An event titled "Meat Processing, Cooking, and Presentation Techniques: Dry Aged and Carcass Separation" was held by Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts.
An event was held for third-year students by Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts. The event is in the in-class activity category and was organized within the scope of the "GMS313 Cooking Techniques" course. The event was held on Wednesday, November 8, at 11:00 in the C block kitchen. Third-year students, course instructor Çağkan Güner, and department faculty members Murat Doğan, Emel Çirişoğlu, and Ayşe Seray Çetin also participated in the event. Food and Beverage Manager Aydın Madenoğlu, Chef Cihan Çakaroğlu, Steak Master Alper Say, and Butcher Chef Sezer Şirin from the "Et Yiyelim" businesses were among the guests of our event.
The topic of the event was the parts of the lamb and cooking techniques. In this context, Sezer Şirin disassembled the whole lamb in front of the students. At this stage, Chef Cihan Çakaroğlu shared detailed information with the students about what to consider when cutting meat, how the parts of meat are used in the kitchen, and what methods they can cook.
In addition to lamb, guest chefs cooked beef tenderloin, which had been kept in the salt chamber for 28 days, for the students. This technique, which we call “Drily aged”, can be defined as aging the meat by keeping it for 28 days. While resting the meat to prevent it from losing its water, it is necessary to pay attention to the physical conditions of the environment such as humidity and temperature. The "Dallas steaks" cooked on the grill were tasted by students and faculty members after they were carefully plated for presentation.
Some of the chopped lambs were cooked at low temperatures using the "confi" technique, which is a method of cooking the meat in plenty of oil, with the meat completely submerged in oil. The technical details of the method were explained to the students again.
While we were waiting for the meat to be put in the oven to be cooked using the confit technique, lamb chops were prepared and tasted. While the remaining bones were separated to make bone broth to evaluate each part of the lamb, other cooking methods that could be applied to meat were emphasized.
During the event, Food and Beverage Manager Aydın Madenoğlu explained the service technique in front of the guests and presented meat to the students.
Following the explanation of cooking techniques, service method, and tanning, plaques, and certificates of appreciation were presented to the guests in the garden of Block C. The event ended after a group photo.
We would like to thank our guests who participated in our event and shared their valuable information with our students.
