The Restaurant School in Philadelphia.I would really like to have a catering business someday, not sure if it will ever pan out.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Would love to have a hot dog and Frozen Custard trailer some day. From what I have read you do not need all the health permits like other foods.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey said:Would love to have a hot dog and Frozen Custard trailer some day. From what I have read you do not need all the health permits like other foods.
Truth. You can hide anything in hot dogs and custard.
NOLA -
I love that it's called the CIA. They kill with cooking."I've made a note never to piss you two off." - Stike
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Little Steven said:Very cool man! I would love to do that. How long are the classes?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Little Steven said:Very cool man! I would love to do that. How long are the classes?
Steve
Caledon, ON
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For Christmas back in 2007 SWMBO bought me a week's "boot camp" at the CIA in Hyde Park. I opted for French Cooking. It was more fun than you can legally have this side of the sheets! We worked our asses off in class and the kitchen and shared our food for lunch. They took us on speciality courses in the afternoons, like 'table side service'. They entertained us in their restaurants in the evening and we were treated like proper chefs by the students. I'll never forget it and still use their techniques at home
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Well it was a pretty cool class! We were devided into 4 teams and had a protein and 3 different sauces on all but 1 team. The 4th team had grilled veggies and 3 sauces.
They had a demo here and there to see what the other teams were doing. Would I say I'm a better cook because of this class? Maybe a lil bit, but I have several recipes and saw how each sauce was paired with different protiens.
At the end, we had a pretty awesome buffet style meal together. Really cool experience and they gave us a cook book and we kept our aprons.
I was responsible for the beef tenderloin...I know, way to put yourself out there. It actually worked out perfect cause I was able to float around as I did the steaks at the very end. They had Domino Kosher Salt and it's very fine, so it looked like more salt than it probably was. I definitely could have used more, but it was fine since we had plenty of sauces to go with it!
Fun day and I encourage you to do a class as it was pretty badass to be in a professional kitchen. I will likely sign up for the knife class and a meat fabrication class if they have one.
Pics to come later!Just a hack that makes some $hitty BBQ.... -
I've done similar classes here in Atlanta at the Art Institute School of Culinary Arts. One my favorites was Sauces. Everything from vinegrette to demiglase. I highly recommend them to anyone even vaguely interested.Marietta, East Cobb, GA
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cazzy said:Well it was a pretty cool class! We were devided into 4 teams and had a protein and 3 different sauces on all but 1 team. The 4th team had grilled veggies and 3 sauces. They had a demo here and there to see what the other teams were doing. Would I say I'm a better cook because of this class? Maybe a lil bit, but I have several recipes and saw how each sauce was paired with different protiens. At the end, we had a pretty awesome buffet style meal together. Really cool experience and they gave us a cook book and we kept our aprons. I was responsible for the beef tenderloin...I know, way to put yourself out there. It actually worked out perfect cause I was able to float around as I did the steaks at the very end. They had Domino Kosher Salt and it's very fine, so it looked like more salt than it probably was. I definitely could have used more, but it was fine since we had plenty of sauces to go with it! Fun day and I encourage you to do a class as it was pretty badass to be in a professional kitchen. I will likely sign up for the knife class and a meat fabrication class if they have one. Pics to come later!
Steve
Caledon, ON
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Omg...not a Cazzy's sauce thread.Green egg, dead animal and alcohol. The "Boro".. TN
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I was hoping he could recite the five mother sauces and all of their derivitives
Steve
Caledon, ON
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Honestly not a whole lot because of the structure. Our team made the following sauces:cazzy said:Well it was a pretty cool class! We were devided into 4 teams and had a protein and 3 different sauces on all but 1 team. The 4th team had grilled veggies and 3 sauces. They had a demo here and there to see what the other teams were doing. Would I say I'm a better cook because of this class? Maybe a lil bit, but I have several recipes and saw how each sauce was paired with different protiens. At the end, we had a pretty awesome buffet style meal together. Really cool experience and they gave us a cook book and we kept our aprons. I was responsible for the beef tenderloin...I know, way to put yourself out there. It actually worked out perfect cause I was able to float around as I did the steaks at the very end. They had Domino Kosher Salt and it's very fine, so it looked like more salt than it probably was. I definitely could have used more, but it was fine since we had plenty of sauces to go with it! Fun day and I encourage you to do a class as it was pretty badass to be in a professional kitchen. I will likely sign up for the knife class and a meat fabrication class if they have one. Pics to come later!Roasted Red Pepper CoulisBlackened Tomato SalsaBechamel for the Mac and CheeseI was excited to see the process for properly executing the bechamel sauce. It also showed me what I did wrong when my sauce broke last time.The other teams made:Jus LiePeanut SauceApple ChutneyJalapeno Cilantro Compound ButterRomesco sauceBeet VinaigretteSriracha AioliPan GravyPineapple ChutneyRed Pepper and Kim Chi KetchupAsian-Style Barbecue SauceSo while we were able to taste those sauces with their recommended protein or vegetable, the structure didn't allow you to make any of the other sauces on the other teams. The demos weren't too beneficial because we had things to get done and couldn't always see them. I would have preferred to have like 10-15 sauces, watch a demo, then execute the sauce. That's why I mentioned I don't really think i'm a better cook because of this class. It was still fun though.Just a hack that makes some $hitty BBQ.... -
Little Steven said:I was hoping he could recite the five mother sauces and all of their derivitivesJust a hack that makes some $hitty BBQ....
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bacon grease, Crisco, hamburger grease, chicken stock, and vinegar? Those were my mother's 5 sauces.
I didn't realize she was so famous.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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cazzy said:
Honestly not a whole lot because of the structure. Our team made the following sauces:cazzy said:Well it was a pretty cool class! We were devided into 4 teams and had a protein and 3 different sauces on all but 1 team. The 4th team had grilled veggies and 3 sauces. They had a demo here and there to see what the other teams were doing. Would I say I'm a better cook because of this class? Maybe a lil bit, but I have several recipes and saw how each sauce was paired with different protiens. At the end, we had a pretty awesome buffet style meal together. Really cool experience and they gave us a cook book and we kept our aprons. I was responsible for the beef tenderloin...I know, way to put yourself out there. It actually worked out perfect cause I was able to float around as I did the steaks at the very end. They had Domino Kosher Salt and it's very fine, so it looked like more salt than it probably was. I definitely could have used more, but it was fine since we had plenty of sauces to go with it! Fun day and I encourage you to do a class as it was pretty badass to be in a professional kitchen. I will likely sign up for the knife class and a meat fabrication class if they have one. Pics to come later!Roasted Red Pepper CoulisBlackened Tomato SalsaBechamel for the Mac and CheeseI was excited to see the process for properly executing the bechamel sauce. It also showed me what I did wrong when my sauce broke last time.The other teams made:Jus LiePeanut SauceApple ChutneyJalapeno Cilantro Compound ButterRomesco sauceBeet VinaigretteSriracha AioliPan GravyPineapple ChutneyRed Pepper and Kim Chi KetchupAsian-Style Barbecue SauceSo while we were able to taste those sauces with their recommended protein or vegetable, the structure didn't allow you to make any of the other sauces on the other teams. The demos weren't too beneficial because we had things to get done and couldn't always see them. I would have preferred to have like 10-15 sauces, watch a demo, then execute the sauce. That's why I mentioned I don't really think i'm a better cook because of this class. It was still fun though.
Steve
Caledon, ON
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Sounds like a good time. I'd love to take a class like that. I went through the first part of the interview process at the cordon bleu here in Dallas a few years back but didn't go through with it. Time and money were an issue.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Walked up and saw the CIA students cooking a whole hog for the Farmers Market.Pretty dope mac & cheese w/ baconMy team is ready to go!The filets were on me...pressure? Nah...easy peasy!Some thick, some thin, so they ranged from medium-rare to medium-rare plus.Grilled veggies surrounded by assorted sauces.Roasted chickenThe rest of the spreadThe good thing is that I definitely know which sauces I want to try and which ones I don't. It will be fun practicing! Didn't learn a ton, but it was fun and we finished with a great meal.Just a hack that makes some $hitty BBQ....
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