Buy our winning boning knife: https://amzn.to/2z53dcsBuy our winning kitchen ruler: https://amzn.to/2tNpBSBWatch More Kitchen Smarts: https://www.youtube.com/playlist?list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXn1. BLADE Cut near the fatty shoulder end, this chop’s high proportion of marbled dark meat and connective tissue makes it ideal for braising.2. RIB Featuring one large eye of loin muscle, this chop is very tender as well as flavorful and a good choice for grilling and pan-searing.3. CENTER CUT Because the loin and tenderloin muscles in these chops are bisected by bulky bone or cartilage, they don’t lie flat and thus make a poor choice for pan-searing. Save them for the grill, but position the ultra-lean tenderloin away from the fire to keep it from drying out.ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.If you like us, follow us:http://americastestkitchen.comhttp://facebook.com/americastestkitchenhttp://twitter.com/testkitchenhttp://instagram.com/testkitchenhttp://pinterest.com/testkitchen
