If knowing is half the battle, then half the battle when it comes to cooking main course proteins is selecting the right cut, prepping it, and how’ll you serve it before anything actually touches heat (or in some cases, stays uncooked). My friend Cambria from The Kitchn has created this great mega-roundup about meat, addressing questions like, “How do you cook and shred a pork shoulder? How do you carve a roast chicken? How do you check the temperature on a turkey? What’s the secret to crispy skin? What’s the best way to package meat before freezing?”
Check it out, and then you’ll know. And knowing is….well, you get it.