Saranak
Senior Member
Ciao a tutti,
So I buy large pieces meats such as pork, lamb an occasion beef, I also try buy whole fishes an seafoods such as Calamari, Pesce sepia, Polpi etc. These I clean an prep for fridge or freezer, I have certain way with half lamb or pork to make in joint an different cut. I do not mince meats for Ragu for instances I use knife to make course.
When I make Lemon Garlic chicken I spatchcock chicken my self. If I make Agnello leg stuffed I take bone out also. I am wondering if other members do same?
I find some thing settling in my kitchen when I do this, I know I make my way.
Sarana x
So I buy large pieces meats such as pork, lamb an occasion beef, I also try buy whole fishes an seafoods such as Calamari, Pesce sepia, Polpi etc. These I clean an prep for fridge or freezer, I have certain way with half lamb or pork to make in joint an different cut. I do not mince meats for Ragu for instances I use knife to make course.
When I make Lemon Garlic chicken I spatchcock chicken my self. If I make Agnello leg stuffed I take bone out also. I am wondering if other members do same?
I find some thing settling in my kitchen when I do this, I know I make my way.
Sarana x