Etler Ve Pişirme Teknikleri

Learn the art of selecting the right cuts of meat, the sous vide cooking method, and smoking techniques from professional chefs. The menu features grilled ribeye with Café de Paris sauce, pan-fried meat with fresh thyme, potato gratin, and a forest berry panna cotta.

MENU:

TOPICS
Explanation and demonstration of the sous vide cooking method.
SMOKING (as a process) OR SMOKING (noun) OR SMOKING (verb)
How to Choose the Right Meat? 
COOKING TECHNIQUES BASED ON TYPE OF MEAT.

MENU:
Grilled Ribeye Steak with Cafe de Paris Sauce. 
FRESH HERB-INFUSED MEAT SAUTE WITH COLORED PEPPERS. 
POTATO GRATIN.
FOREST FRUIT PANNA COTTA.