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Seminar" Meat is not the same flesh " in Westphalia Institute

you know what a "meat-sommelier" is? The peak of meat from deli expert Wolfgang Otto Versand " Otto Gourmet " had himself a little smile when he made this word to the participants of the seminar "Meat is not the same flesh" threw at his head.

well-attended seminars

chefs and restaurateurs

23 were in the premises of the " Westphalia Institute " come in Lünen to hear his comments. The "Westphalia Institute has over 70 members and is dedicated to the promotion of hospitality and tourism in Westphalia. The most famous events are the "Westphalia Gastronomy Award", which is determined by surveys of the guests, and the "Gourmet Festival Westphalia.

"meat-sommelier" Wolfgang Otto

With wine it give the long time: A sommelier is the one that tells the guest the wine and a story to tell, said Wolfgang Otto the seminar participants, and would actually happen in the flesh. Wolfgang Otto himself proved themselves as masters of this blend of marketing and education. He is co-owner of the delicatessen dispatch "Otto Gourmet, the catering and private individuals supplied with exclusive meat products and has co-authored the book profiled" good meat "as a leading meat expert. What is newsworthy about good meat, he summed up in five points: first

Genetics: Which race is the meat? The genome determines the amount and size the muscles and fat marbling.
second Feeding: The type of food determines the taste of meat.
third Slaughter age: Only animals that are grown old enough and have moved enough supply, with enough meat pronounced marbling.
4th Aging: Good meat should be hung. During the ripening process, the protein structure is broken. This makes the meat tender.
5th Traceability: The name of the breeder guarantees good quality.

Nothing goes over the try

The five points illustrated Wolfgang Otto by a flood of further information. As before, the conditions for meat production in Germany, not that premium quality can be produced. The best beef come from Ireland (Hereford) and the U.S. (U.S. beef, Wagyu) and of course Japan (Kobe Wagyu), the best pork (Iberian) from Spain.

Fervent work on the meat:

Heiko Antoniewicz

order for the participants of the seminar, the quality of good meat could taste like, prepared chef Heiko Antoniewicz , among other things, for "Otto Gourmet" as Poduktentwickler works, various pieces of different races in the traditional way in pan and tube and in the Sous-Vide process, ie, vacuum-veschweißt in the water, too. Was able to taste the participants Hereford beef, U.S. beef, Wagyu and Bison.

skirt

The surprise was the quality of the skirt, a piece that sits below the roast beef and it may well take on the fillet. Pork, there were parts of Iberico. With the excellent quality it was even possible, cut thin as carpaccio raw serving. The conclusion is a meat course of Antoniewicz 'kitchen one over 16 hours at 59 degrees sous vide cooked Wagyu piece on celery puree with candied olives.

Sous vide cooked Wagyu meat