Beyond osso buco: shanks appear in a variety of preparations and cuisines
Article Abstract:
Shanks or shins are the fore and hind legs from the knee joint to the foot of pigs, lambs, cattle and veal claves are used in fine eating because they can be made well ahead of time reheated easily. Varieties of shanks are described in detail.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2004
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Steak primer
Article Abstract:
Several factors including breed, feed, aging and cut to be chosen before selecting a steak are presented.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2007
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Try a little tenderness
Article Abstract:
The methods of using brines, marinates and rubs to make meat tender before cooking are presented.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2007
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