Time and Temperature: Cooking with Meat Affordably

Keeping meat in our diet on a budget is a tricky balance! This demonstration will help to expand your knowledge of affordable cuts of meat, and techniques to transform them into something delicious with equipment you’ll have in your home kitchen. This is a 2-hour demonstration by Chef Michael Coughlin where you will taste along the journey of transforming cheaper cuts of pork and beef. What you will learn: • Full utilisation of 2nd tier proteins/cheaper cuts to build confidence working with what are generally harder cuts to cook well. • Expanding people’s thinking or scope of interest when sourcing ingredients for home and looking around at supermarkets or butchers. • Efficiency for a home kitchen by using different cooking techniques adapted with no need for specialist equipment. These techniques include sous vide, slow cooking, mincing and basic butchery.