Course ID: #423 - Basic Cooking - Evening

Meat

The course centers on Italian and International cooking techniques.
Teacher: Tommaso Bartoloni
Dates
March 2nd
Length
3 hours
Time
7-10pm
Price
110€
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.