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Meat & Grill & Barbecue Course

Name: Meat & Grill & Barbecue Course
Start: 2012-04-08T00:00:00+03:00
End: 2012-04-29T23:59:59+03:00

08.04.2012-29.04.2012

Meat & Grill & Barbecue Course. Сooking school "My Odessa Cuisine".

The second culinary course of our school was a real preparation for Odessa May holidays. It was in April, during a season of young meat 😊 The full course consisted of 4 classes devoted to poultry, veal, beef, pork and young lamb. We invited the chef, Ivan Slinko, to lead the course, a man who knows his meat. Every morning before class, we went with a chef to the market Privoz, got acquainted with the “inherited” sellers, learned to understand meat, determine its freshness and quality. We also chose spices and vegetables for the lesson. The chef handed us “passwords” so we can buy the freshest greens at Privoz “from under the counter”. During the lessons, the chef taught us to properly peel, chop and marinate meat, butcher the bird, how to use “5 fingers” rule to cook steak”, mix aromatic spices for marinades. And, of course, Ivan taught us to fry!!! The last lesson of the course on April 29th, we spent in the restaurant Gogol by the Sea, and prepared a real Odessa barbecue on a huge grill with a view of the bluest Black Sea and breathing the fresh air. During the course, we used many different pans, studying the influence of the material from which the pan is made on the final taste of the dish. But the knife was the most important subject throughout the course. Perfectly sharp, hard, but flexible enough to enable it to easily carry out any technological process associated with meat. For each lesson of the course, sommelier Ksenia Yangulova picked up the best wines from the Goodwine assortment. Our hands weren’t lazy: we cleaned the fillet, chopped lamb, marinated kebabs, grinded spices, grilled steaks, rolled rolls! And at the end of each lesson our mouths did not get bored 😊: everything cooked had to be eaten by a large good company, as is customary at Odessa feasts in May.