fandomhigh | Beginning Gourmet Cooking Techniques

The class was meeting at Portalocity again, this time to head out to a local butcher's shop.

Hannibal nodded to the students. "I've found a more representative version of Baltimore this time, so no more green light and headaches," he promised. "We've discussed how to cut meat, but there are a number of different meats you may encounter. Different cuts are useful for different things. The flavor and texture of meat on an animal varies depending upon which part of the body it comes from. Also, different strains have different flavors, and their diet makes a difference.

"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. Today you get a day off from cooking yourself; there won't likely be time for it. Please do pay close attention, though."

Things you will learn on this trip:
Cuts of beef
Cuts of pork
Cuts of lamb

Things you will not learn but might wonder

Beginning Gourmet Cooking Techniques | Friday, 3rd period

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