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tips how to assemble a roast
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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Get ready for a Thanksgiving game changer. Spatchcocking, or removing the backbone, is the secret to making the best turkey you've ever had–in half the time. Most butchers will do this for you. Cooking for a crowd? Roast two 12-14 pounders, anything larger will take longer. Get the recipe: http://weightloss-tricks.today/recipe/spatchcocked-turkey-with-anise-and-orange%3Cbr%3E%3Cbr%3EGet the Recipe: Spatchcock Turkey With Anise and Orange
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We show you how to make a Roast Sirloin of Beef.
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You want your gravy thick and delicious. Here's how to get it done.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes cast-iron roast chicken with crispy potatoes.
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes
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Butcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
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This is it. Bringing it all together. Brad, Claire, Rick, Carla, Andy, Chris, Molly and Christina have striven over the last few weeks to create the perfect component parts of a Thanksgiving dinner: turkey, stuffing, mashed potatoes, gravy, cranberry sauce, sides, pie. Now they're here to bring it all together in the finale and make a (mostly) absolutely perfect Thanksgiving meal.
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Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you'd see at your local butcher shop. There are four sections Yang moves through:
1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
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Go inside Hart's in Brooklyn and learn how to make their signature Lamb Burger!
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Serving up a beautiful platter of golden brown turkey carvings is every meat-eating host's Thanksgiving dream. But if we're being honest, the process of getting there isn't very pretty. You want to make sure you're getting the most out your bird after all the hard work you put into it. Never fear, the butchers from White Gold are here to take you through it step by step. And remember, keep that carving in the kitchen.
Read More: How to Carve a Turkey With Ease
Read More: How to Carve a Turkey With Ease
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How to Make Homemade Sausage with the Meat Hook
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Cooking a perfect, crowd-pleasing turkey on Thanksgiving can be a daunting task, but it doesn't have to be. The Test Kitchen's Andy Baraghani is here to how you how to make a simple and traditional Thanksgiving turkey.
Get the recipe: Roast Turkey With Tangy Honey Glaze
Get the recipe: Roast Turkey With Tangy Honey Glaze
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Learn the basic techniques you need to maneuver around the kitchen like a professional. In this episode, learn the the proper technique for pan-roasting a meal.
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No need to fire up that grill. You can make this perfectly seared steak in your kitchen.
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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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Are you hungry for burgers, but don't know how to top it off? We'll show you the basics to a special sauce, and the best burger assembly to get you started!
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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
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One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Carla and then reverse engineer it as closely to the original as he can. The challenge this episode: Gordon Ramsay's Beef Wellington.
P.S. We really just wanted to see Chris wear that sloth blindfold. Very worth it.
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Professional butcher Lena Diaz takes you behind the counter to demonstrate how she prepares four of the most popular burgers sold in her shop - from scratch. From fresh sirloin and short rib to dry-aged rib eye and a bacon-infused blend, see how a professional prepares perfect hamburger patties from a variety of prime cuts.
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If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.
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Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. Forget about platters. Forget about, like, toothpicks. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it. Put that ham on a big wooden board, provide a blade with which to slice it, and a vehicle with which to devour it .Then watch your guests turn into a pack of wolves, leaving you with just a bone…and the memory of the best holiday party ever.
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion