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An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area.A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece.
Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain. [2] In many areas, flap steak is ground for hamburger or sausage meat, but in some parts of New England (US) it is cut into serving-sized pieces (or smaller) and called "steak tips".
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
With either cut, make sure there is at least a thin layer of fat. ... Let it rest for at least 10 minutes or longer for bone-in meat before slicing. Cut the bones away from the roast to free them ...
The 8-inch blade can handle large cuts of meat and give you deli-thin slices. It’s hefty without being heavy—it feels nimble and easy to maneuver but doesn't feel like I'm needing to push the ...
Tanzaku-kiri; sliced into thin rectangular strips. Wa-giri; round cut, cut into round slices. Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge ...
For starters, you'll want to know the best cuts of meat for making pot roast, including the cut of beef that Ree likes best. Then, have some patience when it comes to cooking. "You can't rush a ...
A raw top rump steak or round steak - the base steak from which the popeseye steak is cut. One first begins with a cut of rump steak. Then, thinly slice the rump steak across the widest face of the rump steak (shown as the top of the steak in the illustration).