Explore by Tags
Entries tagged with 'butchering'
Page 1 of 1
Video: Behind the Scenes at Lorentz Meats, a Processing Plant in Minnesota
Lorentz Meats in Cannon Falls, Minnesota, is on the small side, but it's growing. The small-is-beautiful types think Lorentz is getting too big, but the company is touted as one of the most efficient, clean, and successful processing plants in Minnesota, and widely used by small farms. I visited the plant last year. Not wanting to delve too deep into the politics of meat processing, my approach was more focused on the actual butchering process. This episode is more of an informative music video.How to Prep a Chicken Paillard
I'm no culinary blowhard—half the time I can't retain the fancy-pants French cooking terms anyway. But I am big fan of paillard. For such an ostentatious term, one that seems like it should describe a ballet move or a European building, paillard is one of the least complex and most approachable food preparations I've learned.The Butcher's Cuts: Going Whole Hock with Joshua Applestone at Fleisher's Meats
During my visit to Fleisher's Grass-fed & Organic Meats in Kingston, New York, owner and butcher Joshua Applestone showed me how to break down a pig. In this first installment of The Butcher's Cuts, I focus on ham hocks and how to deep fry them.The Nasty Bits: Welcome to Fleisher's Meats, Where Brains are Just a Bandsaw Away
Two months ago I began an apprenticeship at Fleisher's Meat Shop in Kingston, New York, that started with a single premise: Could Joshua Applestone and his team of butchers teach me, your humble nasty bits columnist, to break down a pig in one week or less? It took me a week to learn how to butcher a pig, but what I couldn't have anticipated are the months I needed to recover from my time upstate.How to Butcher a Whole Pig's Head
Offal-loving chef Chris Consentino of San Francisco's Boccaleone shows you how to butcher a whole pig's head in this tutorial video on Gourmet.com. If staring closely at a dead pig's head for a few minutes makes you queasy (or if you just watched Babe, beware: Consentino cleans every crevice of the head and cleanly cuts the skin and muscle away from the bone. He rolls up the skin and tongue to make porchetta di testa, a dish where the meat is seasoned with salt, pepper, lemon zest, and crushed garlic before being braised for 14 hours. The video fascinating to watch, even if you never plan on butchering a whole pig's head on your own. Related Let them eat...Southern Foodways: Hog-Butchering Time
It's cold enough to kill hogs. OK, it's not. But, it should be. And, hopefully, it will be soon. For most of us, hog-killing isn't the family, social, community event it used to be. But then, most of us don't spend our spring worrying about the health and survival of our suckling pigs while eyeing the cold day in late fall (the cold day that heralds the coming of many more cold days) when those same pigs will provide sustenance for a long winter. Ever wondered how it is Southerners took to the hog so devotedly? The answer lies in our relatively recent pioneer past. In his great book Eating, Drinking, and Visiting in the South, Joe Gray Taylor explains,...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
Continue reading »
BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
Recently in Talk
Recently in SE Blogs
Most Emailed
The Secret Ingredient (Parsley): As-Good-As-Cole-Slaw Cabbage and Parsley Salad
Serious Reads: An Extravagant Hunger, by Anne Zimmerman
Sunday Supper: Chicken with Apples, Thyme and Shallots
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
This Week's Tasty 10: The Most Popular Posts from the SE Oven
