Recently, six participants learned how to cut, season, cook and present the perfect steak when the ACAC hosted its “Perfect Steak” course.
On the first day of the two-day workshop, students learned how to determine the quality of meat, the value of aged meats, how to cook meat at an appropriate temperature and how to perform the “Maillard” reaction. The Maillard reaction, named after French chemist, Louis-Camille Maillard, describes the chemical reaction that takes place between amino acids and reducing sugars. The process browns the food and gives a distinct flavour. The Maillard reaction is used in seared steaks, a variety of cookies and biscuits and many other foods.
After learning the theory, ACAC Dean, Markus Kalberer, taught the students how to cut the meat and how to prepare it in different ways – rare, medium, well done.
On the second day of the course, students prepared the steaks and made delicious sauces to go with them – white wine butter sauce, black pepper sauce, mushroom sauce, orange sauce and more.
Get the orange sauce recipe here!
 |