|
Silverside (beef)
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. 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 ( epimysium) which has to be removed as it is too tough to eat. The primary muscle is the biceps femoris. Silverside is boned out from the top along with the topside and thick flank. In most parts of the U.S., this cut is known as outside or bottom round, or rump roast (which means something different in countries using the British beef cut scheme). Usage Silverside beef is a lean cut, and thus is often cooked via braising or other indirect heating methods in a pot roast recipe. It may also be thinly sliced for minute steak or beef olives, or butterflied to enhance tenderness. In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining, so much so tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silverside
{{disambiguation ...
Silverside may refer to: * Silverside (beef), a cut of beef * Silverside (fish), the Atheriniformes, an order of fish * Agnes Silverside (died 1557), one of the Colchester Martyrs * USS ''Silversides'', the name of 2 U.S. Navy submarines * Silverside, nickname of early Greyhound Lines buses * Silverside, Delaware, a place in the U.S. See also * *Silverback Gorillas are primarily herbivorous, terrestrial great apes that inhabit the tropical forests of equatorial Africa. The genus ''Gorilla'' is divided into two species: the eastern gorilla and the western gorilla, and either four or five subs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot Roast
Pot roast is a beef dish 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. 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; different terms and butchering styles are used in other parts of the world.) While the toughness of their fibers makes such cuts of meat unsuitable for oven roasting, slow cooking tenderizes them, while the beef imparts some of its flavor to the water. Browning the roast before adding liquid is an optional step to improve the flavor. Browning can occur at lower temperatures with a longer cooking time, but the result is less intense than a high temperature sear. Either technique can be used when making pot roast. The result is tender, succulent meat and a rich liquid that lends itself to making gravy. In the US, where it is also known as "Yankee pot roa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corned Beef
Corned beef, called salted beef in some Commonwealth countries, is a salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to , giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of ''Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Tinned corned beef, alongside salt pork and hardtack, was a standard ration for many militaries and navies from the 17th through the early 20th centuries, including World War I and World War II, during which fresh meat was rationed. Corned beef remains ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brining
Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. Meat Brining is a food processing technique in which meat is soaked in a salt water solution – a brine – similar to marination before cooking. The brine may be seasoned with spices and herbs. Duration varies from 30 minutes to several days depending on the cut's size, thickness, and desired effect. Dry brining Brining can als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt-cured Meat
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterflying
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way. Etymology "Butterfly" comes from the resemblance of the cut to the wings of a butterfly. Red meat In butchery, butterflying transforms a thick, compact piece of meat into a thinner, larger one. The meat is laid out on a cutting board and cut in half parallel to the board almost all the way to the other side, leaving a small "hinge", which is used to fold the meat out like a book. This technique is often used as an alternative to, or in conjunction with, pounding out the meat with a meat mallet to make it thinner. For leg of lamb, it is generally followed by boning. Common uses of this technique include creating thin cutlets from chicken breas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Olives
Beef olives are an English meat dish consisting of slices of beef rolled and tied round a stuffing and braised in stock. Veal is sometimes used instead of beef, but the latter has been more common since the 18th century. Similar dishes are familiar in cuisines of other countries including France, Italy, Germany, Poland and the Czech Republic. History and etymology The word "olives" in the name of the dish is a corruption of "aloes" or "allowes", from the Old French ''alou'', meaning lark.Ayto, p. 26 It was held that the small stuffed beef (or veal) rolls resembled little birds, particularly those whose heads had been cut off in being prepared for the table. In ''The Oxford Companion to Food'', Alan Davidson observes that although the standard French term for similar beef rolls is ''paupiettes'' they have an alternative name – ("larks without heads"). Likewise, an alternative English name is "veal birds".Davidson, p. 69 In English usage the term beef (or veal) olives dates ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cube Steak
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus ..., tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken-fried steak. Minute steak In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak, because it can be cooked quickly. Minute steak may also be distinguished by: * simply referring to the cut, which is not necessarily tenderized; * thinner than cube steak (hence does not need tenderizing); * cut from sirloin or round, while cube steak cut is from chuck or round. See ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables. Techniques Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a cer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rump Roast
A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as jerky. The rump cover or picanha, with its thick layer of accompanying fat, is highly esteemed in many South American countries, particularly Brazil and Argentina, but is rarely found elsewhere. Topside and silverside British cuts topside and silverside together are roughly equivalent to the America ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
