THUR. MAY 2 •• 6:30– 8:30 pm
Get Cooking! : Culinary Essentials For The Passionate Beginner
Kick-start your cooking skills with this intensive 6-part series designed to build your kitchen confidence and take your home cooking to a higher level.
Class 3: Beef Basics
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 $49