Ad
related to: meat pounder to flatten cutlets with cream of tartar and water
Search results
Results From The WOW.Com Content Network
Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. [2] It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. [3] It is also used to "pound out" dishes such as chicken-fried steak, palomilla, and schnitzel, to make them wider and thinner.
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. [1] 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.
Slice horizontally through the meat, parallel to the cutting board. Stop about one inch before cutting through the other side of the roast. Separate the flaps of meat the way you would open a book.
Tiess agrees, adding that before the 1906 Meat Inspection Act—a U.S. law that ensures meat and meat products are slaughtered and processed under regulated and sanitary conditions—rinsing meat ...
Lacking butter and chicken, Stojanović decided to make a cutlet from veal and kaymak, a creamy dairy product similar to clotted cream. [1] [2] [3] He finished by pouring tartar sauce over it and garnishing it with a lemon slice. [4] He later discovered that the guest was Tito's sister-in-law Tamara Broz, who was pleased with the result.
Meanwhile, make the polenta: Combine 1 1⁄2 cups water, the milk, salt and pepper in a 2-quart saucepan and bring to a soft boil over medium-high heat. Stir in the polenta and reduce the heat to low.
Cream of tartar is used as a type of acid salt that is crucial in baking powder. [18] Upon dissolving in batter or dough, the tartaric acid that is released reacts with baking soda to form carbon dioxide that is used for leavening. Since cream of tartar is fast-acting, it releases over 70 percent of carbon dioxide gas during mixing.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.