Resting allows for the juices of the turkey to redistribute and cool a bit in order to prepare for carving. Make sure you’re comfortable holding the bird. And when making slices, be careful. If it hasn’t rested and cooled long enough, you could burn yourself on the hot turkey juices!
The beef shank has a reputation for being dry and tough. And that’s too bad. It's time the shin received it's redemption. When cooked properly, it can be a hearty, healthy, mineral rich meal. This is one of those cuts that all you need is time and patience to prepare. Sound, familiar?
I’m often asked about the difference between Kosher and non-Kosher cuts of beef... are they better tasting? better quality? simply different parts of the carcass? Here are a few answers to these questions, and then I want to talk about the best lean cuts of Kosher beef and how to prepare them.