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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Eat a Human
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Reheat pre-cooked sausage so it's ready fast
Um, Yum? HowTo:
Cook Testicles
How To:
Make Pakistani style keema (beef)
How To:
Make Filipino chicaron bituka (fried intestine)
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Prepare a pork chop before cooking
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Cook beef kidney with garlic and onion
How To:
Cook rabbit fricassee with Gordon Ramsay
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Prepare a gourmet beef stroganoff
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Trim a chuck roast into cubes
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Make an octopus and a squid out of hot dogs for a bento box
How To:
Make Filipino-style liver steak
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Make steak bearnaise with Hell's Kitchen Gordon Ramsay
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Grill a thick, tender striploin steak with salt, pepper, and herbs
How To:
Cook a perfect crackling pork chop
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Cook a prime rib eye steak on an outdoor grill
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Make a brisket with Myron Mixon's "hot & fast" method
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