Beginning Gourmet Cooking Techniques | Tuesday, 1st Period
Tuesday, October 8th, 2013 12:55 amThe class was meeting at Portalocity again, this time to head out to a local butcher's shop.
"Now that we've discussed how to cut meat, we will go over the various types of meat you may encounter," Hannibal said once they were gathered. "Different cuts are useful for different things. The flavor and texture of meat on an animal varies depending upon where it comes from, as well as owing much to genetics and the way in which it's raised.
"I have arranged for the butchers to show you the various cuts of beef, pork, and lamb, and where on the carcass they come from. We'll then be bringing a number of cuts back with us, and I will demonstrate the different ways each of them cooks. You may count this all as a bit of early holiday, as we're unlikely to have time for you each to cook today as well." He knew that would come as a relief to some of them. "I would rather you pay close attention to the similarities and differences in the meat."
Things you will learn on this trip:
Cuts of beef
Cuts of pork
Cuts of lamb
Things you will not learn but might wonder
( And then before you leave... )
"Now that we've discussed how to cut meat, we will go over the various types of meat you may encounter," Hannibal said once they were gathered. "Different cuts are useful for different things. The flavor and texture of meat on an animal varies depending upon where it comes from, as well as owing much to genetics and the way in which it's raised.
"I have arranged for the butchers to show you the various cuts of beef, pork, and lamb, and where on the carcass they come from. We'll then be bringing a number of cuts back with us, and I will demonstrate the different ways each of them cooks. You may count this all as a bit of early holiday, as we're unlikely to have time for you each to cook today as well." He knew that would come as a relief to some of them. "I would rather you pay close attention to the similarities and differences in the meat."
Things you will learn on this trip:
Cuts of beef
Cuts of pork
Cuts of lamb
Things you will not learn but might wonder
( And then before you leave... )