If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing ...
Beef shanks are largely absent from major U.S. grocery stores, but that won’t stop those who crave the collagen-rich cut from ...
Kris Morningstar is the Executive Chef at Ray's at LACMA. He is using beef tendon, which he slow cooks, sometimes in a sous vide oven. Keep KCRW Independent. KCRW is here to provide you with local ...
Two Chefs and a Knife on MSN
Why some people love cartilage, tendon, and chewy cuts
Some people crave the unique textures of cartilage, tendon, and chewy meat cuts. Discover what makes these parts so appealing and why they’re beloved by many. #cartilage #tendon #chewymCuts ...
Caviar, foie gras, inch-thick veal chops, baby vegetables as tiny as your pinky finger, first-growth Bordeaux and California cult Cabernets — once these were the hallmarks of fine dining. But today, ...
Kris Morningstar is the Executive Chef at Ray's at LACMA. He is using beef tendon, which he slow cooks, sometimes in a sous vide oven.
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