Monthly Archives: June 2009

Fundamentals of Charcuterie – The Final Cure!

Turkey Pastrami It’s amazing how fast the month of June has gone by. I shouldn’t be surprised, as I took a charcuterie class at Saint Paul College. It was held Monday through Thursday, from 6:00p – 9:00p, for the first 4 weeks of June. Part of the final week included a couple of projects for […]
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Charcuterie Class – Stuffin’ Casings

We finished week 3 of our Charcuterie class at Saint Paul College. It’s being taught by Chef Nathan Sartain. This week, we ventured into the realm of salt-packed sheep casings. This product needs to be soaked in water and rinsed inside and out before it can be utilized. If I thought that hog casings were […]
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Charcuterie Class – Smokin’ Knackwurst

It’s the end of Week 2 of the Charcuterie Class that I’m taking at Saint Paul College, Saint Paul MN. We spent the week honing the skills that Chef Sartain demonstrated in Week 1. I for one need more practice stuffing sausage casings. Who knew there were so many nuances to get meat into a […]
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Fundamentals of Charcuterie – Makin’ Bacon

The Professional Pastry Association, of which I am a member, recently held a Wine and Dessert Pairing class at the Saint Paul College, Saint Paul, MN. Tucked in the seminar brochure was a handout listing the summer classes being offered in the culinary school at the college. I really enjoy making patés and terrines and […]
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