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Hone your culinary prowess and turn your primal instincts to meaty masterpieces. This introductory class covers everything you need to know to get started making the perfect beef dishes, from what cuts of meat are best for cooking on different heat sources to learning the Holy Grail of every meat enthusiast: dry aging at home.
This class will guide you through all the basics you need and demystify the meat department in easy to digest lessons. Ditch the chef's hat and snobby lingo as we dive right into the basics of cooking the best beef you've ever had.
Outside of the kitchen he's designed and built hundreds of prototypes that explore the intersection of functionality and whimsical absurdity, from chainsaw blenders to successfully melting metal in a microwave (though, that project eventually caught fire).
His work has been featured all over the Internet, in print media in all kinds of languages, and even on Japanese television. When not getting his hands dirty building, Mike is a published author and video maker.