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A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. [1] American beef cuts: shank shown in red. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beef shank stew. Ossobuco alla milanese, an Italian ...
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3. Remove as much air from the bag as possible and seal tightly. Use your hands to push on the bag, breaking apart the chicken. Flip the bag over a couple of times to ensure you are getting all ...
Lamb shank definitions vary, but generally include: a cut from the arm of shoulder, containing leg bone and part of round shoulder bone, and covered by a thin layer of fat and fell (a thin, paper-like covering). a cut from the upper part of the leg. [citation needed] Mutton barbeque is a tradition in Western Kentucky.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
In 1967, an author from New York and a journalist from Texas competed over the inclusion of beans in a chili cook-off in a town near the Mexico border. Yes, really.
Meat cuts as depicted in Cassell's dictionary of cookery (1892). A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering.