Low and Slow 

Cooking

Braising and pit roasting can transform the toughest cut of meat into a tender, succulent masterpiece, and barbecuing can add the most delicious smoky flavor. In this course, you will learn how to add that same flavor and craveability to your vegetables by using low and slow cooking methods. 
Overview

This course will enable you to

  • Define low and slow cooking in the plant-forward kitchen
  • Explain when and how braising can be utilized in the plant-forward kitchen
  • Recall the quality characteristics of properly braised vegetables
  • Describe how braised items can be finished, garnished, and served in the plant-forward kitchen
  • Describe how pit roasting and barbecue are drawn from global cuisines and cultures and how it can be utilized in the plant forward kitchen

Course contents