Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Tuesday, May 28, 2013
Monday, May 20, 2013
Friday, May 17, 2013
Thursday, May 9, 2013
To carve, lop off the wings, legs, and thighs at the joints in that order. Then remove the breast whole by sliding your knife from the top between the breast meat and ribs carefully working your way down to separate and get as much meat off of the bone as possible. It’s a cinch to slice your breast meat thick or thin with the skin intact once it’s removed whole.