Appiattire
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Saltimbocca | ■■■■■■ |
Saltimbocca refers to an Italian dish traditionally prepared with veal and prosciutto rolled together . . . Read More | |
Paillard | ■■■■■ |
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More | |
Short Ribs | ■■■■■ |
Short Ribs refer to a popular cut of meat from beef cattle, a part of the beef rib beside the vertebrae. . . . Read More | |
Ficeler | ■■■■■ |
Ficeler is the French word which means "to tie up". In cooking, it means "to tie up in string", referring . . . Read More | |
Tips & Hints: Beef Cuts and How to Cook Them | ■■■■■ |
Tips & Hints: Beef Cuts and How to Cook Them: Tips &Hints: Beef Cuts and How to Cook Them : Beef Cuts . . . Read More | |
Aplatir | ■■■■■ |
Aplatir French term that means to beat and flatten a small piece of meat, a steak or a fish the purpose . . . Read More | |
Paillards | ■■■■■ |
Paillards refer to a thinly sliced piece of meat that has been pounded to tenderise it using a meat mallet . . . Read More | |
Battuto | ■■■■ |
Battuto is the Italian cooking term which refers to a base for soups, meats, sauces, and vegetables made . . . Read More | |
Al Mattone | ■■■■ |
Al Mattone refers to an Italian cooking technique by which an ingredient is cooked under a brick so that . . . Read More | |
Kusbasili / Kusbasili Pide | ■■■■ |
Kusbasili / Kusbasili Pide: Kusbasili Pide refers Turkish Pide with small cubes of meats of either beef . . . Read More |