Course ID: #1549 - Basic Cooking

Meat

The course centers on Italian and International cooking techniques.
Dates
November 6th
Lenght
3 hours afternoon
Time
From 2 to 5pm
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.