Introducing our new series of Techniques Cooking Classes – All About Meats
A trend has been set for a new way of cooking, and the trend gives you additional skill as a chef.
This is the exciting world of learning the art of butchering like a duck, pork, beef and lamb, and several other delicious portions of meat to whip up a delicious meal for your family.
We offer hands-on cooking classes taught by professional butchers to assist you to learn the art of butchery different meats.
In Singapore, you will learn the following four (4) modules in Chef In Training – All About Meats
Module 1: Duck
All the bones went into making jus for duck confit and all the fat went into making the Lyonnaise potatoes. In addition, the breasts were used in the classic French duck margret de canard.
Module 2: Pork
Learn how to cut, season, and cook pork knuckles in the German Roast Pork style. Understand how to make chops from pork loin.
Module 3: Beef
To prepare Beef Wellington, use the most tender cut of beef, the tenderloin. Learn how to sear Steak and how to control the temperature while it’s cooking. You need to know the difference between well done and rare, and the correct way to distribute the heat. You can make a classic Beef Stroganoff by sauteing thin slices of beef in a sauce made from the steak’s bones.
Module 4: Lamb
Prepare a rich lamb shank stew using two different cuts of lamb, the saddle, the rack, and the shank. Learn how to debone and roast the saddle, prepare a sauce for the saddle and make a herb-crusted rack of lamb.
We have several hands-on Chef In Training classes to teach you how to cut the different parts of different meats or just to make excellent dinners that are healthy and delicious.
Each animal is unique, and you must learn the fine details of what parts of the animal can be used and how.
You will learn many aspects from the hands-on butchery classes, not just about how to cut the meats.
You will learn to butcher the individual animal you choose and learn how to:
– make stock from the animal meat;
– make simple recipes of the best cuts of the meat;
– cook one or two gourmet meals depending on the type of butchery class.
Cooking is fabulous, and eating the freshest meat you can is one of the most incredible and delicious meals you will ever eat.
Comprehensive Modules: All About Meats Classes in Singapore
Our Chef In Training: All About Meats classes can help you get to that experience and help to bring some of the most delicious meals for your friends and family.
You can also share your wonderful art of butchery experiences at the table after they have raved about your fabulous chef skills.
Whether you are looking for a gift for someone, learn a new skill and make delicious meals with fresh-cut meat, these butchery classes are new experiences you will enjoy.
We offer at competitive rates world-class experience with our chef to help you learn the art of butchery.
The hands-on chef in training classes are:
– Lamb Butchery Class teaches basic and advanced butchery techniques to prepare, handle and cut lamb carcass.
– Pork Butchery Class teaches detailed cutting techniques for butchering pork and handling the meat.
# These classes are not available.
# Fish Butchery Class teaches comprehensive techniques to fabricate whole round fish and whole flatfish.
# Pigeon Butchery Class teaches the tips and techniques to butcher, quarter and cut a whole chicken.
# Quail Butchery Class teaches professional butchery techniques and knife skills in cutting and handling quail.
# Turkey Butchery Class teaches the complete process of de-feathering and essential knife techniques in butchering turkey.
# Lobster Butchery Class teaches the techniques to make savoury lobster dishes and butcher lobster properly.
# Venison Butchery Class teaches the proper way to butcher the venison and the proper ways to cook the meat.
# Frog Leg Butchery Class teaches the butchering technique for butchering a frog, and the specific details you can’t always figure out on your own.