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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How To:
Cut Flank, Skirt, Flap Meat, and Hanger Steak for a Stir Fry
HowTo:
Eat a Human
How To:
Cook a ribeye steak in 1 minute with Gordon Ramsay
How To:
Tenderize skirt steak
How To:
Make Moroccan spicy meatballs w/ BBC Rick Stein Cooks
How To:
Make less expensive cuts of meat tender
How To:
Make osso buco or Italian lamb shank
How To:
Make Pakistani style keema (beef)
How To:
Reheat pre-cooked sausage so it's ready fast
How To:
Cook a prime rib eye steak on an outdoor grill
How To:
Cook mutton curry with Okra
How To:
Barbecue a pork loin roast
How To:
Prepare a gourmet beef stroganoff
How To:
Trim a chuck roast into cubes
How To:
Cook a perfect crackling pork chop
How To:
Roast a pig Hawaiian style
How To:
Make a Pakistani-style beef burger
How To:
Prepare & cook roast beef in the oven
How To:
Cook an entire lamb over an open flame in a fire pit
How To:
Cook pork chops with Hell's Kitchen Gordon Ramsay
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