Part 3 of our Cooking 101 series focuses on classic moist-heat cooking methods essential for confident cooking. Join Chef Curtis Smith, Program Director at Spokane Community College, as he explores deep poaching, shallow poaching, simmering, and boiling—methods defined by the use of water. Get hands-on practice deep poaching salmon with dill butter, shallow poaching sole with leeks, mushrooms, and white wine, and simmering beef brisket for a New England–style boiled dinner. You’ll take home recipes, tips, and lasting skills. This standalone class welcomes all levels; Parts 1 and 2 are not required.