The Whole Dish Blog: Undervalued cuts prove worth with long cooking

The most budget-friendly meats don’t offer much in the way of “meat” at all. Cooks can expect lots of bone, tendon, gristle, sinew and — if they’re lucky — marrow. Almost indigestible when raw or undercooked, these undervalued bits become delightfully chewy, jiggly and wiggly, even creamy and silky when rendered, braised and stewed over [...]


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