Steaks, Chops, Roasts And Ribs (Hardcover) by Editors Of Cook''''s Illustrated
Hardcover; Published 5/15/2004; 432 Pages; ISBN 9780936184784
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Meat may be America's favorite main dish, but it still provokes plenty of questions. Are prime ribs worth the extra money? Can you make real barbecue at home? Is there a good way to keep pork chops from drying out as they cook? What's the secret to a foolproof holiday ham?
If you have ever wondered about the way to cook a particular cut of meat, then you will find Steak, Chops, Roasts, and Ribs indispensable. Packed with more than 300 recipes, this book represents the cumulative experience and knowledge of the test cooks and editors at America's Test Kitchen. Have you ever spent $50 on prime rib only to ruin the roast at home? Have you ever made a pot roast that was tough, a steak that was charred on the outside and raw on the inside, or a beef stew that tasted no better than a can of Dinty Moore? They've tested (and retested) just about every technique, ingredient, and piece of equipment imaginable to produce reliable recipes that should work the first time--and every time. They have roasted 32 cuts of prime rib so you don't have to.
Detailed instructions and hundreds of step-by-step drawings will help to guarantee success. Illustrated tutorials take you through the process of making a pan sauce, stir-frying, roasting on the grill, and more. Steak, Chops, Roasts, and Ribs is also packed with the kind of no-nonsense ingredient tastings and equipment ratings that make the Best Recipe books so useful.
I bought this for a steak lover, and it was perfect! The recipes are tried and true, and everything comes out **delicious**. They tell you how to choose, prepare, cook, and cut almost anything you'd want to make, and includes hundreds of recipes and tips.
This book takes the guesswork out of preparing perfect cuts of meat! Besides telling you how to do it, they actually explain all their efforts that went into how they determined the best cooking method. Very easy to follow even for a novice. I would recommend this book to everyone who isn't thrilled with the way their steaks and chops turn out. It has saved us!
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Slow cookers work best with tougher cuts or meat with more fat. These cuts will stay juicy and become tender from the long, slow cooking time. If you want a roast, try a cut from the shoulder or leg. You could also try pork stew meat cut from the shoulder or leg, spare ribs or country style ribs.