![Cover image for Meat-From Spatchcocked Chicken to Brined Pork Chops [digital video]](/client/assets/5.523.17/ctx//client/images/no_image.png "Cover image for Meat-From Spatchcocked Chicken to Brined Pork Chops [digital video]")
Title:
Meat-From Spatchcocked Chicken to Brined Pork Chops [digital video]
Series:
Publication Date:
2015
Publication Information:
[San Francisco, California, USA] : Kanopy Streaming, 2015.
Physical Description:
1 online resource (streaming video file)
Abstract:
Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops? Why is prime rib the most expensive cut of beef? How much fat and lean beef should go into a really good hamburger?
General Note:
Title from title frames.
In Process Record.
Performers:
Features: Bill Briwa
Technical Details:
Mode of access: World Wide Web.
Language:
Undetermined
Additional Language:
In English
Added Corporate Author:
Electronic Access:
Access immediately on Kanopy
