How I’d Train Chefs to Cook Any Meat
Fallow
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We're Jack and Will & we run Fallow, Roe & FOWL restaurants in London. For enquiries, contact [email protected]
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Video Description
If you trained in one of our kitchens, this is exactly how we'd teach you to cook every meat—from perfectly pink lamb cutlets to a crisp-skinned duck breast, tender chicken, and steak cooked to the precise degree. Michelin-level but brutally simple, this is how to build chef-level instinct and control with every protein. In this video, Will walks you through the principles that underpin great meat cookery, using real cuts in a real kitchen, not a studio. From rendering fat caps properly to understanding rest periods and internal temperatures, this is less a recipe and more a mindset. VIDEO CHAPTERS: 0:00 - Lamb 2:59 - Pork 4:52 - Duck 6:38 - Chicken 9:03 - Pigeon 11:05 - Steak
Meat Cooking Mastery Kit
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