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AllMeat in Cosenza from 17 May 2021

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Professional Cooking AllMeat
Region: Calabria Locality: Cosenza
from: 17 May 2021 Duration: 4 days
Availability and Prices Request
The TuttoCarne cooking course is aimed at enhancing, knowing and using meat and acquiring the most suitable processing techniques to enhance the taste and yield of the various types of meat. With a study of processing techniques, realization, cooking and ideas for the best presentation of the dishes. During the course, space will be given to modern techniques of low-temperature vacuum cooking that allow to optimize workflows while respecting flavors, appearance and texture of the meat. - Meat transformation cycle. Anatomy and physiology of animals, cattle, sheep, pigs, poultry and conicles and the cuts of meat most suitable for the type of preparation and cooking method. Hints to aging techniques. - Cutting techniques. Methods of sectioning. Anatomical cuts. Cleaning and preparation. - Main methods and types of cooking. Main types of cooking: Sauteed, grilled, Roasted, Braised, Frying, Boiled, Stewed. Degrees of doneness: blue, rare, medium rare, medium well done, well done

Wine-Food.it -Scuola Italiana di Ristorazione
Accommodations: (Apartment) (Hotel - B&B)

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