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Episode #7 How to Identify Meats, Game and Poultry. Purchasing do's and dont's

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Hello All!! I mention in Video about fridge temp and I misspoke i meant to say 34-38F not 28-32F, minor editing mistake apologies for the inconvenience!
Super excited about this series and really hope you enjoy!! In this episode we go over basic meat identification and how to purchase, what to look for
As always feel free to leave any questions or comments down below ⬇️
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Опубликовано:

25 авг 2024

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Комментарии : 13

@omarmustafa2541 2 года назад

No other chefs are providing as much value as you are. Thank you chef!

@BrandonDearden 2 года назад

I GOT YOU 😉

@agathakaseke2581 2 года назад

So true

@bigpapaadam1 Год назад

On episode #7 and will keep running back through these teaching videos! I love food and want to grow in my knowledge. I want to become a great Home Chef and keep learning because I love good food! Especially when you learn how to make it yourself! It feels so great to make amazing yummy food! Thank you for your videos! I’m went ahead and bought the book you are using lol Couldn’t help it!

@agathakaseke2581 2 года назад

Thank you chef you are helping me alot. I can feel the vibe keep up the good work

@noreenkandeu Год назад

Thank you for this explaination

@Lukasz1989 Год назад

Medium rare duck sounds scary to me. Thanks for your content.

@williambutterfield7611 2 года назад

Can you give insight on dove?

@jasonwheless677 11 месяцев назад

Hey, thanks for the creations. Do you have that brine ratio?

@randycaire6160 2 года назад

Hey chef, I’m curious as to how you would recommend sous vide duck breast? I know it’s crucial to get the fat rendered out.

@BrandonDearden 2 года назад

Easy, low temp 20 minutes at 120F for a 8-10oz duck breast After that you need to dry the skin out and then crisp up.

@paulschwartz2464 2 года назад

If you are pan frying/cooking a wild duck breast that is super lean can you use a fat, such as butter, to baste the meat while it cooks to keep it juicy? Or would that ruin the taste (can't believe I used "butter" and "ruin" in the same thought...)

@BrandonDearden Год назад

Nah don’t over think it, although I would cook wild duck sousvide. It’s super lean Also chill before crisping up skin