CHEF WALTERS QUICK BITES

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Show Notes

Hello friends, welcome back to the Quick Bites podcast. I am your host, Lily Parker.
In this episode, we'll uncover the myth of Turkish Bazlama.

Bazlama is the quintessential everyday bread of rural and traditional Turkish cuisine, a humble yet supremely satisfying flatbread that showcases the timeless alchemy of flour, water, yeast, and fire. Unlike its thinner cousin, yufka, bazlama is a soft, slightly leavened, pillowy round, typically hand-shaped to about two centimeters in thickness. Its beauty lies in its s...

Hello friends, welcome back to the Quick Bites podcast. I am your host, Lily Parker.
In this episode, we'll uncover the myth of Turkish Asure.

Turkish Aşure, often called "Noah's Pudding," is far more than a dessert; it is a profound symbol of community, faith, and abundance with roots reaching deep into history and legend. According to tradition, it commemorates the moment Noah and his family, after the Great Flood, combined the last remaining grains, dried fruits, and nuts on the ark to create a celebratory pudding as the waters receded. This origin story imbues Aşur...

The Adana kebab is not merely a dish from the city of its name; it is a legendary, fiercely regional icon of Turkish cuisine, a masterpiece of fire, meat, and spice that commands respect. Named for the southern city of Adana, this kebab is a definitive experience, characterized by its profound flavor and formidable character.
At its heart lies hand-minced lamb, ideally with a generous portion of tail fat for essential juiciness and authenticity. The meat is not ground to a paste but coarsely chopped with a crescent-shaped zırh knife, preserving a robust, textured mouthfeel. It is then i...

Of all Turkey’s magnificent baked goods, açma holds a special place as the beloved everyday indulgence. It is the quintessential soft, slightly sweet, and wonderfully buttery bread-roll found in every neighborhood fırın (bakery), often piled high in warm, golden coils that glisten with an egg-wash sheen.
To call it a simple roll is to underestimate its art; açma occupies the glorious middle ground between a classic bread and a rich brioche.Its dough is an enriched yeast dough, meticulously kneaded with milk, sugar, a touch of oil, and often a generous amount of margarine or but...

Turkish manti are not merely dumplings; they are considered one of the crowning achievements of Anatolian cuisine, a dish of exquisite craftsmanship and deep cultural significance. Often described as tiny, boat-shaped parcels, manti are a labor of profound love, their preparation a test of patience and skill. The dough is rolled whisper-thin, then cut into small squares, each destined to cradle a delicate pinch of spiced ground lamb or beef.
The art lies in the folding: the squares are meticulously pinched closed at the top, creating a miniature, ornate bundle, often no larger than a fingertip. Unlike their boiled...

Pierogi

Pierogi are the edible soul of Poland, beloved dumplings that transcend mere sustenance, becoming a symbol of home, heritage, and culinary comfort. These half-moon pockets of tender dough are sealed by hand, each crimped edge a testament to tradition and care. Within their simple embrace lies a world of fillings, from the iconic savory blend of farmer’s cheese and potato to hearty minced meat, sautéed cabbage, or wild mushrooms. For dessert, they transform, filled with sweetened berries or stewed plums, often dusted with sugar and cream. Their magic lies in their humble duality. First boiled unt...

Hey friends:

Need softened butter in a hurry? Don’t just wait—take control! 
The secret lies in maximizing surface area or applying gentle heat. 
For instant results, grab your cheese grater and shred that cold butter into fluffy ribbons—they’ll be ready to use in mere minutes. 
No grater? A sharp knife can transform your butter into paper-thin slices that soften faster than you can preheat the oven. When every second counts, try the microwave ballet: 5-second pulses at low power, turning between each until it yields to your touch. 
Or harness physics with...

What is Jamon Iberico?

Jamón Ibérico, often considered the crown jewel of Spanish cured meats, is a luxurious delicacy crafted from the black Iberian pig, a breed native to the Iberian Peninsula. What sets it apart is the breed, the meticulous aging process, and the pigs’ unique acorn-rich diet, especially in the prized "Jamón Ibérico de Bellota" variety. These pigs roam freely through oak forests, foraging on acorns that give the ham its signature nutty flavor and silky texture. Aged for up to 36 months, the result is a marbled, melt-in-your-mouth ham with a rich, comple...

What is Agave Syrup

Agave syrup is made from the nectar of the agave or Century plant. This cactus-like or succulent plant grows in the southwestern United States, Mexico, and Central America and is considered a natural sweetener.
Agave syrup has a sweet, mild flavor. It is available in light or amber nectars. It is often sold as an organic product and is sweeter than sugar.
Agave syrup can sweeten hot or cold beverages and baked goods. Lighter syrup is good for lighter baked goods, while amber or darker syrup lends a more caramel-like flavor.
<...

Hey friends:

Making simple syrup is as easy as stirring together sugar and water and then letting heat do the rest of the work. Start by combining equal parts granulated sugar and water in a small saucepan—one cup each for a standard batch. Place the pan over medium heat and stir gently until the sugar dissolves completely, which should only take a few minutes. There’s no need to boil the mixture vigorously; warm it until the liquid turns clear and smooth, with no granules lingering at the bottom of the pan.

Once the syrup is p...

Chef Walter's techniques and suggestions.

Hey friends:
Cutting rolly, polly vegetables—like Brussels sprouts, cabbage, or other round, leafy greens—safely requires a steady hand and proper technique. Start by thoroughly washing the vegetables under cool running water to remove dirt or debris. Pat them dry with a clean towel to prevent slipping while cutting.
For Brussels sprouts, trim off the tough stem end, then slice them in half vertically for even cooking. If they're large, you can quarter them. For cabbage, first remove any loose outer leaves, then cut the head in half through the core...

Check dates on food

by News You Can Eat, by Chef Walter 

To check the date on food, look for labels like "Best Before" for (peak quality),  or Use By" the (safety deadline), or "Sell By" (for stores).

 Dates are usually printed in formats like months, days, or years and can be found on the top, bottom, or side of packaging, especially near barcodes on perishables like dairy and meat products.

Check the lid or label of canned or bottled goods, and look for printed dates on the bag or clip of bre...

Quick Bites with Chef Walter presents the iconic bread, the baguette.

Bonjour, my friends! Welcome to Quick Bites. Today, we’re talking about the French baguette—crusty, golden, and oh-so-iconic. Let’s dive into its history and craft and why it’s more than just bread.

The baguette became famous in the 1920s, partly due to a law limiting bakers’ working hours. Its slim shape bakes quickly, making it perfect for morning customers. But the baguette’s roots return to Napoleon’s soldiers, who carried long loaves in their knapsacks. Today, it’s a symbol of daily life in Fr...

Bread, baguette, country, France, family, traditional, taste, unique, flavors, community

Chef Walter explores the Japanese fermented food Natto.

Natto is a fermented soybean dish that’s been a staple in Japanese cuisine for centuries. It’s known for its intense flavor, sticky texture, and distinctive smell—qualities that often make it a love-it-or-hate-it food. Making Natto involves boiling soybeans and fermenting them with a specific strain of bacteria called Bacillus subtilis. This fermentation process gives Natto its characteristic slimy texture and potent aroma.

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Welcome to Quick Bites with Chef Walter, where we explore fascinating and unique foods worldwide. Today, we're diving into a dish as intriguing as polarizing: hákarl from Iceland. Hákarl, a fermented shark, is a traditional Icelandic delicacy with roots deep in the island’s history. This unique dish is made from the Greenland shark, which, in its fresh state, is toxic due to high levels of urea and trimethylamine oxide. Creating hákarl is a testament to the ingenuity of Icelandic preservation techniques. Here’s how it’s made:Preparation: The shark is first gutted and cleaned to remove al...

Chef Walters Quick Bites on the Nitrates and Nitrites.

Chemical Structure and Properties:Sodium nitrate is an inorganic compound with the chemical formula NaNO₃.It appears as a white, crystalline solid and is highly soluble in water.Uses:Fertilizers: Sodium nitrate is a common nitrogen source in fertilizers, providing essential nutrients for plant growth.Food Preservation: Used as a preservative in cured meats and fish, it helps prevent the growth of bacteria and preserves color.Industrial Applications: Used in manufacturing glass, explosives, and ceramics and as an oxidizing agent in various chemical reactions.Health and Safety:Generally safe in...

Chef Walters is on Quick Bites for the chlorinated chicken.

Chlorinated chicken refers to chicken that has been washed with chlorine or chlorine dioxide as a method of disinfection. This practice is expected in the United States and involves rinsing poultry with a chlorine solution to kill bacteria such as Salmonella and Campylobacter, which can cause foodborne illnesses. The process is intended to ensure the safety and hygiene of the meat.
However, chlorinated chicken has been controversial, particularly in the European Union (EU), where chlorine washes in poultry processing are banned. The EU's stance is based on...

Chef Walter explores the mythical egg Pidan from China on Quick Bites.

The century egg, also known as pidan, is a traditional Chinese delicacy that dates back centuries. Despite its name, the egg is not preserved for a hundred years. Typically, the preservation process lasts for several weeks to a few months.

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Chef Walter explores Moroccan cuisine in quick bites.

A Gastronomic Journey through Exotic Ingredients and Timeless Specialties.

Moroccan cuisine is a compelling fusion of flavors, aromas, and textures that reflect the country's diverse cultural heritage and rich culinary history. Moreover, it is renowned for its rich flavors and exquisite presentation, featuring vibrant spices and succulent tagines. Let's explore its iconic dishes and critical ingredients.Spices: Moroccan cuisine is all about its aromatic spices, which lend depth and complexity to dishes. Common spices include cumin, coriander, cinnamon, paprika, turmeric, ginger, and saffron.Herbs: Fresh herbs like parsley...

Chef Walter Potenza explores Manuka Honey on the Quick Bites Podcast.

Welcome to "another episode of Quick Bites, the perfect podcast for those on the go, offering a quick infusion of knowledge and inspiration to spice up your day.

Today, we explore the Sweet Science of Manuka Honey, this unique and highly prized substance with plenty of health benefits, and how it's produced.

I'm your host, Chef Walter Potenza.
So, what exactly is Manuka honey? Well, it's a type of honey that originates from the nectar of the Manuka tree, which is native...

Chef Walter's explains the origins of Madeira Cake on Quick BITES Podcast.

Welcome back to Bites of Delight, your quick bites podcast, where we explore the delicious world of food. I'm your host, Chef Walter Potenza, and in today's episode, we're diving into the sweet and nostalgic world of Madeira cake.

Madeira cake has been a beloved treat for centuries with its dense yet tender crumb and hint of citrusy flavor. But where did it come from, and why is it named after an island in Portugal?

Legend has it that Madeira cake originated...

Chef Walters Quick Bites on Pot Roast.

Pot roast is a beloved dish with a long history, dating back to the Middle Ages in Europe. It became a staple of traditional American cuisine in the United States and has been enjoyed for generations. Making the perfect pot roast requires careful attention to detail, from selecting the proper cut of meat to seasoning it with a blend of essential spices.

To start, choosing a tougher cut of meat like chuck roast, brisket, or bottom round that contains a good amount of connective tissue is essential. This tissue...

Chef Walter on Quick Bites explores the fascinating process of Balut.

Welcome to Quick Bites, the podcast that takes you on a culinary journey worldwide. Today, we will delve into the fascinating and unique dish from the Philippines called Balut.

Balut is a fertilized duck egg boiled and eaten from the shell. It is a popular street food in the Philippines and is also enjoyed as a delicacy in other countries like Vietnam and Cambodia. The dish is believed to have originated in China, where it is known as Maodan.

The preparation of Balut...

Quick bites with Chef Walter Potenza explore the pickled pig's feet.

Hello and welcome to Quick Bites, the podcast where we explore the history and culture of food in bite-sized episodes.

I'm your host, chef Walter Potenza, a master of traditional and historical Italian cuisine.
Today, we'll talk about a dish that might make some of you squeamish, but trust me, it's delicious: pickled pigs' feet.

Pickled pigs' feet are a type of pork product salted, smoked, and preserved in vinegar and spices. They have a crunchy texture and a tangy flavor that...

Today's quick bites with Chef Walter Potenza explores the Venezuelan taste of Hallacas.

Welcome to Quick Bites, the podcast where we explore the diverse and delicious world of global cuisine in bite-sized episodes. I'm your host, Chef Walter Potenza, and today we're taking a flavorful journey to Venezuela to uncover the secrets behind a traditional holiday dish - the Hallaca.

Host: Now, if you're not familiar with Hallacas, think of them as the Venezuelan equivalent of tamales, but with a unique twist. These savory delights are a staple during the Christmas season and are cherished as...

Today's quick bites with Chef Walter Potenza explores the flavors of Ash Reshteh from Persia.

Welcome to Quick Bites, the podcast where we explore the world of food in just a few short minutes. I'm your host, Chef Walter Potenza, and today we're diving into a hearty and flavorful dish from Persian cuisine – Ash Reshteh.

Host: Ash Reshteh is a traditional Persian soup that's not only delicious but also carries a rich cultural history. It's often enjoyed during special occasions and celebrations. Now, let's break down this delightful dish.

Host: First off, the star of...

Today's quick bites with Chef Walter Potenza explores the flavors of Holiday Stollen.

Welcome to Quick Bites, the podcast where we savor the flavors and stories behind your favorite foods. I'm your host, Chef Walter Potenza, and today we're diving into a festive treat that has been delighting taste buds for centuries – the holiday stollen.

Stollen, a traditional German fruit bread, has become synonymous with the holiday season. Its rich history dates back to the 15th century when it was first crafted in Dresden, Germany. Originally baked to commemorate the Christmas season, this sweet and doughy de...

Today's quick bites with Chef Walter Potenza explores the flavors of Yule Logs.

Hey, listeners! Welcome back to another episode of Quick Bites, where we explore fascinating topics in just a few minutes. I'm your host [Your Name], and today we're diving into the cozy and festive world of Yule Logs!"

Host: "Picture this: it's a cold winter's night, snow falling outside, and you're gathered with loved ones around a warm fireplace. What better way to enhance that festive atmosphere than with a Yule Log? Now, I'm not talking about the wood you throw into the...

Today's quick bites with Chef Walter Potenza explores the flavors of Sufganiyot.

Welcome to Quick Bites, the podcast where we explore the world of delicious foods in bite-sized episodes. I'm your host Chef Walter Potenza, and today we have a sweet treat to talk about that's perfect for the holiday season – sufganiyot!

Sufganiyot, often referred to as Jewish jelly-filled doughnuts, hold a special place in the hearts and stomachs of those who celebrate Hanukkah. These delightful pastries are fried to golden perfection, generously dusted with powdered sugar, and filled with a variety of sweet and fruity fi...

Chef Walter Potenza explores Sfenj on Quick Bites

Sfenj (سفنج) is a traditional Moroccan doughnut or fritter that is popular in North African cuisine, particularly in Morocco. It is also known by other names in different regions, such as "sfinj" or "sfinge." Sfenj is made from simple flour, water, yeast, and salt dough.

The dough is deep-fried until it becomes golden brown and crispy on the outside while remaining soft and fluffy on the inside. Sfenj is often enjoyed as a sweet treat and is commonly served with sugar or honey. It is a popular street food foun...

Quick bites with Chef Walter Potenza explores Haggies from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿.

Welcome to Quick Bites, the podcast that explores the world of food in short, flavorful episodes. I'm your host, Chef Walter, and today we're diving into a Scottish culinary classic that's as intriguing as its name – Haggis!

If you've never heard of Haggis, you might wonder, "What on earth is that?" My friends, Haggis is a traditional Scottish dish enjoyed for centuries. It's often associated with Scotland's national poet, Robert Burns, who famously wrote "Address to a Haggis." But what exactly is Haggis?

At its core, Haggis is a s...

Chef Walters on Chimichangas by Quick Bites.

Welcome, food enthusiasts, to another exciting episode of Quick Bites! I'm your host, Chef Walter, and today, we're diving deep into the world of crispy, flavorful goodness. Yes, you guessed it – we're talking about the only chimichanga!

Now, chimichangas are not just a dish; they're a celebration of flavors, a party in your mouth, and today, we'll unravel the mysteries behind this crispy delight. But before we get into the nitty-gritty, let's set the stage.

Imagine yourself in the heart of the Southwest, where the sun kisses th...

Chef Walters Quick Bites on Dolma.

Hello friends, welcome to quick bites with Chef Walter. Today: What is the Arabic dish DOLMA? Dolma is a traditional dish in Arab cuisine that consists of stuffed vegetables, typically grape leaves or vegetables like zucchini, eggplant, or peppers.

The word "dolma" derives from the Turkish word "dolmak," which means "to fill" or "to stuff." It is a popular dish in many Middle Eastern and Mediterranean countries, including Lebanon, Syria, Turkey, and Egypt.

The preparation of dolma involves filling the vegetable leaves or hollowed-out vegetables with a mixture...

Chef Walters Quick Bites on Bombolone.

Hello friends, welcome to Quick Bites by Chef Walter
Today: What is a bombolone? Bombolone is a famous Italian sweet pastry typically filled with cream or other sweet fillings. It is similar to a donut or a filled doughnut but with a few distinct differences. A bombolone is made by frying a dough ball until it becomes golden and crispy on the outside.
The dough is often enriched with ingredients such as eggs, butter, and sugar, which give it a rich and sweet flavor. After frying, the bombolone...

Quick bites with Chef Walter Potenza on Rocky Mountain Oysters.

Ladies and gentlemen, food enthusiasts, and adventurous eaters welcome to another episode of 'Culinary Chronicles with Chef Walter Potenza'!
I'm your host, the man with the pan, the wizard of the whisk, the culinary maestro himself, Chef Walter Potenza.

Today, we're diving into a topic not for the faint of heart but certainly for the bold in appetite - Rocky Mountain oysters!"

Let me clarify for those of you scratching your heads and wondering if I've gone nuts. We're not talking about the...

Quick bites on Scrapple.

Savoring Scrapple: A Culinary Tradition Born from NecessityOrigins and Historical SignificanceToday, we're exploring regional American foods that only sometimes cross state boundaries. Let's learn about Scrapple.

Scrapple is a distinctive dish with a rich heritage in American culinary history, particularly in the Mid-Atlantic region. This frugal foodstuff owes its genesis to the resourcefulness of early American settlers, who sought to utilize every part of the pig.

Scrapple has its roots in the 17th century when European settlers came to the United States. These settlers, mostly of German and Dutch descent...

Chef Walter Potenza on Vegemite in Quick Bites.

Welcome to Quick Bites, the podcast that takes you through the delectable world of food in short, compelling episodes. I'm your host, and in this episode, we're diving into the iconic and beloved spread from down under Australia – Vegemite.

Vegemite is a savory spread made from brewers' yeast extract, a byproduct of beer production. Vegemite has become a staple in Australian kitchens despite its humble beginnings since the 1920s. It has a rich and salty flavor profile full of umami, making it a beloved home flavor for many Au...

On Quick Bites, Chef Walter Potenza presents the famous Biscione Cake.

Biscione Reggiano is a traditional pastry that originated in Reggio Emilia, located in the Emilia-Romagna region of northern Italy. This sweet treat has a rich history and is a beloved symbol of the city's culinary heritage. The name "biscione" comes from the Italian word for snake, which is depicted on the coat of arms of the Visconti family, who were rulers of Milan during the Middle Ages.

The biscione pastry was created as a tribute to the Visconti family, who played an essential role in...

Quick Bites on Lutefisk

Lutefisk is a traditional dish that holds a special place in Nordic cuisine. This unique delicacy, made from dried fish and lye, has been a part of Scandinavian culture for centuries. While its distinctive preparation method and polarizing taste may raise eyebrows, Lutefisk remains an enduring Nordic heritage and tradition symbol.

The origins of Lutefisk can be traced back to the days when Nordic countries relied on drying fish as a means of preservation. In Scandinavia's harsh, unforgiving climate, this process became vital to ensuring a food source during the long, harsh...

Quick bites with Chef Walter Potenza on harcha

Welcome to this episode of "Quick Bites with Chef Walter Potenza."
Today, we will delve into Moroccan cuisine and explore a traditional dish called Harcha, a staple of Moroccan culture for generations.

Harcha is a golden, buttery pancake made primarily from semolina and butter, two ingredients used in Moroccan and North African cooking for centuries. Its origins can be traced back to the Berber people, an indigenous ethnic group of North Africa, who used locally available ingredients to create various bread types. Harcha is a prime example...

Chef Walter on Quick Bites explores the flavors of Frico.

Welcome back to Quick Bites, the podcast that brings you bite-sized nuggets of culinary knowledge! I am thrilled to be your host today, and we're diving into a world of flavors with the delicious, savory, and crispy dish called Frico.

Frico is an Italian delicacy that will leave your taste buds singing! It's a simple but mouthwatering preparation of cheese and potatoes that typically features Montasio or Asiago cheese. The dish comes from the Friuli region in Northeastern Italy, where it has deep roots.
This...

Chef Walters on biscuits and gravy on Quick Bites.

Welcome to this episode of Quick Bites, a podcast that explores various culinary delights' history, techniques, and flavors. I am Chef Walter, your host, and today, we will be taking an in-depth look at biscuits and gravy - a classic comfort food staple in Southern cuisine.

Biscuits and gravy is a beloved dish in the Southern United States, a simple yet soul-satisfying combination of soft, flaky biscuits and rich, creamy sausage gravy. This dish has a rich history can be traced back to the rural South, where...

Welcome back, foodies and culinary adventurers, to another mouthwatering episode of Quick Bites Podcast! I'm your host [Your Name], and today, we're diving headfirst into the vibrant flavors of Hawaii with a dish that's taken the world by storm - Poke!

If you're new to Poke, you're in for a treat. Originating from the Hawaiian islands, Poke is a delicious and customizable dish that features fresh, cubed seafood, typically raw fish, marinated in a flavorful blend of ingredients. It's an authentic taste of the tropics that has captivated the taste buds of food lovers worldwide.

Now...

Greetings, fellow food enthusiasts! Having you back for another episode of Chef Walter's Quick Bites is a pleasure. I am Chef Walter and today, we shall discuss a fascinating topic that I'm sure many of us have wondered about the truth about foods that never expire and the confusion behind label dates.

First, let's delve into the list of immortal foods you can safely keep in your pantry without worrying about their expiration date. Honey, for instance, is a timeless pantry staple that always goes well due to its low water content and natural acidity.

...

Quick bites explores the flavors of Skirlie from Scotland.
Today on quick bites, what is a skirlie?

Skirlie is a classic Scottish dish that has been enjoyed for generations. This delicious side dish is made from toasted oatmeal mixed with onions and, sometimes, suet (beef or mutton fat). The rural specialty is known for its unique texture and flavor, with the oatmeal becoming crispy and nutty after toasting while the onions and suet add savory richness.

Over time, many variations of skirlie recipes have emerged, with some including additional ingredients such as herbs, spices, or...

Quick Bites on the traditional Egyptian specialty Koshari.

Koshari (also spelled "Kushari" or "Koshary") is a traditional Egyptian dish that originated in the mid-19th century. It is a comforting and hearty dish that brings together a combination of ingredients from various culinary traditions. Koshari is often considered a popular street food in Egypt and is commonly prepared at home. The dish typically consists of the following components:
Rice: A base layer of cooked rice provides the foundation for the dish.Lentils: Cooked lentils are layered on top of the rice. Lentils add protein and texture to...

WHY DOES CILANTRO TASTE LIKE SOAP TO SOME?

Cilantro is the leaves of coriander, a tasty herb to most people. A pleasing combination of flavors reminiscent of parsley and citrus, the herb is a common ingredient in many cuisines worldwide. However, some people find cilantro revolting, including someone like Julia Child.

Of course, some of this dislike may come down to simple preference, but the issue is genetic for those cilantro-haters for whom the plant tastes like soap. These people have a variation in a group of olfactory-receptor genes that allows them to perceive the soapy-flavored...

Quick Bites on Martabak

Welcome to Quick Bites, the podcast where we explore delicious dishes worldwide in bite-sized episodes!
I am Chef Walter
Today, we're diving into the mouthwatering world of Martabak!
🍽️ Originating from Indonesia, Martabak is a beloved street food that has captured the hearts of foodies worldwide. This indulgent treat comes in two delicious varieties: sweet and savory.
🍫 First up, the Sweet Martabak! Imagine a pancake-like dough stretched thin and generously filled with a luscious mixture of chocolate, condensed milk, and crushed peanuts. It's then folded into a delightful parcel and cooked to perfe...

Quick bites on the glorious Tournedos from France.

A tournedos (pronounced "toor-nuh-doh") is a culinary term that refers to a specific cut of beef. It is a small, thick, round steak typically cut from the tenderloin, which is the most tender part of the beef. Tournedos are known for their tenderness and rich flavor.

The term "tournedos" is of French origin and translates to "turned" in English. This name comes from the traditional preparation method, where the small steak is tied with kitchen twine to maintain its shape during cooking. The tying also gives the tournedos...

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