More Carving Help - Think Like A Butcher
The New York Times offered this interesting piece on carving instruction today as a way of maximizing the amount of meat you get off the bird with a minimum of difficulty.
You can read the whole article or just watch the video in which Ray Venezia, the manager of the meat department at Fairway, demonstrates his method. Click here to read and/or watch.
You can read the whole article or just watch the video in which Ray Venezia, the manager of the meat department at Fairway, demonstrates his method. Click here to read and/or watch.
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