Schweizer Fleisch

Description

With videos and step-by-step photo instructions, the various types of meat preparation are explained very easily: braising, simmering, slow-cooking, roasting and frying. Even laypeople can do everything from fillet, entrecote or steak from the pan to spare ribs from the oven and pulled pork.

Features
– 56 types of meat preparation as a video and step-by-step photo instructions
– Knowledge base on meat and preparation
– Extensive recipe collection
– Touch-free browsing through the recipes by hand movement

Meat preparation
Learn the most important types of preparation step by step - with over 50 video and photo instructions.

“Nose to Tail” special
“Nose to Tail” refers to the utilization of the entire animal – from the tail to the Schnörrli. In addition to fine fillets and entrecôtes, relying on other cuts of meat is more than just a trend today. Respect for animals and the environment plays an important role. Discover how fine tongue, tripe or a flat iron steak taste.

Good to know
How do I cut up a chicken? Which oil and which pan are suitable for frying meat? What are “special cuts” and what does “saignant” actually mean? In this section, users will find lots of in-depth information and valuable tips for perfect meat preparation.

Lots of recipes
An extensive collection of inspiring meat recipes rounds off the Academy's offerings.