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.
So you have a dull knife. What next? This is one of the most common questions I get from food enthusiasts and industry beginners. It is a seemingly straight forward question. How do you sharpen a knife? A honing steel DOES NOT sharpen a knife. Its sole purpose is to realign the edge of a blade that can curve over and cause your knife to seem dull from repeated use. The hardness of the knife blade determines how often you will need to “hone” or realign your knife. To be on the safe side, when you pick up a knife, always run it over a steel a few times before using.
When purchasing a lean cut of meat, especially beef it is important to add a tenderising marinade to breakdown the muscle fibers and connective tissue.If you purchase a well marbled cut of beef, pork or lamb you can marinate for flavor which will pair well with the intramuscular fat, resulting in a more flavorful cut.