Western Cuisine Skills. 3. Meat: Meat

Author: Jeanne Wright
Publisher:
Publish Date: 2001-02-01
Features: Everything you need to learn from a famous French culinary school can be found in this book. Meat should be purchased from a reliable source, as high-quality meat is essential for making a good soup. Moreover, you should buy meat from a butcher who is skilled in the art of butchering, because he knows—large pieces of meat need to be cut according to the texture and shape of the muscle and bone; small pieces of meat should be more intact with little or no tendons; and the bones should be relatively smooth with no signs of damage.