Cooking Classes at Kochschule St Benedikt: Meat

Happy to be joining one of the first cooking classes from the new cooking school Kochschule St Benedikt. The classes are given by Maximilian Kreus, chef from restaurant Sankt Benedikt🌟. More than learn how to cook, we wanted to understand better the complexity and preparation of the dishes that we enjoy in our gastronomic experiences.

The theme of the class was 'Meat'.

 

Roger on action 😊We all got aprons to use during the class.

 

Roger and I loved the cut boards (Profboard on profboard.de). They are very practical, as you can exchange the top (use a specific one for meat, or chicken, or fish, or vegetables). We liked it so much that we bought one for our home.

 

 

I'm preparing the aromatic glaze that will be covering the presa Iberica.

 

Cheese! Hands on deck!

 

Fully equipped with our aprons including a towel for the hands.

 

Meat on the sous vide, glaze on the top to get the warmth and keep the consistency.

 

Sambaizu - seasoned rice vinegar with dried Bonito stock, soy sauce and mirin. It will be used on the steak tartare dish.

 

Table is prepared for lunch, waiting for our dishes to be executed 😊

 

Nothing is wasted. Everything that is cut or discarded goes into the pot to do a bouillon.

 

Hi! Me again!

 

Roger is going to stir the sauce.

 

 

For the vinaigrette, Vinaigre de Reims.

 

Preparing the poulet de Bresse (or French chicken). So much butter: 250 gr, to be more exact 😊

 

Presa Iberica being grilled.

 

First starter is ready! Steak tartare (from veal) with watermelon, Bonito vinegar, caviar and sauce Hollandaise.

 

The best way to keep spices fresh is in a dark, tied closed container.

 

 Second dish: lacquered presa Iberica (I prepared the sauce😉) with Vadouvan carrots and radicchio.

 

Amazing! So much flavour, love this dish!

 

 Poulet de Bresse with truffle, celery and kumquat.

 

Sweet time! We did not prepare it, but helped with the plating. Dulcey chocolate with apple, yuzu and peanuts.

 

Feb 11th, 2023.