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Reply to "What cut of meat for what purpose? "
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[quote=Anonymous]I prefer to roast chicken quarters in the oven with whatever spices I feel like at the moment... 350 for about 45 mins or 400 for about 30 mins usually gets the job done. The bone and skin really keeps the meat moist (and like PP, I much prefer dark meat poultry). Re: cuts of meat, I have learned a lot from Alton Brown. -gigantic, cheap cuts of beef or pork are generally going to take well to low-and-slow cooking like braising. Think pork shoulder or chuck roast. Generally good in the crockpot. -Giant (used to) have labels on their meat - "grilling" "roasting" etc which clued me in if I wasn't sure. -If you really want to learn, I would suggest finding a nice vendor at a farmers market. I got some great suggestions for weird cuts just by asking, "Hey, what exactly is an XYZ?" or "I am looking for something to grill/marinate/roast/etc. What would you suggest?"[/quote]
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