Cookin Classes Week 2: Beef, Veal, Lamb and Pork

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In week two of the cooking classes we learned how to prepare and cook various forms of meat. The class started with a talk about the various types of each meat, ie the difference between choice and prime cuts of beef. We were then walked through where on the animal various cuts of meat came from. After the short lesson the chef taught us how to prep and French a rack of lamb and prep a pork and veal tenderloin. Then we got into the cooking. I chose to cook a roasted veal tenderloin with a maple bourbon glaze, Ben I’m sorry about the veal. One skill I will take away from this recipe was learning how to properly sear a piece of meat. From properly preheating the pan to the proper time to flip the meat. The chef was very good about answering any questions we had during the class. A few of the other dishes from the class that stood out were the beef stroganoff, the Thai curried pork, and the tri tip that the head chef prepared for us. I look forward to trying out those dishes in the near future.

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