Swiss Barbecue Day 2004
The 3rd Barbecue Day took place on May 7, 2004 in the stimulating surroundings of the "World Barbecue Gold Cup 2004" in the Casino Kursaal in Interlaken. The hundred or so participants enjoyed a varied program with experienced experts.
Jürg Baumgartner, butcher at "Ziegler delikat essen AG", opened the theoretical part with a contribution about "meat as a raw material". Which cuts of meat are particularly suitable for barbecues? What must be considered when purchasing, maturing and storing meat? The barbecue specialist had numerous tips and tricks in store for the participants. "Meat in nutrition" was the subject of Ms. Nadine Gerber from the Institute for Animal Science and Nutritional Biology at ETH Zurich. She presented research on how the nutritional values of meat change during cooking and discussed the factors that affect vitamins, protein and minerals. Their conclusion: low-temperature cooking is one of the gentlest ways of preparing meat.
Hansruedi Wälchli, President of the "Swiss Barbecue Association" opened the lunch buffet with delicious barbecue specialties. Later, the participants in the workshop in the Kursaal Park went to work themselves and got to know the entire range of barbecues. From smoked lamb carpaccio as a starter to knuckles from the smoker to flambéed bananas for dessert - there were no limits to your imagination. The summer can come!
Source: Interlaken [ provisions ]
