Mastering meats is a course that gets you understanding how to prepare all types of meats and how to prepare them in ways that suit the meat cuts and types. Participants get down to block work, deboning, filleting and preparation of various cuts including chicken, beef, lamb, pork and game. We prepare meat stocks and glazes, make a few delectable dishes such as tagines, seared fillet, braai meat and slow roast lamb.
Join our seasoned chefs who share the secrets and skills behind slow cooking, smoking, barbecuing, grilling, and various other techniques that will make working with meat a simple task.
|Dates & Times:||
[Waterfront] 26 November 2019 (18h00 – 21h30), [Waterfront] 7 January 2020 (18h00 – 21h30), [Waterfront] 3 February 2020 (18h00 – 21h30), [Waterfront] 3 March 2020 (18h00 – 21h30)