Douglas Keane emphasizes that starting with the right cut of meat is crucial, stating, 'Cuts with a bone are ideal for roasting...they create a better braising broth.' Bone-in roasts provide stability during cooking and enhance flavor, making them preferred choices for excellent roasting results.
Keane explains that tougher cuts of meat are often overlooked: 'While cuts like shanks are better suited for braising, they can be slow roasted with excellent results...any cut of meat can be roasted.' This perspective opens new possibilities for utilizing various meat cuts in the kitchen.
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