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Bonus: this cooking technique magically transforms tough cuts of meat into tender bites, making it an inexpensive way to feed a crowd.
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Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
Browning is the process of partially cooking the surface of meat to develop its flavor through various browning reactions and give it a more attractive color. It is a common first step in cooking braised meats and stews .
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Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1] [2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.
Cook the meat for 1 to 2 minutes until it’s browned and caramelized. Flip it over and repeat the process on the other three sides. Remove the meat from the pan and set aside.