Martha Stewart's Cooking School Season 4 Episode 11 On the Bone

Martha Stewart's Cooking School season 4 episode 11, titled "On the Bone," is a culinary lesson focused on cooking meat on the bone. In this episode, Martha teaches viewers how to properly cook and serve dishes featuring bone-in meats such as beef, pork, lamb, and chicken.

The episode begins with a brief explanation of the advantages of cooking with bones. Martha explains that meat cooked on the bone has more flavor and tends to stay more tender and moist during cooking than boneless meat. She also notes that cooking on the bone can add complexity to a dish by infusing it with the flavor of marrow, cartilage, and other elements that can't be achieved with boneless meat.

Martha then demonstrates how to select and prepare different types of bone-in meats. She shows viewers how to trim excess fat from beef and lamb, how to remove the skin from chicken, and how to trim and tie pork.

Next, Martha showcases a variety of cooking techniques that work well with bone-in meat. She demonstrates how to braise, roast, grill, and smoke different cuts of meat, highlighting the unique qualities that each technique brings out. She also shares tips for seasoning and flavoring meat, including the use of rubs, marinades, and sauces.

Throughout the episode, Martha emphasizes the importance of temperature control when cooking with bone-in meat. She explains that different cuts require different cooking times and temperatures, and she demonstrates how to use a thermometer to ensure that meat is cooked to the proper degree of doneness.

In addition to featuring individual cuts of meat, Martha also showcases a few dishes that incorporate bone-in meat as a key ingredient. She demonstrates how to make a comforting beef stew, a flavorful lamb tagine, and a classic roast chicken with root vegetables. She also shows viewers how to make a traditional pork roast with crackling skin and a tangy apple sauce.

Finally, Martha shares a few tips for serving bone-in meat dishes. She suggests pairing beef and lamb with hearty side dishes like roasted potatoes or braised greens, while pairing pork with slightly sweet accompaniments like caramelized apples or maple-glazed carrots. She also recommends serving chicken with bright, acidic flavors like lemon and herbs.

Overall, "On the Bone" is a comprehensive and informative episode that will leave viewers feeling confident and inspired to cook with bone-in meat. Whether you're an experienced home cook or a beginner looking to expand your culinary horizons, Martha Stewart's Cooking School season 4 episode 11 is sure to provide valuable insights and techniques for mastering the art of cooking meat on the bone.