Learn the basics of cooking meat right. In this class, food writer, recipe tester, and French-trained butcher, Camas Davis will teach students the basics of meat cookery from braising and roasting to grilling, searing and sauteeing. Students will learn why their pork chops sometimes taste dry and their shoulder roasts are tough and they'll leave the class with a thorough understanding of the anatomy of an animal and why certain muscles lend themselves to certain cooking applications.
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