Thursday, September 19, 2013
Culinary Essentials for the Passionate Beginner: Beef Basics
6:30 PM – 8:30 PM
The key to great beef cooking is choosing the right method for each cut. But don’t be overwhelmed by the alchemy. If you’ve ever experienced a tender grilled steak, a velvety rich stew, a lightly charred juicy burger medium-rare, or a hefty and caramelized roast with plenty of pan drippings, your sense-memory is all ready to guide you—with just a little instruction—to an intuitive understanding of why cut combined with method creates a potentially mind-blowing meal. Some quick anatomy will illustrate what’s behind the varying characteristics of beef, and we’ll cover the basic chemistry behind achieving great cooking results.
MENU: Steak au Poivre; Hangar Steak Burger with Bleu Cheese; Short Ribs Braised with Potatoes and Mustard; and Oven Roasted Eye of Round.
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