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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Make Pakistani style keema (beef)
HowTo:
Eat a Human
How To:
Make Pakistani aaloo gosht (meat curry w/ potatoes)
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This Cow Tongue Looks Delicious
How To:
Cook bacon on an electric stovetop
How To:
Make Filipino ginisang pechay (sauteed cabbage)
How To:
Make steak bearnaise with Hell's Kitchen Gordon Ramsay
How To:
Make creamy chicken liver pate with Mark Bittman
HowTo:
Roast a Pig on a Spit
How To:
Make easy grilled pork with marinated pork chops
How To:
Make delicious slow roasted baby back ribs
How To:
Grill a thick, tender striploin steak with salt, pepper, and herbs
How To:
Make rat meat stir fry
How To:
Make Salvadorian carne adobada with pork shoulder
How To:
Remove the back membrane from pork ribs
How To:
Put a Cuban twist on classic BBQ pork ribs
How To:
Determine whether beef is spoiled
How To:
Make a sawdust smoke generator using a hot plate
How To:
Cook a steak with Gordon Ramsay
How To:
Prepare pork loin back ribs for barbecuing
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