Pork chop with anchovy buttered sprouts and peach mustard by GBC Kitchen Mushroom soup with sherry and thyme by GBC Kitchen Carrot and coriander soup by GBC Kitchen Load more
How to Cook Pork Belly: Skin-On or Skinless Step 1: For skin-on pork belly (for skinless, move on to the next step): pat skin dry with a paper towel and score skin with a very sharp knife on the diagonal about 1/2-inch apart. Repeat this cutting in the opposite direction to cre...
Pork Cutlets Basically pork from various parts of the animal that is thin, tender, and usually lean. Usually, it is of even thickness, making it easy to cook. Great for smoking, sous vide and grill cooking. Fast grilling. Can be cut up into strips and used in stir-frys or to makeai...
The shoulder is the primal cut that includes the front leg and the section at the top of the leg. It contains a higher level of fat than the other cuts of pork, which provides it with a lot of flavor and tenderness, but also causes the cuts from this area to add more fat into our...
Move mixture to its own shallow bowl or dish. Heat up olive oil and a pat of butter in frying pan. Dip marinated cutlets in flour first, then dip into the beaten eggs, then in parsley parmesan mixture and into hot skillet pan. Cook 4 minutes on each side or until cooked through. ...
How to Cook Tempeh The easiest way to approach tempeh is to treat it just like meat. Once you’ve simmered, drained and dried your tempeh, you can cook it using the methods you would use for beef, pork, chicken or fish. How to Steam Tempeh ...
Let’s be frank, you don’t really need any unique “lamb cooking equipment”, but there are some tools that you should have in your kitchen regardless if you are cooking beef, pork, chicken or lamb.From meat thermometers to Dutch ovens, these tool will make your cooking process easier,...
Whether pan-fried, oven-baked or grilled, pork chops are sure to impress any dinner guest—even the kids.
Cooking salmon in the oven is equally as easy, simply be sure to add some form of olive oil or butter combination so that the fish doesn’t get burned. Broiling your salmon is a quick option, but be sure to stick around because it’ll cook really fast and need to be checked with a...
Butchering your own meat is the real mark of a good chef. Not only to you thoroughly get to know the ingredient you are working with but you are also often left with lovely trimmings, perfect for making your ownsstockssauces rack of lambcan be transformed into a loin ornoisettesbutterflied...