Butchery Basics Part I – Trimming Meat and Poultry - Cooking Class at PCI June 13, 2009

... With Chef Udo Prambs
Saturday June 13, 2009 from 10:00-2:30 - $150 per person

Save money in preparing for your summer BBQs and trim down cuts of meat yourself. This class will teach you the fundamentals of buying larger un-trimmed cuts of meat (which are typically a much lower price) and how to butcher them for home use. Not only will you focus on pulling out the cuts of meat, you will also learn to use the trimmings and bones for things like Stocks, Soups, and Sausage. You will learn to “break-down” a Pork Leg, a Whole Chicken, and how to “French” a Rack of Lamb. You will learn cooking techniques for these meats as well as walk away with recipes for each cut of meat as well as Stocks, Stews, and Sausage. You will get to enjoy some of the grilled up meats as well as take home the rest to cook for dinner. Chef Udo is a Certified Master Chef from Germany with over 20 years experience in the European culinary industry. He is a full time instructor at PCI and currently writing a book on Butchery for the Home-Chef. Join his new Foodie Society at www.foodiesociety.ning.com.

The Professional Culinary Institutes hands-on Hobby Classes are where you will learn to cook like the pros in the most fun and exciting amateur cooking program in the Bay Area. Each class begins with a detailed demonstration by our expert staff. Then in one of our state-of-the-art professional pastry or culinary kitchens you will be given hands on instruction from our world class Chef Instructors. Not only will you advance your cooking techniques and culinary knowledge, you will also get to enjoy the delicious fruits of your labor. You will be given a souvenir apron and packet of recipes from the day. Classes fill quickly so make your reservations at 408-370-9190

You can check out other great classes that the Professional Culinary Institute offers at:

http://www.pcichef.com/hobbyschedule.html

Official Website: http://www.pcichef.com/hobbyschedule.html