Stews & Braising

P1255073_.jpg
P1255073_.jpg

Stews & Braising

125.00

Saturday, February 7  .  5-8 PM

Berkeley Kitchens

 

Boeuf Bourguignon, Moroccan Lamb Tagine, Chinese 5-Spice Spareribs, Pork Chile Verde, Thai Coconut Chicken Curry...what do all these have in common? Learn the technique of braising and suddenly have a whole world of recipes that are a part of your cooking repertoire. Conventional, organic, free-range, pastured, grass-fed...what's the difference?? What should you be eating and why? We will also discuss various cuts of meat and their appropriate preparations as well as good sourcing information. A delicious dinner compiled of the fruits of our evening's labor will be included.

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mailto: rosie@rosewatercooking.com