About cooking pastured meats – slow and fast
Classes: Schedule & Registration
You’ve purchased pastured meats – an investment in great taste and nutrition, environmental stewardship and your local economy. The next step is preparing it for best flavor and quality.
A few grazing Buelingo beef cattle and free-range chickens
As cattle farmers, my husband Dave and I know the amount of work it takes to grow a steer to harvest weight and quality. We’re committed to 100% grass-fed beef production because it’s best for the cows, the environment, and beef flavor and nutrition. Grass-fed beef provides high levels of Omega-3’s and CLAs (conjugated linoleic acid).
It’s why we use both low & slow, and fast cooking methods for maximum flavor, texture and nutrition.
Lots of cookbooks recommend cooking all grass-fed beef and pastured meats at very low temperatures over several hours.
It’s a terrific approach, and it doesn’t mean you’ll be chained to the oven. It takes a bit of planning, and that, you can do. In this class, we’ll explore how to adapt low & slow into your busy life.
5-7-hr flamed-brandy roast
But what if you get home hungry and didn’t have a chance to plan? Well, that’s when you can use your pressure cooker to get declicious, tender dishes on the table quickly.
PRESSURE COOKERS!!? Don’t they explode?!!
Ah, not surprisingly, stories abound about pressure cookers popping their corks and spewing spaghetti on walls and ceilings. While this did happen in the 1950’s, today’s pressure cookers have been redesigned for safety and ease. And, contrary to your suspicions, nutrient levels from pressure cookers are identical, and sometimes, higher, than achieved with slower cooking methods.
Pressure cookers today are stainless steal with lots of safety features. This 11-second video demonstrates just how easy it is to lock the cover of a stovetop model, Safely locking cover of stovetop pressure cooker.
And, right now, electric pressure cookers are gaining in popularity all across the country.
In this class, we’ll look at both stovetop and electronic cookers. I use 6qt and 8qt stovetop models, as well as an 8qt electric cooker.
They tenderize lean roasts and steaks, make mineral- and protein-rich chicken and beef bone broths, and prepare lucious stews and short ribs. I also use them (every week) to cook vegetables and bean soups. Pressure cookers save time, and produce silky, complex sauces.
I hope you’ll join me for this class. Questions? Call, 651-238-8525, or email, sylvia@bullbrookkeep.com.
