Meat cooking 101
Join us at our homestead for a day of cooking all things protein. Specifically the animal based kind. While we welcome people of all culinary backgrounds and all skill levels, this class is intended to give confidence and knowledge to those who often find themselves saying "What the hell do I do with this meat?" If that's you then please join us for this whole animal overview. (Advanced and intermediate cooks will surely gain knowledge too.)
During this class we will break down the key concepts for cooking meat. From ground to roasts, and everything in between, we will cover the appropriate approach for each cut. Our goal is for everyone to leave the class feeling empowered to make hearty meals for themselves, their friends and whoever else one may find themselves cooking for.
Key Takeaways:
-basic animal anatomy to assist in your cooking approach
-selecting the right cut for the right occasion and skill level
-the 3 basic meat cooking techniques: direct heat, indirect heat, and liquid
-preparation of cuts including: marinating, brining, curing, etc.
-helpful culinary equipment and how to use them
Details:
Class Overview:
Date & Time: January 11th, 11-1:00pm.
Location: Private Residence between Boulder and Lyons on 36. (Location revealed upon sign up, email will be sent atleast few days prior to the class)
What’s Included:
Hands on learning and information about all of the basics around cooking meat
A communal meal for fresh baked sourdough, ferments, deliciously cooked meat, and more
Plenty of space to answer all of your meat related questions.
Cost:
The cost is $85 per person, we keep the classes small at 6-8 people max so that we can really create an intimate container.
If you have any questions, please feel free to email us at friends@youenjoylife.us
After signing up you will get a confirmation as well as an email with further instructions at least a few days before class.
About your “teacher”
Yoshua is the founder of You Enjoy Life Homestead, an educational homestead in North Boulder dedicated to reconnecting people with traditional food systems, self-sufficiency, and sacred practices. With years of experience in fermentation, regenerative farming, and oh so much more, Yoshua invites people into a deeper relationship with the land, food, and the cycles of life and death.