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Cooking
Appears in
By Ryan Farr
Published 2011
I like to cook with strong flavors on a nice grill over an open fire. Meat is rich enough on its own, so I would rather add bright flavors, such as vinaigrettes, fresh herbs, and vegetables, than a rich sauce. Keep it bold and make your palate dance with flavor.
I use a lot of fresh herbs in my braising. I don’t mind if the leaves stay behind but I don’t want the thick stems, so I tie the stems with a piece of string. Then, I can just pull off the bare, tied stems.
In the step-by-step photos, I proceed straight to tying the roasts after they’ve been boned. If I were preparing them for cooking (not demonstrating how to butcher and tie them up), I would add plenty of seasoning before I began to tie them.
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