Schweizer Fleisch 2.0.0

The guide offers a comprehensive exploration of various meat preparation techniques through videos and step-by-step photographic instructions. Methods such as braising, boiling, slow cooking, roasting, and quick frying are clearly demonstrated, enabling even novice cooks to successfully prepare dishes from filet and entrecôte to pan-fried steaks, oven-baked spare ribs, and pulled pork.

Features

• 56 meat preparation methods presented via video and detailed photographic guides
• A knowledge database covering meat types and preparation techniques
• An extensive collection of recipes
• Touch-free recipe navigation through hand gestures

Meat Preparation

Learn essential preparation methods step by step, backed by over 50 video and photo tutorials.

Nose to Tail Special

The "Nose to Tail" approach emphasizes utilizing the entire animal—from tail to snout. Incorporating lesser-known cuts alongside premium filets and entrecôtes has grown beyond a mere trend. This practice underscores a commitment to respect for both animal welfare and the environment. Discover the delicious flavors of tongue, tripe, or flat iron steak.

Good to Know

How do I properly butcher a chicken? Which oils and pans are best for cooking meat? What are "special cuts," and what does "saignant" mean? This section offers users in-depth information and valuable tips for achieving perfect meat preparations.

A Wealth of Recipes

An extensive collection of inspiring meat recipes enhances the offerings of the Academy.