Tonight is the carnivore class; a must-attends for meat aficionado. Learn and understand the concept of cuts and meat grades. Learn about the distinction between tender cuts and tough cuts and which cooking method to apply for each of them. Learn to make a veal blanquette, braised ribs to perfection, debone a rack of lamb, cut lamb chops and serve them with a Provencal sauce and grill some flank steak with a red wine shallot sauce. After this class, cooking your meat blue rare, rare, medium rare, medium, medium-well or well done won’t be impossible anymore.
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