WHAT TYPES OF MEAT SHOULD I POUND AND WHY? - SEASONED ADVICE
I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question: Why is meat pounded, what is the … From cooking.stackexchange.com
WHAT IS THE DIFFERENCE BETWEEN FRENCH AND BRITISH CUTS OF BEEF?
15 What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really … From cooking.stackexchange.com
BEEF - ADVICE ON MEAT CUTS FOR GERMAN ROULADEN - SEASONED ADVICE
Dec 31, 2011 I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank … From cooking.stackexchange.com
FAT CONTENTS FROM DIFFERENT TYPES OF GROUND BEEF WHEN DRAINED
At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat … From cooking.stackexchange.com
Aug 9, 2018 Beef cut does matter. Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer … From cooking.stackexchange.com
ROAST BEEF - WHAT IS THE US EQUIVALENT OF "JOINT OF SIRLOIN ...
Feb 22, 2015 A "Joint of Sirloin" is a rare cut in the US given the other possible uses of the sirloin. If one looks at the T-Bone/Porterhouse cuts, where the the "T"-bone bi-sects the steak. From cooking.stackexchange.com
HOW TO COOK A PORK SIRLOIN ROAST? - SEASONED ADVICE
0 I cooked a 4.5 pound pork sirloin pork roast at 400 degrees Fahrenheit for an hour, then turned the temperature down to 375 degrees Fahrenheit for two more hours. Came out amazing! From cooking.stackexchange.com
MEAT - PORK: SIRLOIN VS TENDERLOIN. WHICH ONE IS MOST TENDER ...
May 7, 2019 What is the difference between pork sirloin and port tenderloin? I usually buy center cut pork chops and may buy one due to the sale price this week. From cooking.stackexchange.com
CUT OF MEAT - WHAT IS THE DIFFERENCE BETWEEN A NEW YORK STRIP …
Nov 13, 2014 Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender. When still attached to the bone, and with a piece … From cooking.stackexchange.com
COOKING SIRLOIN STEAKS WITH ANOVA SOUS VIDE GAVE ME LEATHER …
Jun 13, 2017 Sirloin is a lean and tough cut. Often sous vide can be used to make tough cuts of meat more tender, but sirloin doesn't really have the collagen or connective tissue that will … From cooking.stackexchange.com
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