This little piggy went home from the market with Chef Kerry Heffernan and loved it. Treated with care and the deliverance of only a professional, Chef Heffernan delves into the taste and proper preparation of crusted D'Artagnan porcelet and greens. "Trick: Porcelet is supple; the best way to prepare it is a quick sear followed by a slow braise. Tip: Braising the meat helps tenderize it. Tip: You should Choose Porcelet over a standard pork chop when you want a juicier piece of pork. Technique: Tying up your meat helps it hold its shape while cooking. Tip: Panko (breadcrumbs made from crustless bread, and commonly used in French and Japanese cuisine) adds texture to a delicate meat. Tip: Soft vegetables such as wilted spinach leaves, grilled eggplant, and shallots are a nice complement to a crispy Porcelet. "
http://www.youtube.com/watch?v=ULe3bjNlr2g&hl=en
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