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Cucinare con erbe, fiori e bacche dell'Appennino by Katia Brentani

By Katia Brentani

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Extra resources for Cucinare con erbe, fiori e bacche dell'Appennino

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Kansas City Chop Porterhouse Chop Kansas City chops, the veal equivalent of a bone-in New York strip steak, consists of the tender and flavorful loin meat. Veal porterhouse chops consist of tenderloin on one side of the “T” bone that divides the chops and loin meat on the other. Both types of chop are best seared or grilled over high heat. Although these cuts contain the same loin meat as the rib chop, they are about 20 percent less expensive because they don’t have the long rib bone, which restaurants like for presentation.

Instead, I use two types of thermometers. One is a probe that goes directly into the meat. The other has a long cable atttached to the probe, so I can read the temperature of the meat even if the oven or grill is closed. Checking meat for doneness using a thermometer is foolproof. There’s no guesswork. I don’t cook meat without one. I’ve ruined too many good steaks trying to do it any other way. MEAT QUALITY AND SAFETY FRESH VS. FROZEN Avoid freezing meat or buying frozen meat. ” Purge is the blood and water that comes out of the meat when it defrosts, which, had it remained in the meat, would have translated into moisture and flavor.

What was important was that we now had control over the quality of the veal we were buying. Veal was just the first meat we did this with. Today, we don’t use any middlemen; we get all of our meat directly from the grower. This is how we completely changed the way meat had been brokered up until that point in New York City, and also the way my dad had been buying meat since he was a twelve-year-old boy. When the truck with our first delivery pulled up in front of our plant on Leroy Street, it was a truly exciting moment.

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