Course ID: #1655 - Basic Cooking - Evening

Meat

The course centers on Italian and International cooking techniques.
Dates
November 6th
Lenght
3 hours evening
Time
From 7 to 10 pm
Price
100
How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.

Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.