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Assortment of barbecued meats.
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Tenderising chops.
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Lay the meat between two sheets of cling film and pound with a...
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Scoring meat lightly in a lattice pattern with the blade of a ...
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Using a sharp knife, cut the fat from the surface of the meat.
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Cut out the sinew, sliding the point of the knife underneath t...
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Cutting out the tough connective tissue (silverskin), using a ...
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Cutting a piece of meat across the grain, using a sharp knife,...
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To lard inside meat: Push the larding needle through the meat,...
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Close-up of very rare (Fr. bleu) meat.
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Close-up of Medium (Fr. a point) meat.
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Close-up of well-done (Fr. bien cuit) meat.
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Holding meat vertically, cut off the chine bone with a cleaver...
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Set the meat on a board, ribs upward, and cut out the sinew ly...
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Cutting away the small crescent of cartilage at one end; pull ...
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Overhead view of scoring the fat and meat down to the rib bone...
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After turning the rack over, place it over edge of board and, ...
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Trimming bone ends after cutting away the layer of meat and fat.
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Cutlets arranged on a plate with the ribs fanning upwards.
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Strips of chicken in creamy sauce served with yellow coloured ...
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