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Meat Illustrated PDF

2020·384.8101 MB·other
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by America's Test Kitchen| 2020| 384.8101| other

About Meat Illustrated

<b>Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes.</b><br>Part cookbook, part handbook organized by animal and its primal cuts, <i>Meat Illustrated</i> provides essential information and techniques to empower you to explore options (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib-Eye Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status...

Detailed Information

Author:America's Test Kitchen
Publication Year:2020
Language:other
File Size:384.8101
Format:PDF
Price:FREE
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