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babylady · Joined: 31 Dec 2007 Posts: 43

Hi All

I am looking for cookery classes or someone who can teach me a thing or two.

I really want to learn how to cook all types of meat, esp the cheaper cuts.

Anyone???

blowin · Posted: Tue Jul 29, 2008 10:29 pm Post subject:

Anywhere ?? ( put location in "Personal Profile" for ease of reference Wink

) .
I am sure you will get advice from a much better cook than me but as a general rule the cheaper cuts benefit from very slow cooking at a moderate temperature . This method tenderises tough meat and makes it fall off the bone so there is minimal waste when carving . It also allows you to skim off excess fat , which floats to the surface .
It works for poultry and red meats but I am not sure how pork would turn out since we never casserole that for some reason .
Cut meat into cubes or smallish joints . Toss them in seasoned flour then fry to brown and seal just the outside . Add to pot with enough stock to cover it , plus spuds , carrots , onion or whatever root veg you have to hand . Season + mixed herbs to taste . The stock needs to go on hot or you will have to bring the whole lot up to temp before slow cooking at 120 - 130 deg for at least 6 hours . You can leave it all day if you wish but don't forget to put a lid on or it will dry up . The range is good . We generally use an old electric slow-cooker but you don't see them around these days . Good luck .

babylady · Joined: 31 Dec 2007 Posts: 43

Thanks for that. Will defo have a go.

brianbread · Joined: 25 Jul 2007 Posts: 12 Location: North Co. Dublin

Neck of pork or lamb roasts really well boned and rolled. Bang it in at about 60-70c and roast for around 5 or so hours (3-4kgs) impossible to burn and melty delicious when its done. Rub it with salt, pepper and fennel and leave over night and you more or less have porcheta!