Meat Fabrication

FROM CHEF MICHEL MALOISEAU:

kitchenconsultech.com

EAT  BETTER – SAVE MONEY – BE YOUR OWN TRUSTY BUTCHER!

 A:  Buying whole chicken, versus already processed: 

       You may save $2.00 per lb.

       Split or quartered, you may save another $2.00 per lb.

B:  Where is the beef? Hanger steak or London broil will run.

      Close to half the price per lb. as New York or rib-eyes, more as beef filet tenderloin.

     They grill/cook the same way, in some cases taste better than the prime cuts. Ask for those cut by name, cook them on the medium-rare side, then a few minutes resting time.

      Just before serving, cut the meat against the grain.

 C:  Country Style pork ribs versus pork-chops and short-ribs.

        Save $3.00 per lb. or more at your local Asian market.

        They cook just the same way, and could taste better, too.

 D:  Cut a boneless leg of lamb into thick steaks, instead of a rack of lamb, or lamb chop for one third  of the price!

        Same seasoning, same grilling method.

COMMENT FROM THE CHEF:  cook fast – do not over-cook – resting time!

 

 

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