DELUXE FOOD MARKET:
In this episode of Why It Works, Lucas Sin visits his favorite NYC Butcher Shop, Deluxe Food Market. With the help of General Manager, Danny Che, Lucas discusses some of the differences between Chinese style butchery and Western or American style butchery- an amazing behind the scenes look at the types of cuts you can get at Deluxe that you may not be able to find in your typical supermarket.
Back in the Test Kitchen, we are joined by master butcher & manager of the Flushing, Queens location, Dave. Dave goes cut-by-cut, explaining the break down of the pork, while also highlighting the ways that different cultures break down the same animal to fit their respective style of cooking and eating.

CHAPTERS:
00:00 - Introduction
01:00 - Inside Deluxe's Meat Case
04:20 - Lunch at Deluxe
05:22 - The Boston Butt
12:05 - The Pork Loin
20:09 - The Belly
22:30 - Deluxe Taste Test!

MORE ABOUT WHY IT WORKS:
In this technique-driven series, Food52 Resident Lucas Sin dives into the reasoning behind the culinary methods he uses in the kitchen. We'll learn why certain Chinese cooking techniques work and how they can be applied beyond their traditional recipes. If you're looking to level up in the kitchen, this skill-centered series is a great place to start!

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