I can say with the utmost confidence that growing up in New York City, the nexus of the universe when it comes to Jewish delis, has made me somewhat of a (self-proclaimed) expert on all matters pastrami. A homemade version of this smoky and peppery staple of any decent NY-style sandwich shop has always eluded [...]
Posts under ‘Beef’
H Mart and Korean Night
A few weeks ago, the big news in town was the grand opening of the H Mart in Burlington, MA. H Mart is a New Jersey-based Korean grocery chain with more than 40 locations nationwide. I can only imagine that this one, sprawled out over some 50,000 sq ft has to be one of the [...]
Scenes From a Butchering Class
In addition to my regularly scheduled daytime classes on Mondays and Wednesdays, on Wednesday nights I also have a 3 hour seminar. The topic of each seminar changes every few weeks…a few weeks ago we learned all about food safety and sanitation. Over the last 3 weeks our seminars have been about butchering. During the [...]
Week 7, Day 2: Dry Heat Cookery
Following on the heels of last week’s Moist Heat Cookery class, the topic of this week’s class was Dry Heat Cookery and its practical application to beef. We learned about 6 different methods for dry heat cooking: 1) Broiling/Grilling Applications of dry heat where the meat is only cooked on one side at a time. With grilling, the heat comes [...]
Week 6, Day 2: Moist Heat Cookery
Let me just start off by saying that we ate very well in class today. If today was any indication of what the next few weeks will be like, then I will be very happy (and also on my way to gaining about 10 lbs). Definitely one of my favorite classes so far. The topic of [...]
