August 5, 12:00 PM - 2:00 PM @ Museum and Art Center Classroom #126
This crafty paper dragon is hot stuff!
August 5, 10:00 AM - 12:30 PM @ Columbia Basin Tech Center
In this segment we will explore the ancient Asian method of sautéing: the use of a wok. Wok cooking is all about the preparation since the actual cooking time is so fast. All proteins, vegetables, starches and components for sauces must be assembled and ready for use. Once started, there is no time to run around hunting for missing ingredients. We will have chicken, tofu, sirloin and pork for our proteins. Fresh, seasonal vegetables including some canned baby corn will be used. Rice and noodles will provide the starches. Each class includes recipes, all the ingredients for the meal and instruction on making the meal. For safety purposes, no open toe shoes to be worn in the kitchen.