Unit 3: The Proteins (Blocks 15–24)
The goal of this unit: Work through every major protein category with progressive butchery, doneness control, and sauce integration. By the end of Block 24, you should be able to buy any cut, cook it correctly, and build a complete plate around it — without a recipe.
Blocks in This Unit
| Blocks | Topic | Full Guide | Quick Ref | Shopping List |
|---|---|---|---|---|
| 15–16 | Beef — Fundamentals & Advanced Cuts | → Guide | → Quick Ref | → Shopping |
| 17–18 | Fish | → Guide | → Quick Ref | → Shopping |
| 19–20 | Shellfish | → Guide | → Quick Ref | → Shopping |
| 21–22 | Pork & Charcuterie | → Guide | → Quick Ref | → Shopping |
| 23–24 | Unit 3 Capstone: Poultry | → Guide | → Quick Ref | → Shopping |
Core Skills Covered
- Beef — steak sear (reverse, forward, griddle); short rib braise; ground beef ratios; galbi; Bolognese from scratch
- Fish — skin-on pan sear (crispy skin science); en papillote; curing (gravlax); filleting round and flat fish
- Shellfish — clam and mussel opening; shrimp deveining; lobster butchery; scallop dry-sear technique
- Pork — all cuts from chop to belly; brining and dry-brining; curing basics; sausage stuffing; carnitas; porchetta
- Poultry — spatchcocking; dry-brining; breaking down a whole bird; confit; duck breast sear
💡 Lamb & game techniques (rack Frenching, braised shoulder, herb crusts) apply the same principles you'll learn in the Beef and Pork blocks. See the Go Deeper sections for cross-references.
Equipment Introduced in This Unit
| Item | First Used |
|---|---|
| Boning knife | Block 15 |
| Grill pan or outdoor grill | Block 15 |
| Sous vide circulator (optional) | Block 15 |
| Fish spatula | Block 17 |
| Meat grinder or food processor (for sausage) | Block 21 |
| Sausage stuffer or piping bag | Block 21 |
| Meat thermometer with probe | Block 23 |
Previous: Unit 2 — Building Flavor (Blocks 9–14) Next: Unit 4 — World's Kitchens (Blocks 25–40)