Schweizer Fleisch

Features Schweizer Fleisch

Videos and step-by-step photo instructions explain the various types of meat preparation very simply: braising, simmering, low cooking, roasting and quick roasting.
Layers from fillet, entrecote or steak from the pan to spare ribs from the oven and pulled pork can do everything.Features- 56 types of meat preparation as video and step-by-step photo instructions- Knowledge base on meat and preparation- Extensive recipe collection- Integrated software for Bluetooth thermometers- Non-contact scrolling in the recipes by hand movementMeat preparationLearn the most important types of preparation step by step - with over 50 video and photo instructions."Nose to Tail" special“Nose to Tail” is the utilization of the whole animal - from the Schwänzli to the Schnörrli.
In addition to fine fillets and entrecotes, other meat cuts are more than just a trend today.
Respect for animals and the environment plays an important role.
Discover how delicious tongue, tripe or a flat iron steak taste.Good to knowHow do I cut a chicken?
Which oil and pan are suitable for roasting meat?
What are “special cuts” and what does “saignant” actually mean?
In this section, users will find lots of in-depth information and valuable tips for perfect meat preparation.Lots of recipesAn extensive collection of inspiring meat recipes rounds off the Academy offer.