How to Cook Meat
The most common dilemmas of meat cooking will be addressed. We will cover the approach to meat cookery that will enable you to cook any cut successfully, no matter how tough or lean. You will braise, roast and pan fry distinct cuts of pork to perfection before the class is over. We will end with a primer on deglazing for a quick sauce.
| What |
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|---|---|
| When |
Jul 13, 2012 from 12:00 am to 12:00 am |
| Where | Vashon Island |
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In this class, we put The Butcher’s Salt: Precepts for Meat Cookery into practice. The most common dilemmas of meat cooking will be addressed. We will cover the approach to meat cookery that will enable you to cook any cut successfully, no matter how tough or lean. You will braise, roast and pan fry distinct cuts of pork to perfection before the class is over. We will end with a primer on deglazing for a quick sauce.
Where:
In a kitchen not unlike your own.
When:
Friday, July 13th. Expect to be busy for at least half the day. Lunch will be provided.
Bring knives, cutting boards and fresh herbs.
5 students is the max.
$150 per student
