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UID:0fc28ba2890543d8f6216d59b469dc53@misenplacestudio.com
SUMMARY:Wok Basics: High Heat\, Big Flavor!
DESCRIPTION:Ever wonder how professional kitchens get that incredible depth
  of flavor\, crisp-tender texture\, and distinct smokiness in their stir-fr
 ies? It all comes down to the power of the wok! Step inside the studio for 
 an action-packed\, hands-on workshop where you’ll learn to harness high-h
 eat cooking and turn fresh ingredients into fast\, restaurant-quality meals
  at home.\nIn this technique-driven class\, our chef instructor will guide 
 you through the fundamentals of wok cooking—demystifying heat control\, i
 ngredient prep\, and the magic of "breath of the wok" (wok hei). You’ll p
 ractice essential knife cuts\, learn how to build savory aromatics\, and ma
 ster the quick-toss technique to keep your stir-fries vibrant and perfectly
  cooked every time.\n🥢 What You’ll Learn & Practice:\n\nWok Anatomy & 
 Care: Learn how to choose\, season\, clean\, and maintain a carbon steel wo
 k so it lasts a lifetime.\nThe Art of Mise en Place: Discover why organizat
 ion and precise knife cuts are crucial when cooking at lightning-fast speed
 s.\nHeat Control & Oil Temperature: Master high-heat searing without burnin
 g your garlic\, ginger\, or delicate sauces.\nSauce Mechanics & Emulsions: 
 Learn how to balance soy\, rice vinegar\, sesame oil\, and starch to create
  glossy\, restaurant-style glazes that cling to every bite.\nThe Toss Techn
 ique: Get hands-on practice tossing ingredients in the wok like a pro!\n\n
 🍽️ On the Menu:\n\nGarlic-Ginger Chicken & Crisp Broccoli Stir-Fry\n\n
 Master velvet-marinating techniques for tender protein\, paired with vibran
 t green broccoli tossed in a glossy garlic-soy glaze.\n\nVegetable STIR FRY
  WITH Black Pepper Sauce\n\nLearn how to achieve vegetables that are crisp 
 and cooked  tossed with sweet and bold black pepper sauce.\n\nHigh-Heat Ve
 getable Fried Rice\n\nUnlock the secret to non-gummy\, smoky fried rice usi
 ng day-old grains\, farm-fresh eggs\, scallions\, and toasted sesame oil.\n
 What To Expect: In our classes you'll work together with other students in 
 a fun\, hands-on environment led by our professional chef instructors.\n\nY
 ou will work with other students in groups of 4\, sharing workstations and 
 equipment.\nClasses are 2 hours\, unless otherwise noted above\nHands-on cl
 asses are limited to 12-16 students\nYou will be standing\, cooking and wor
 king for most of the class\nPlease wear comfortable\, closed-toe shoes and 
 have long hair tied back\nWe will serve water\, soda or 2 glasses of wine w
 ith your meal.\n\nMis En Place recipes are developed using common cooking a
 nd baking ingredients that may or may not be specified in the menu titles\,
  including various fruits and vegetables\, nuts\, meats\, spices\, wheat fl
 ours\, etc. If you have a food allergy\, please check with Mis En Place Coo
 king Studio before attending the class. Adjustments to recipes cannot be ma
 de during class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260920T194649Z
DTSTART:20261008T220000Z
DTEND:20261009T000000Z
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