This One's For The Meat Lovers
MOO, BAA, OINK\u2026we got \u2018em all. Now we\u2019re going to start working our way around the plate (remember the Balancing Act episode?), beginning with proteins and in this case, animal proteins. So we\u2019ll be giving you a rundown on everything in this episode except for poultry because it deserves an episode of its own. Once more, we are sharing probably way more than you ever wanted to know about all kinds of meat: beef, pork and lamb, mainly, but we\u2019ll touch on their more exotic brethren, too. The cuts and why they\u2019re fatty or muscular and the best way to cook them based on that. For instance, working parts of an animal require the longer braising or stewing times because you have to breakdown all that muscle. Makes sense, right? So, here is MOO, BAA, OINK! You\u2019ve got this, my friends, stress-free cooking and actually having fun in the kitchen! So, join us once more, as we tell you ALL about the MEAT. Because yes, we have an opinion\u2026or five. There\u2019s also a new Rants and Raves (or Tips and Tricks) as we go crazy talking about what we love or DON\u2019T. Be sure to listen, subscribe and review our podcast wherever you prefer to listen.. We want to keep doing this!