Eating Italy: A Chef's Culinary Adventure by Michaud Jeff

Eating Italy: A Chef's Culinary Adventure by Michaud Jeff

Author:Michaud, Jeff [Michaud, Jeff]
Language: eng
Format: epub
ISBN: 9780762450619
Publisher: Running Press
Published: 2013-09-23T21:00:00+00:00


Note

To debone the rabbit, cut through the breastbone, spread open the rib cage, and set aside the heart and liver. Discard any large deposits of fat. Scrape the blade of a boning knife over the inside of the ribs to thin out the membrane. Grab the side of the rabbit and poke the ribs through the membrane, then cut down around the ribs, holding the knife against bone, to remove the meat from the bone. Take care not to cut any holes in the meat. Make long slits down the center of the inside of the backbone to loosen it from the meat. When you get to the legs, cut down to the hip joints, then break the joints in two. Using short strokes and holding the blade against bone, gradually cut along the length of the backbone and underneath it to loosen the bone from the meat. The goal is to remove the entire backbone and rib cage from neck to tail, leaving the meat intact. The legs will still be attached. To debone them, cut down the length of each bone and scrape the meat from the bones, then break the joints and pull the bones from the meat like pulling a foot out of a sock. Scrape as much meat as possible from the bones, keeping a piling of trimmed meat as you work.



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