about account add arrow-down arrow-left arrow-right arrow-up back-arrow book-mobile book categories chat-bubble-mobile chat-bubble close college contact-us credit-card drag email-square facebook-mobile facebook-square facebook faq film history home load modal-error person pinterest-square play-mobile play queue remove resume search share show star tag tick trailer trash twitter-mobile twitter-square twitter university warning warning youtube-square
19

Meat—From Spatchcocked Chicken to Brined Pork Chops

Lecture no. 19 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Meat—From Spatchcocked Chicken to Brined Pork Chops

Taught by Professor Bill Briwa | 38 min | Categories: The Great Courses Plus Online Food & Wine Courses

Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops? Why is prime rib the most expensive cut of beef? How much fat and lean beef should go into a really good hamburger?

Reviews