Technique and Hearth

You will master the slaked lime application required to prime unglazed earthenware for heritage corn masa. Through disciplined flame management, you will produce tortillas with an authentic tender crumb without cracking the vessel.

You will learn how to balance gelatinous connective tissue with lean stewing beef to build a clear golden broth. Following this classical method, you will produce an unclouded soup base that clarifies naturally during a gentle simmer.

You will gain command of the heat rotation necessary to create crisp Cantonese guoba in a traditional sand-clay pot. You will bring perfectly steamed rice grains and caramelized edges to the table without burning the base.