Now we’re going to start working our way around the plate (remember Episode 8 - Balance Your Plate), beginning with proteins and in this case, animal proteins. So we’ll be giving you a rundown on everything in this episode except for poultry because it deserves an episode of its own.
In Episode 10, we are , once more, sharing probably way more than you ever wanted to know about all kinds of meat: beef, pork and lamb, mainly, but we’ll touch on their more exotic brethren, too. The cuts and why they’re fatty or muscular and the best way to cook them based on that. For instance, working parts of an animal require the longer braising or stewing times because you have to breakdown all that muscle. Makes sense, right?Read More