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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HowTo:
Eat a Human
How To:
Roast a pig Hawaiian style
How To:
Make a pork tenderloin with a honey lime marinade
How To:
Cook beef kidney with garlic and onion
How To:
Make oven-barbecue ribs with Emeril Lagasse and E.J.
How To:
Make Pakistani aaloo gosht (meat curry w/ potatoes)
How To:
Cut Flank, Skirt, Flap Meat, and Hanger Steak for a Stir Fry
How To:
Cook a perfect crackling pork chop
How To:
Make grilled Spanish mustard beef/carne asada
How To:
Make a fig-stuffed pork loin with Mark Bittman
How To:
Cook a ribeye steak in 1 minute with Gordon Ramsay
How To:
Make a cross rib pot roast in a pressure cooker
How To:
Make Pakistani style lamb chops
How To:
Prepare a tender rib roast with slow cooker
How To:
Make beef Wellington with pie crust
How To:
Cook a venison stew in a crockpot
How To:
Prepare pig's or sheep's brain
How To:
Make sweet and sour pork short ribs
How To:
Make Filipino embutido (meatloaf)
How To:
Make Pakistani style keema (beef)
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