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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds. America's Test Kitchen

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ISBN: 9781948703321 | 432 pages | 11 Mb

• Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
• America's Test Kitchen
• Page: 432
• Format: pdf, ePub, fb2, mobi
• ISBN: 9781948703321
• Publisher: America's Test Kitchen

Download free ebook pdf format Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds (English literature) ePub by America's Test Kitchen 9781948703321

Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated 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 with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderlize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds at-a-glance guides to all the major cuts, with a full-color photo of each
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Meat: A Kitchen Education [A Cookbook] [Peterson, James] on Amazon.com. *FREE* shipping on 73 offers from $4.25 · Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Let the rack(s) come to room temperature and season all over with salt and pepper. Preheat the oven to 450°F.
MEAT ILLUSTRATED: A Foolproof Guide to Understanding
MEAT ILLUSTRATED: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds. America's Test Kitchen. With information on seventy-two cuts, 
Meat Illustrated (Book) | Las Vegas-Clark County Library
Meat Illustrated A Foolproof Guide to Understanding and Cooking With Cuts of All Kinds (Book) : "Part cookbook, part handbook organized by 
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Cook's Illustrated Revolutionary Recipes - Amazon.com
One-of-a-kind recipes. [America's As an alternative, the Kindle eBook is available now and can be read on any device with the free Kindle app. Qty: Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds.

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