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Friday, December 24, 2010

Butchering lessons for chefs!

Here is a step by step the real deal way to do some serious butchering.

Start with the best quality organic pork.  I usually get a whole Berkshire or Yorkshire pig and utilized everything from the head to the tail.

Today I worked the one side, and make some rib chops, loin chops and pork belly for confit.

1-Pad dry the entire side of the pork
(For this preparation I removed the tenderloin by
running the tip of the knife along the bottom of the loin section , I usually  leave the tenderloin attach to the loin chops, for other preparations;  for this one I will separate the tenderloin.)
 2- Remove the flap on the rib side using the same technique.
3-Cut along the end of the bone by cutting the cartilage.

4-Carefully with only one cut.  Slit down the rib bone.
5-Peel the tip of the bone.
 6- Now is easy to pull down the whole belly along with the rib meat by holding the pork side upright.  Use the knife steel or back of the heavy knife if the meat get stuck. 

Add caption
7- Now flip over the pork .
 8- To remove the bottom of the belly, use the tip of the knife.
 9- It will result in a beautiful clean standing rack. 
10- The rib and belly meat that was previously removed (see step 6-8 ) from the bone can be use for pork belly confit. 

 11-Separate the rib section  from the loin section.
 12-Before you begin cutting the chops score down the rib to ensure even thickness. 
13-Flip upside down and start to cut flush with the bone all the way where the joint meet the rib bone. 
 14-One by one disjoint, by wiggling the rib bone, being careful not to damage the chop.   
 15-This is how it looks when removed.
 16-This is the bone you removed from the bottom.
 17-These are my beautiful chops. 

18- And this is the final product, the best looking pork chops and a unique pork belly with all the rib meat attach.  hope you like it...please leave your comments.

Thursday, December 2, 2010

Art of Thai

1Mukimono is the traditional Japanese art of decorative garnishing. Examples of this include carving traditional images into skins of fruit and vegetables, as well as carving vegetables (such as daikon, carrot, eggplant) into attractive shapes such as flowers, twists, and fan shapes. These are commonly served as a garnish on the same plate as the meal, or on a small side plate.

Mukimono, the grandfather of the Fine Art of Thai Fruit and
Vegetable Carving



Culinary uses

In Italy, where the vegetable is quite popular, it is usually eaten grilled in olive oil, or mixed into dishes such as risotto: in the United States it is gaining in popularity but is more often eaten raw in salads. As with all chicories, if grown correctly its roots can be used to mix with coffee. It can also be served with pasta, in strudel, as a poultry stuffing, or as part of a tapenade.

is a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.

Other varieties include: Gorizia (also known as "cicoria zuccherina"), Trieste (biondissima) and Witloof/Bruxelles (also known as Belgian lettuce).