The microwave "defrost" button typically serves as Tom's magic one-step "braising" method. Fortunately, Chef Paul shows the correct way by featuring braised lamb in cabernet franc with currants and dried plums and braised osso buco with bacon. He even makes spaetzle on the side.
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Reheat pre-cooked sausage so it's ready fast
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Broil and pan sear a steak
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Trim a chuck roast into cubes
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Cook pork chops with Hell's Kitchen Gordon Ramsay
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Make a tender rack of lamb with Jamie Oliver
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Make Pakistani style lamb chops
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Heat hot dogs in a thermos for a quick on the go meal
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Cook beef kidney with garlic and onion
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Grill the perfect tender & juicy steak
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Make roast beef with Hell's Kitchen Gordon Ramsay
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Make a meatloaf using a recipe from "Top Chef"
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Make a delicious Asian chicken stir fry with frozen chicken
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Cook pig's head
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Prepare a beef chuck roast stroganoff
How To:
Reheat pre-cooked sausage so it's ready fast
How To:
Prepare & cook roast beef in the oven
How To:
Make Italian sausage from scratch
How To:
Make Gyudon (Japanese beef rice bowl)
How To:
Make smoked pork shank with white beans
How To:
Make an easy herbed chicken in 15 minutes
How To:
Grill juicy steak fajitas
How To:
Broil and pan sear a steak
How To:
Trim a chuck roast into cubes
How To:
Cook pork chops with Hell's Kitchen Gordon Ramsay
How To:
Make a tender rack of lamb with Jamie Oliver
How To:
Make Pakistani style lamb chops
How To:
Heat hot dogs in a thermos for a quick on the go meal
How To:
Cook beef kidney with garlic and onion
How To:
Grill the perfect tender & juicy steak
How To:
Make roast beef with Hell's Kitchen Gordon Ramsay
How To:
Make a meatloaf using a recipe from "Top Chef"
How To:
Make a delicious Asian chicken stir fry with frozen chicken
How To:
Cook pig's head
How To:
Prepare a beef chuck roast stroganoff
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