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Añojo Culón | ■■■■■ |
Añojo Culón (large rump mature) refers to a type of beef from Asturias , Spain, from animals aging . . . Read More | |
Lomo | ■■■■ |
Lomo (Spanish) is a filipino term for beef loin In the food context, "lomo" typically refers to a cut . . . Read More | |
Aiguillette | ■■■■ |
Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . Read More | |
Ternera Culón | ■■■■ |
Ternera Culón (large rumped calf) refers to a type of beef from Asturias , Spain, from animals younger . . . Read More | |
Añojo | ■■■■ |
Añojo (Mature) refers to a type of beef from Asturias , Spain, from animals aging between 12 and 18 . . . Read More | |
Lombata | ■■■■ |
Lombata is the Italian term for loin, loin of beef, veal or lamb. It also refers to sirloin steak. It . . . Read More | |
Gigot | ■■■ |
Gigot is French for "leg of lamb or mutton" used for culinary purposes, mostly for stewing and roasting, . . . Read More | |
Lievre / Lièvre | ■■■ |
Lievre / Lièvre: Lievre is the French word for "Hare ". The most tender Hare (Lievre) are those which . . . Read More | |
Jus lie | ■■■ |
Jus lie is a French cooking term for a thickened gravy "Jus" or "jus lie" is a term used in French cuisine . . . Read More | |
Curried beef pastries | ■■■ |
Curried beef pastries refers to a dim sum made of flaky pastry, resembling French puff pastry, wrapped . . . Read More |