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- Episodio precedente S46E01 - Introduction
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7 mars 2026 - 07:15
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Getting Started: Meat Cuts and Quality
Chef Keller walks you through the grades and variety of cuts of beef, pork, and poultry. Learn the difference between choice and prime, the meaning of marbling, the purpose of air-drying meat, and the benefits of dry or wet aging
Prossimo episodio
S46E03 - Sauté: Chicken Paillard
