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Margaret Petherbridge Farrar (March 23, 1897 – June 11, 1984) was an American journalist and the first crossword puzzle editor for The New York Times (1942–1968). Creator of many of the rules of modern crossword design, she compiled and edited a long-running series of crossword puzzle books – including the first book of any kind that Simon & Schuster published (1924). [1]
I can almost visualize the CLEAVER progressing along the cut of MEAT. Thank you, Sam, for this great puzzle. For more on USA TODAY’s Crossword Puzzles. USA TODAY’s Daily Crossword Puzzles ...
Typically sold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml). [9] Meat grinder: Mincer: Operated with a hand-crank, this presses meat through a chopping or pureeing attachment. Meat tenderiser: Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat ...
A WordSearch (or crossword puzzle) is a word game consisting of a grid of black and white squares, into which solvers enter words or phrases ("entries") crossing each other horizontally ("across") and vertically ("down") according to a set of clues. Each white square is typically filled with one letter, while the black squares are used to ...
The second form resembles a potato masher with a short handle and a large metal face that is either smooth or adorned with the same pyramid-shaped tenderizers as found in the first form. The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle. [1 ...
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
Along with papain, bromelain is one of the most popular proteases to use for meat tenderizing. [8] Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. [8] Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denatured in the cooking ...