Martha Stewart's Cooking School Season 1 Episode 5 Butchering

In episode 5 of season 1 of Martha Stewart's Cooking School, titled "Butchering," Martha teaches viewers the basics of butchering meat. This essential culinary skill can save home cooks both time and money at the grocery store, as buying whole cuts of meat and breaking them down at home is often less expensive than buying pre-cut portions.

Martha begins the episode by explaining the different types of knives one might use when butchering meat, and demonstrates the correct way to hold and use them. She then moves on to a step-by-step tutorial for breaking down both a chicken and a beef tenderloin.

With the chicken, Martha emphasizes the importance of using sharp, sturdy scissors to remove the backbone and butterfly the bird. She then demonstrates how to portion the chicken into pieces suitable for different recipes, including thighs, drumsticks, wings, and breasts. Throughout the process, she offers tips for removing excess fat, skin, and bones, and talks about how to use the remaining bones and scraps to make chicken stock.

Next, Martha tackles the beef tenderloin, which she explains is one of the most expensive cuts of meat. Because of this, it's important to know how to break it down at home in order to maximize its value. Using a large, sharp knife, she demonstrates the proper technique for removing the silverskin and fat from the tenderloin, and then portions it into steaks of varying thicknesses.

Throughout the episode, Martha stresses the importance of safety when handling knives and encourages viewers to take their time and not rush the butchering process. She also talks about the different cuts of meat and their best uses in various dishes, providing viewers with information that will be useful for future culinary endeavors.

In addition to the step-by-step tutorials, Martha shares several recipes that utilize the chicken and beef tenderloin cuts she butchers in the episode. For the chicken, she makes a classic coq au vin, a French dish that features chicken braised in red wine, bacon, and mushrooms. For the beef, she prepares filet mignon with béarnaise sauce, a decadent steak dish that's perfect for a special occasion.

Overall, episode 5 of Martha Stewart's Cooking School is a valuable resource for anyone interested in learning how to butcher meat at home. With clear, concise instructions and helpful tips and tricks, viewers will feel confident tackling this essential culinary skill.