Teach students how to quickly and efficiently cut watermelon, a summer staple and nutritious power house.
A successful pairing should help enhance the flavor and texture of both the cheese and accompaniment. Let your creative and culinary senses guide you as you keep these general strategies in mind.
A meat fabrication workshop taught students how to take a steer from hindquarter and forequarter sections to primal cuts to cooked porter house steak.
Top American and French chefs share their insight and experience when highlighting how classic desserts are resurfacing, often with different presentations. And, why that is important to chef educators.
NAMI’s Ultimate Guide to Bacon video provides an inside look at how bacon is made; a companion brochure features bacon facts and history.
It is the meat that has become an American obsession, once eaten solely for breakfast, but now found wrapped around other foods, infused into cocktails and even made into personal-care products. To honor bacon’s role as a cultural icon, the North American Meat Institute (NAMI) has developed a new Ultimate Guide to Bacon, featuring a video tour of a bacon processing plant and downloadable companion brochure with bacon facts, history and more.
The video is the newest installment in NAMI’s Glass Walls series, taking viewers inside a typical bacon processing plant. It shows how bacon is made from harvesting the animal to separating the belly to curing and smoking the meat to cutting and packaging the finished product.