We will learn what meat is made of, at what temperatures germs are killed, at what temperature beef will be ready, and why you shouldn’t eat pork at the same temperature. Learn how to cook meat.
The course will not ignore the topic of side dishes and sauces. Meat recipes – we will prepare more than 20 variants that take a minimum of time and are a delicious alternative to the classic options.
Course program
- Raw and salted meat
Lecture: Buying quality meat, cutting into semi-finished products
RECIPES:
● Chopped steak with fermented egg yolk
● Beef with tuna mayonnaise
● Spicy salted tenderloin
● Beef tataki with ponzu sauce
- Steaks / grill
Lecture: Aging of meat, fermentation. Raising and fattening.
RECIPES:
●Dry-aged T-bone steak / fries in beef fat / citrus oil
Philly cheesesteak / slow roasted tomatoes / salsa
Veal heart / mushroom fricassee / onion sauce
● Butcher’s sirloin steak / mashed potatoes with bone marrow / madeira gravy
- Roasts / Burgers
Lecture: Flavor and texture of meat – “growing, fattening and slaughtering”
RECIPES:
● Rossini tournedos / celery cream / hollandaise sauce with foie gras
● Chops on the bone / creamy spinach with baked egg / gravy sauce
● Umami cheeseburger / pickled shiitake / anchovy butter
● Kimchi burger / kimchi fermentation / spicy cucumber sauce
- Sous-vide/LTC
Lecture: Soft meats. Proteins – effects of salt, acids and temperature on coagulation.
RECIPES:
● Homemade cooked sausage / blue cheese butter
Beef cheek / baked corn porridge with Parmesan / truffle mustard sauce
Osso buco / risotto with mushrooms / wine caramel with gold
Chili con carne with beef tail / guacamole / tortilla
- Smoking / roasting
RECIPES:
● Pastrami / Reuben sandwich
● Jerkey / apple barbecue
● Slow BBQ ribs in the oven
● Slow roasted fire in cider / Yorkshire pudding