By Pat LaFrieda
Pat LaFrieda, the 3rd new release butcher and proprietor of America’s most suitable meatpacking company, provides the final word e-book of every thing meat, with greater than seventy-five mouthwatering recipes for red meat, red meat, lamb, veal, and fowl.
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Additional resources for MEAT Everything You Need to Know
In Italian American restaurants, this is how it’s done; they just keep taking those torn-off shreds and mending them back onto the chop. In the end, the chop isn’t actually one piece of meat, but a bunch of small pieces that have been grafted together. If the meat falls off the bone entirely, set the bone aside until you’ve finished pounding the veal. Then, starting with the narrow side of the bone, thread it into the meat on the side where it originally lived. CUTTING A POCKET The reason to create a pocket in a veal or pork chop is to be able to stuff it.
New York City has many hot restaurants at any given time, but back then, none was hotter than Il Mulino. It was and still is a place where the city’s most powerful and influential people go to make deals, to celebrate, and to eat really well; it was rated the number one Italian restaurant by Zagat for twenty years in a row. Limousines were lined up for blocks every night, waiting for patrons inside. Among other things, Il Mulino was known for their impossible-to-get reservations, their high-profile clientele, their enormous portions, and their stuffed veal chop.
VEAL CUTS Grocery stores and even butcher shops usually offer only the most popular cuts of veal. But there are many lesser known, less expensive cuts that are delicious if you know what to do with them. By familiarizing yourself with the various cuts on the whole animal and their cooking and eating characteristics, I’m hoping you might venture away from cutlets and chops at least once in awhile. 6-Rib Rack A 6-rib rack consists of six rib chops. You could use two of them frenched, as shown here, to make a crown roast (“Making a Crown Roast”), but you rarely see such a thing.