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A biscuit joiner or biscuit jointer (or sometimes plate joiner) is a woodworking tool used to join two pieces of wood together. A biscuit joiner uses a small circular saw blade to cut a crescent-shaped hole (called the mouth) in the opposite edges of two pieces of wood or wood composite panels .
The original tool supported cutter sizes from 4 mm to 10 mm with available tenon sizes from 4x20 mm up to 10x50 mm. This allowed joints in stock as thin as 10 millimetres (0.39 in). Later a bigger tool was introduced allowing tenon sizes up to 14x140 mm, opening many carpentry use cases for the tool family.
Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [ 3 ]
A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat. It is known as lomo in Spain, where it is most often prepared as a filete or cured as a caña de lomo. [3]
Meat on the bone or bone-in meat [1] is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted.The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone, [2] and to fish. [3]
Bacon may be cured in several ways, and may be smoked or unsmoked; unsmoked bacon is known as "green bacon". [6] Fried or grilled bacon rashers are included in the "traditional" full breakfast. Hot bacon sandwiches are a popular cafe dish throughout the United Kingdom and the Republic of Ireland, [25] and are anecdotally recommended as a ...
Kassler (German: ⓘ) or Kasseler in German cuisine is a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used.
In the United Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as gammon. Gammons were traditionally cured before being cut from a side of pork along with bacon. When cooked, gammon is ham.