Basic Cooking Instructions and Methods
By jacob dickson
Roasts for use with :
- Lamb Cuts : leg of lamb (bone-in or boneless), shoulder roasts, bone-in loin roast
- Beef Cuts : top round roast, bottom round roast, standing rib roast, chuck roll roast
- Pork Cuts : loin roast, fresh ham, pork shoulder roast
- Poultry Cuts : whole or half chicken (or other bird)
Steaks and Chops for use with :
- Lamb Cuts : loin chops, rib chops, shoulder chops, round-bone/arm chops, leg steaks
- Beef Cuts : ribeye (bone-in or boneless), T-bone, porterhouse, NY strip, sirloin steak, flat iron, top round steak, chuck steak
- Pork Cuts : bone-in loin chops, boneless loin chops, center cut pork chops
- Poultry Cuts : boneless chicken breast, chicken thighs or legs, bone-in chicken breast
Braising for use with :
- Lamb Cuts : lamb shanks, lamb neck slices,
- Beef Cuts : short ribs, 7-bone chuck roast, cross-cut beef shank
- Pork Cuts : fresh hocks, pork shoulder
- Poultry Cuts : whole chicken (or other lean birds)
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