Thread started: Apr 2 2007, 5:27 PM EDT
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What is covered in the class:
* Traditional beef hash (picadillo de carne) preparation
* Explore the different spices: aji molido, locoto (a hot aji), comino
* What to look for when selecting the right beef
* Empanada dough, what flour to use, filling, folding
* How to handle dough to keep from cracking
* Different stuffing techniques
* Baked and fried methods covered
* Mastering the right ingredients amount
* Learn the secret of a flaky and crispy crust
* Other recipe (dish) will be cover to use with same ingredients
Paring wine
A Malbec wine from Mendoza with taste of cherries, plums, blackberries and raspberries, and marked by a peppery spice, licorice and ample tannins. They have bright acidity, ideal to cut through the richness of red meat. Argentine Malbecs are rarely super-alcoholic, thus enhancing their food-friendly character. For more info go to www.try2cook.com
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