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Last weekend, we took a cooking class taught by Chefs Aki Kamozawa & H. Alexander Talbot of Ideas in Food. This was a new thing - they just announced their first round of classes last month. We took their class on Pork and Apples, but you still have time to catch their Steak and Eggs class this Saturday, and their Scallops class on October 20th.
The Pork and Apples class was wildly freeform - Aki and Alex went apple-picking a few days before the class, and they ordered a small whole pig. The 5 students then worked with them to butcher the whole pig and cook a huge assortment of meals from its various bits. Aki and Alex are fantastic teachers, and they respond very well to questions and an excited exchange of ideas. We have long adored their blog and their cooking, so it was exciting to finally get into the kitchen along with them.
A list of what we made that day plus a photo of the butchered pig's head (consider yourself warned) after the jump.
During the class, we made:
Apple, Dill, Broccoli Rabe, and Bacon Salad - we compressed the salad in a high-pressure vacuum sealer to meld the flavors before serving.
Roast Half Pig - basted throughout cooking with bacon fat so it developed a fantastic crispy skin.
Applesauce - chunky, spicy, with orange oil.
Horseradish Cavatelli with Garlic-Studded Ham - using a handcranked cavatelli machine to shape the pasta.
Braised Pig's Head Stuffed with Bacon, Prunes, and Apples - cooked in a pressure cooker, this took about a quarter of the time it would have required in an oven.
Apple Cider Foam - made by blending apple cider with xantham gum (a hydrocolloid) and versa-whip (a type of soy protein), and then whipping it up into a light, airy foam.
Roast Pork Leg Stuffed with Ricotta, Mango, Apples, and Sausage - the creamy filling was wonderful, and the mango took on an almost squash-like texture and flavor.
Barbecued Pork with a Cilantro/Jalapeno/Pickled Ginger/&c marinade and sauce - we speeded up the marinade by vacuum sealing the meat and leaving it under pressure for a while before cutting it free and throwing it on the grill.
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What the hell is that a picture of?
Is this a pro-Ana site?
I know!! It's sous vide - the technique of cooking in vacuum sealed baggies! Like dealing with a whole little piggy, it's probably something that's better kept out of sight.
you guys need a food photographer........Usually the stuff you guys put up look like diarrea or vomit.
Who ate the eyeball?
How long did you vacuum-seal the meat? And did you use a regular old Food Sealer like the type you see on TV, or did you use something higher end?
that pig's eye is super creepy!!
Everything on that menu sounds absolutely delicious.
The meat was vacuum-sealed for maybe half an hour or so - I don't remember exactly. It was a higher end vacuum sealer, but not a super crazy high end one.
The vacuum-sealer was a commercial-grade Berkel. What's unique about the machine is how it'll keep your liquids tucked neatly in the bag.
The plastic bag is placed unsealed in a small chamber of open air. As air is drawn out of the chamber, pressure on the outside of the bag forces all liquid, blood, and fats to remain in the bag before the bag is finally sealed. (A FoodSaver will tend to draw those fluids out as it sucks air from the bag.)
More photos and gratuitous pig-porn graphics from the class may be found here: http://flickr.com/photos/tamngo/sets/72157602333153409/.
Where do you buy Versa Whip in NYC? I need some for Tuesday, Jan. 22.
Came across this site and would like to share it with other moms –http://www.bizymoms.com/kids_cooking/index.php
gives kids the opportunity to learn about healthy food habits, helps you teach your children to cook and information on the numerous benefits enjoyed by moms who encourage their kids to cook. Check it out as there are loads of healthy recipes and easy and fun online cooking classes which you could enjoy with the help of your kids.