Methods & Madness... Class 14: Meat Part 2 Recipes & Ramblings from Chef School This week’s class we came straight out of the gate cooking. We were braising a trail with the tougher cuts of beef, pork, and veal, and needed plenty of time to ...
braising
Moroccan Chicken with Turmeric, Mint and Olives
Methods & Madness... Class 12: Poultry Part 2 Recipes & Ramblings from Chef School Looking for a meal that is inexpensive, simple and delicious? This week’s classroom technique of braising and stewing makes that possible as it uses ...