Mark Dommen, chef-partner of San Franciscos One Market Restaurant, advises viewers against the wrong approach: Do not use a dull knife, do not carve at the dining table (as much as you might want to), and do not hack at your bird willy-nilly. This video demonstrates all the wrong ways to carve a turkey. Pay attention for advice on the correct way to carve a turkey!
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Cook chicken and yellow rice the quick & easy way
How To:
Make BBQ chicken in your microwave
How To:
Barbecue a Devils Brewed beer can chicken
How To:
Make crispy oven fried chicken without the skin
How To:
Cut up and grill classic BBQ chicken
How To:
Cut up a chicken in eight or nine pieces
How To:
Debone a chicken with Emeril Lagasse
How To:
Make bacon wrapped chicken legs with Gordon Ramsay
How To:
Make Herb Roasted Chicken with Hubert Keller
How To:
Cook duck breast with Hell's Kitchen Gordon Ramsay
How To:
Make easy Pakistani chicken curry
How To:
Fry honey barbeque chicken wings
How To:
Cook a whole roast chicken in the oven
How To:
Smoke salmon in a smoker
How To:
Make traditional Indian chicken biryani
How To:
Grill chicken with champion pitmaster, Chris Lilly
How To:
Make Caribbean-style barbecue baked chicken with green seasoning
How To:
Remove tenderloins from chicken breast
How To:
Bake a chicken pot pie casserole with Alton Brown
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Make butter chicken on the stove
2 Comments
That is WAY too thick. I agree about everything else but please "carve" the turkey and make slices for your guests. Who wants turkey chops?
Actually, I think that the video was pretty darn cool. I have butchered a few birds over the last 40 plus years of being handed the knife, and I really liked the presentation. The slices were there, and they will be more juicy from the way he has everything staying together, and not just laying on top of each other.
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