屠夫提供用于烹饪您购买的高品质肉的万无一失的提示

由于希瑟马尔德汤斯蒙开始了她的职业生涯屠2012年，她以一种有意义的方式对她的社区产生了影响。原始供应肉类为令人印象深刻的餐厅名册提供牧场，可持续的肉类 - 包括vetri.和核桃街咖啡馆- 以及通过其订阅计划在城市周围的家庭烹饪，同时支持小农并按照她称之为“系统的恢复部分”。但是费城基于屠夫和企业家也会影响更加个人层面的变化。

“We’ve definitely taught people to cook over the counter," she says, recalling one customer in particular. At Kensington Quarters, the Fishtown-based butcher shop (now a restaurant) she moved to Philadelphia to help open in 2014, Thomason sold the customer a whole chicken with foolproof instructions for how to roast it. “He comes back in the next week, and we were like, ‘How was the chicken?’ and he said, ‘It was really good, but next time I think I need to put it in a bowl or something, because it made a huge mess in my oven.’ He didn't put it on a pan.” But the nascent cook returned weekly, and with the help of Thomason and her co-workers, he bought a Crock-Pot, learned to braise and eventually mastered cooking meat. “It was amazing,” she says. “Starting out, he didn't even know to put the chicken on a pan.”

在与牲畜农民进行学徒之后，然后用屠夫，汤斯顿开始管理屠夫商店，最终开辟了自己的业务。原始供应肉类一直在服务费城自2016年以来，通过农民的市场和CSA风格的“屠夫俱乐部”的新鲜切割肉类，但今年春天，该公司将开设第一架砂砾店。托马森很乐意回到柜台后面，部分原因是她可以更多地与客户互动，提供节省资金的提示以及如何烹饪各种削减。

在这里，她为烹饪美味（和万无二说）肉类提供一些烹饪提示。

“没有什么比花钱更糟糕的是在一件美好的事情上花钱，感觉你不能正义，或者以一种不可身心的方式烹饪，然后在垃圾中扔进垃圾，”她说。因此，为了简单，冬季友好的菜肴，Thomason建议炖牛肉或夹头烤肉，或者如果你喜欢猪肉，那么猪肉肩膀。“只要你愿意给予时间，它就会烹饪本身，最终放松并屈服于温柔。”

First, brown the meat to add a little more flavor (or skip that step if you’re feeling lazy, she says.) Thomason adds onions, garlic and a handful of herbs like rosemary to hers, splashes in a few inches of beer, wine or stock and puts it, covered, in the oven. “Those are all hard working, active muscles, so they have lots of collagen and connective tissue in them, which is tough until it breaks down,” she says. “With time and patience, it slowly gives up, melts, and becomes flavor.” You’ll know the meat is done when you stick a fork in, twist, and it gives.

如果你担心毁了它，或者肉不适当煮好，就会给自己更多的时间，托马森说。

为了更好的结果，托马森建议提前每天制造肉。“在冰箱里花在烹饪果汁中的所有味道都冷却的时间 - 所有的口味都融合并集中了。”换句话说，这很难搞砸这一点。只是不要忘记平底锅。