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fandomhigh2016-02-08 11:44 pm
sharp_as_knives) wrote in fandomhigh2016-02-08 11:44 pm
Entry tags:
Beginning Gourmet Cooking Techniques | Tuesday, period 1
The class was met this week at Portalocity again, this time to head out to a local butcher's shop with attached restaurant.
"We've discussed how to cut meat," Hannibal began, "but there are any number of different meats you may encounter. Different cuts of different animals are useful for different things, and it's important to know how to make the most of them. And even given the overall qualities of a species, the flavor and texture of meat on an animal varies depending upon which part of the body it comes from. Also, different strains of species have different flavors, and their diet can make a very large difference."
He led them toward the butchery to one side of the building. "I have arranged for the butchers to show you the various cuts of beef, pork, and lamb; where on the carcass they come from; and how to acquire them should you be performing your own butchery. Then we'll be moving to the dining room; it's an open kitchen, and the staff have" after some very good persuasion "graciously allowed me to step behind the counter with them, so that we can show you how the various cuts cook up. There won't be time for you to cook yourselves today, but we'll be feeding you. Provided you pay attention while we work." Just in case anybody was uninclined to do so. He wasn't naming names.
"We've discussed how to cut meat," Hannibal began, "but there are any number of different meats you may encounter. Different cuts of different animals are useful for different things, and it's important to know how to make the most of them. And even given the overall qualities of a species, the flavor and texture of meat on an animal varies depending upon which part of the body it comes from. Also, different strains of species have different flavors, and their diet can make a very large difference."
He led them toward the butchery to one side of the building. "I have arranged for the butchers to show you the various cuts of beef, pork, and lamb; where on the carcass they come from; and how to acquire them should you be performing your own butchery. Then we'll be moving to the dining room; it's an open kitchen, and the staff have" after some very good persuasion "graciously allowed me to step behind the counter with them, so that we can show you how the various cuts cook up. There won't be time for you to cook yourselves today, but we'll be feeding you. Provided you pay attention while we work." Just in case anybody was uninclined to do so. He wasn't naming names.