Frenched lamb racks don’t have to be roasted whole or sliced into individual lamb rib chops. Here are two other ideas for varying their look.  While you can use a chef’s knife for these techniques, we recommend using a very sharp rigid boning knife for best results (particularly until you’ve got some practice). Lamb Spider …

There are six basic steps to braising Osso Bucco (be it grain-fed veal osso bucco, venison osso bucco, or antelope osso bucco). What follows isn’t a recipe, per se. It’s more of a how-to…the general technique and ideas of improvisation. Aside from the braising liquid of your choice (check out these braising liquid recipes), you’ll need a …

While grilling burgers may seem like outdoor cooking’s greatest no-brainer, there are actually nuances to the grilling technique that will give you a better burger every time.  Though we’re demonstrating it here with Kobe beef burgers, this same technique can be used with all of our  specialty burgers. The Best Way to Grill Burgers Season …

Prepping veal sweetbreads is quite a time-consuming and involved process with many steps. But for those intrepid home cooks who want that restaurant indulgence at home, here goes: 1. Remove from package and rinse in running water. 2. Add to a pot and cover with cold water. 3. Add a tablespoon of salt for each …

Brining is an easy technique that gives you a more moist finished dish while also imparting additional flavor.  It’s a particularly good idea when working with pork, lean game meats like wild boar, and poultry. How to Brine: 1.  Mix up a brining solution (see below for ratios).  Boil it to a boil. 2.  Cool the solution to at …

Try using these recipes along with basic braising techniques to braise your favorite roasts, ribs, osso bucco and more! Mire Poix & Tomato Paste Braising Liquid i. Add 1.5 cups mire poix to dutch oven stirring occasionally, until caramelized ii. Add a teaspoon of tomato paste, stir into mire poix and cook for a couple minutes …

1. Never salt stock Ever. Break this rule and Marie-Antoine Carême will rise from his grave to haunt you as he’s surely haunting the purveyors of salty pre-made stock. While stocks frequently make use of a bouquet garni or sachet, please note that these never contain salt. This rule was created for two very good …

Cooking premium steaks using a sous vide machine allows you to hit exactly the level of doneness you prefer (rare, medium rare, medium) every time, while giving you more tender & moist results.  It’s also a great way to try out sous vide cooking for the first time, once you have the right equipment. Read …

Silver skin looks like strips of silvery membrane on the surface of meat cuts.  It doesn’t break down when cooked, and can be unpleasantly chewy, so you should always try to remove it prior to cooking meat. Removing Silver Skin 1.  Poke the blade of your thinnest, sharpest knife (a rigid boning knife is an excellent …

Making basic sausage at home is surprisingly easy if you have the right equipment and a little time.  Clean & sterilize all equipment.  You’ll need a grinder, mixing bowl & spatula, plus a sausage stuffer if you’re making links. Chill all equipment & keep the meat cold.  When grinding you want the meat and fat …