Class | Junglefrog Cooking

Tag Archives: class

Sunday, April 5, 2009 09:10

Cooking class, lesson 5; patisserie

Posted in Current Affairs, Food and Drink, Kookstudio Amsterdam 5 comments

It’s ofcourse a little less impressive in terms of the ingredients that we used for the patisserie lesson. A pile of fish or meat looks quite different then a lot of stuff in various bags and boxes…:) Since the ingredients for any cake or dessert need to be followed much more closely then for instance...

View full post »

Posted in Current Affairs, Food and Drink, Kookstudio Amsterdam Tags: amsterdam, class, cooking, kookstudio, kookstudio amsterdam, monkfish, patisserie

5 comments

add a comment

link to this post

email a friend

Sunday, March 29, 2009 08:56

Cooking class; lesson 4, meat and tripe

Posted in Current Affairs, Food and Drink, Kookstudio Amsterdam 10 comments

The fourth lesson of our cooking class was – I am sure – the day that some of the guys (I know at least that is true for my guy…:)) had been waiting for; the famous meat-lesson. As usual when we came in in the morning there was already a stack of various meats lying...

View full post »

Posted in Current Affairs, Food and Drink, Kookstudio Amsterdam Tags: amsterdam, basics, class, cooking, kookstudio amsterdam, workshop

10 comments

add a comment

link to this post

email a friend

Marco - March 29, 2009 - 09:51

excellent clas you are attending they go out of their way to show you really a whole broad section of whats available.

Now you know a bit about hanging meat, you should once try dry-aging a piece of meat.

it works like this:
Take a piece of Rib eye for example of about 2 kilograms. pat it nicely dry with kitchen paper, and then wrap it lightly in a kitchen towel and place it on a rack in the lowest part of your fridge.

Every day you change the towel to a fresh one.

do this for 21 days.

when done, you take the meat and trim away all the crust, and yes you reduced wqeight by evaporation, and trimming probably by half!

what is left is a tender super concentrated piece of meat!

Cheers

Marco

[Reply]

Simone (junglefrog) - March 29, 2009 - 09:57

Thanks Marco! I’m not sure I’m gonna try to do that myself… But maybe I will… it sounds a bit scary, you know when you have a piece of meat in the fridge for so long.. I would think it is rotten by the time 21 days have passed, but it might be an interesting experiment!

[Reply]

Marco - March 29, 2009 - 10:53

haha not scary at all, in fact what happens is the enzymes in the meat will start to work and tenderize the meat further. only thing that gets yucky is the outisde dried crust, that needs to be trimmed of well.

perhaps I will do a foto tutorial on my blog on it soon.

Cheers

[Reply]

Simone (junglefrog) Reply:
March 29th, 2009 at 16:24

It sounds logical, but I would love to see your photo tutorial on the subject before I attempt this!

[Reply]

FoodJunkie - March 29, 2009 - 16:00

I am not jealous of this though…I can’t stand tripe. Your cooking friends look cool though!

[Reply]

Simone (junglefrog) Reply:
March 29th, 2009 at 16:16

Well… I am not a fan of tripe either as it turns out; with the exception of liver…. And yes, we have a great group of cooking people! It’s so much fun each week!!

[Reply]

foodbin - March 30, 2009 - 02:20

we, Chinese eat every part of the pigs.
those Braambrugs pigs-what breed are they,
I thought Holland is famous for the Landrace pig.

[Reply]

Simone (junglefrog) - March 30, 2009 - 06:13

I am not exactly sure but I think they come from a town called Baambrugge. I can look it up for you if you want? We do export a lot of meat which is possibly why I never heard of Landrace pig..:)

[Reply]

Culinary Wannabe - March 30, 2009 - 12:40

Wow – you liked the heart! I don’t know if I’m that brave. What’s funny, is that you are the second person I’ve heard talk about eating heart this week. Must be the new trend!

[Reply]

nina - March 31, 2009 - 08:36

We love tripe!!! I have 2 sheeps tripes in the freezer that my mom and I are going to cook on Thursday!!! We call it “afval” here and for my childrens’s sake, we only eat the trotters, stomach and the “light” afval…..no eyes, brains and hearts for them!! We normally cook it in a fragrant Cape Malay curry!!!Delicious!!!!

[Reply]

Saturday, March 21, 2009 23:36

Cooking class lesson 3: fish

Posted in Current Affairs, Food and Drink, Kookstudio Amsterdam 2 comments

Today was lesson 3 of our cooking class and the topic was fish. I think I said it would be meat, but I was mistaken, which was very apparent by the looks of crates full of various fish species when we walked in this morning. We learned so much today that it is hard to...

View full post »