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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How To:
Make chicken nuggets at home using potato chips
How To:
Fry honey barbeque chicken wings
How To:
Cook chicken and yellow rice the quick & easy way
How To:
Make crispy oven fried chicken without the skin
How To:
Make low calorie fried chicken with Cooking Light
How To:
Make a quick pasta primavera with a light cream sauce
How To:
Make traditional Indian chicken biryani
How To:
Cook roast quail with cured lemons
How To:
Bake a chicken pot pie casserole with Alton Brown
How To:
Cook stuffed Maltese chicken breasts
How To:
Make Chinese chicken stir fry with eggplant
How To:
Make parippu (dal/lentils) curry
How To:
Make BBQ chicken in your microwave
How To:
Cook a whole roasted chicken
How To:
Grill chicken indoors on a grill pan
How To:
Make morel mushroom chicken with Gordon Ramsay
How To:
Make Pakistani style chicken biryani
How To:
Make chicken royale & chicken cushion
How To:
Make asparagus morel chicken with Gordon Ramsay
How to Make Indian food:
Chicken curry
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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