Sat, June 14, 5pm-8:30pm & Sun, June 15, 11am-3pm: 2-Day Ground Meats Workshop

Saturday, June 14^th, 5pm-8:30pm & Sunday, June 15^th, 11am-3pm

Two Day Ground Meats Workshop: Composition, Science, & Cooking - $199 per person

This is the REAL DEAL Ground Beef Workshop… So REAL it needs 2 Days! This class will cover: BEEF, PORK, AND LAMB. No Chicken or Turkey.

Day One: In this workshop, we are going to start with the basics – learning about muscles, why some muscles are better than others when producing ground meats, why different muscles are used together to make blends for different recipes, grind sizes, fat ratios, why temperature is so important, and then finally how to grind meats. We will not be cooking on Day 1, but there will be snacks.

Day Two: Before you can just take your meat and cook it, there’s some other things you need to know first. Protein Denaturing (Myocin/Actin), keeping meat from shrinking, keeping meat juicy, and very importantly, what temperatures are the most ideal/best for what cooking method. After all of that, we’ll take the ground meats from Day 1 and use them for 4 mouthwatering, delicious recipes on Day 2.

This is a hands-on class. This class will be a combination of Talking, Demo, and Cooking. When it’s time to cook, it will be in our 2x4 format – we’ll split up into groups of 2 and each twosome will tackle one recipe.

Day One: Learning & Grinding

·       What is ground meat, where does it come from?

·       How to make your own. Ratios.

·       Different grind sizes – double/triple grinding

·       Best practices/Methods/How to Work with Ground Meats

·       FAT, you need it. Don’t argue this.

·       Cold. Everything Cold. Or Else

·       Balance of temperature vs temperature over time

Day Two: Cooking

On The Menu: All using the freshly ground meats

·       Burgers – beef (beef)

·       Kimchi Meatloaf (beef/pork)

·       Chili Grind Chili (beef/salt pork)

·       Lamb Kofta Kebab lamb (lamb)