Start something new with Community Education at COCC

On a brilliant afternoon in a Cascade Culinary Institute kitchen at Central Oregon Community College (COCC), retired attorney Vickie Minor mastered the fine art of cooking a whole chicken.

“It always came out under- or overcooked,” the Bend resident conceded of past poultry efforts. Lots of chicken recipes use a guesstimate cook time, Minor discovered, but there is no better lesson than actually seeing it done — so she signed up for a COCC Community Education culinary class. Key takeaways from the immersive learning experience: dark meat cooks differently than white meat, trussing a bird is beneficial for even heating, and always let it “rest” after cooking to help keep the juices intact. “I now make whole chicken for dinner many times a month.”

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.