Frenching is a butchery technique that exposes the bones by trimming the meat and fat away from them. ✂️🍖 This technique is often used to enhance appearance and presentation of meat, giving it a more elegant and refined look. ✨😋 Learn how to French meat with IVTSI: https://www.ivtsi.com/ Contact us directly via WhatsApp: 63 936 981 1232 . . . . . . #TESDA #tesda #butcher #butcherph #butcheryschool #training #tesdaaccredited #ivtsi #butcheryph #OWWAcares #butchertraining #ButcherAkoMayYabangAko
1:31
Frenching is a butchery technique that exposes the bones by trimming the meat and fat away from them. ✂️🍖 This technique is often used to enhance appearance and presentation of meat, giving it a more elegant and refined look. ✨😋 Learn how to French meat with IVTSI: https://www.ivtsi.com/ Contact us directly via WhatsApp: 63 936 981 1232 . . . . . . #TESDA #tesda #butcher #butcherph #butcheryschool #training #tesdaaccredited #ivtsi #butcheryph #OWWAcares #butchertraining #ButcherAkoMayYabangAko
5.8K viewsApr 9, 2024
FacebookIVTSI - Butchery Training School Philippines
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Institute of Culinary Education on Instagram: "Do you know what Frenching is? 🥩✨ “Frenching” refers to trimming fat, cartilage, and meat from the ends of rib bones - a classic butchery technique that elevates presentation and promotes even cooking. As Chef George explains, attention to detail here saves time later in roasting and ensures the final dish looks as refined as it tastes. Learning to fabricate proteins like lamb builds not only knife skills, but a deeper understanding of anatomy, tec
2:56
Institute of Culinary Education on Instagram: "Do you know what Frenching is? 🥩✨ “Frenching” refers to trimming fat, cartilage, and meat from the ends of rib bones - a classic butchery technique that elevates presentation and promotes even cooking. As Chef George explains, attention to detail here saves time later in roasting and ensures the final dish looks as refined as it tastes. Learning to fabricate proteins like lamb builds not only knife skills, but a deeper understanding of anatomy, tec
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Instagramiceculinary
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In Part 2 of our three-part rack of lamb series with D’Artagnan, Chef George shares one of his favorite simple-but-essential roasting tips: protecting those beautifully frenched bones. 🔪✨ When roasting at high heat, exposed bones can easily burn, which affects both flavor and presentation. To keep them clean and camera-ready, Chef George wraps the tips in a small piece of aluminum foil before the rack goes into the oven. A tiny step that makes a world of difference on the plate. 🍽️🤌 A big tha
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