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Bistec De Palomilla
Bistec de palomilla (meaning "butterflying, butterflied beefsteak") is a Cuban cuisine, Cuban dish consisting of beef round steak, round or Cube steak, cubed steak marinated in garlic, lime juice, salt and black pepper, pepper then pan-Frying, fried. It is usually served with Black turtle bean, black beans and yellow rice, yellow or white rice. In Spanish (language), Spanish, ''palomillo'' means moth or butterfly, referring to the way that it is split in thickness to make two thin steaks of equal size. Because it is a tougher (but inexpensive) cut of meat, this makes it easier to chew, and more susceptible to being tenderized with a meat mallet, which is an essential part of the dish's preparation. References External links Bistec de Palomilla Recipe on Food.com Caribbean cuisine Cuban cuisine Latin American cuisine Beef dishes {{Cuba-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bistec De Palomilla
Bistec de palomilla (meaning "butterflying, butterflied beefsteak") is a Cuban cuisine, Cuban dish consisting of beef round steak, round or Cube steak, cubed steak marinated in garlic, lime juice, salt and black pepper, pepper then pan-Frying, fried. It is usually served with Black turtle bean, black beans and yellow rice, yellow or white rice. In Spanish (language), Spanish, ''palomillo'' means moth or butterfly, referring to the way that it is split in thickness to make two thin steaks of equal size. Because it is a tougher (but inexpensive) cut of meat, this makes it easier to chew, and more susceptible to being tenderized with a meat mallet, which is an essential part of the dish's preparation. References External links Bistec de Palomilla Recipe on Food.com Caribbean cuisine Cuban cuisine Latin American cuisine Beef dishes {{Cuba-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yellow Rice
Yellow rice is a traditional yellow-colored rice dish in Spanish, Iranian, West Asian, Moroccan, Ecuadorian, Peruvian, Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian cuisines. It is made using white rice made yellow with annatto, saffron or turmeric, ingredients used to give the rice its yellow color. South African yellow rice, with its origins in Cape Malay cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. In Sri Lanka, it is known as ''kaha buth'' and draws from both Indonesian and Sri Lankan influences. In Indonesia it is known as ''nasi kuning''. In the Philippines it is known as ''kuning''. See also * Golden rice – A genetically modified variety of ''Oryza sativa'' rice that is golden-colored * List of rice dishes This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monoc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Mallet
A meat tenderizer, or meat pounder is a hand-powered tool used to tenderize slabs of meat in the preparation for cooking. Although a meat tenderizer can be made out of virtually any object, there are three types manufactured specifically for tenderizing meat. * The first, most common, is a tool that resembles a hammer or mallet made of metal or wood with a short handle and dual heads. One face of the tool is usually flat while the other has rows of pyramid-shaped tenderizers. * The second form resembles a potato masher with a short handle and a large metal face that is either smooth or adorned with the same pyramid-shaped tenderizers as found in the first form. * The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle. Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digestion, digest. It is useful when preparing particularly tough cuts of s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tenderize
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as ''tenderizing'' or ''tenderization''. Influencing factors Tenderness is perhaps the most important of all factors impacting meat eating quality, with others being flavor, juiciness, and succulence. Tenderness is a quality complex to obtain and gauge, and it depends on a number of factors. On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. In order to obtain a tender meat, there is a complex interplay between the animal's pasture, age, speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterfly
Butterflies are insects in the macrolepidopteran clade Rhopalocera from the Order (biology), order Lepidoptera, which also includes moths. Adult butterflies have large, often brightly coloured wings, and conspicuous, fluttering flight. The group comprises the large superfamily (zoology), superfamily Papilionoidea, which contains at least one former group, the skippers (formerly the superfamily "Hesperioidea"), and the most recent analyses suggest it also contains the moth-butterflies (formerly the superfamily "Hedyloidea"). Butterfly fossils date to the Paleocene, about 56 million years ago. Butterflies have a four-stage life cycle, as like most insects they undergo Holometabolism, complete metamorphosis. Winged adults lay eggs on the food plant on which their larvae, known as caterpillars, will feed. The caterpillars grow, sometimes very rapidly, and when fully developed, pupate in a chrysalis. When metamorphosis is complete, the pupal skin splits, the adult insect climbs o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moth
Moths are a paraphyletic group of insects that includes all members of the order Lepidoptera that are not butterflies, with moths making up the vast majority of the order. There are thought to be approximately 160,000 species of moth, many of which have yet to be described. Most species of moth are nocturnal, but there are also crepuscular and diurnal species. Differences between butterflies and moths While the butterflies form a monophyletic group, the moths, comprising the rest of the Lepidoptera, do not. Many attempts have been made to group the superfamilies of the Lepidoptera into natural groups, most of which fail because one of the two groups is not monophyletic: Microlepidoptera and Macrolepidoptera, Heterocera and Rhopalocera, Jugatae and Frenatae, Monotrysia and Ditrysia.Scoble, MJ 1995. The Lepidoptera: Form, function and diversity. Oxford, UK: Oxford University Press; 404 p. Although the rules for distinguishing moths from butterflies are not well establishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish (language)
Spanish ( or , Castilian) is a Romance language of the Indo-European language family that evolved from colloquial Latin spoken on the Iberian peninsula. Today, it is a global language with more than 500 million native speakers, mainly in the Americas and Spain. Spanish is the official language of 20 countries. It is the world's second-most spoken native language after Mandarin Chinese; the world's fourth-most spoken language overall after English, Mandarin Chinese, and Hindustani (Hindi-Urdu); and the world's most widely spoken Romance language. The largest population of native speakers is in Mexico. Spanish is part of the Ibero-Romance group of languages, which evolved from several dialects of Vulgar Latin in Iberia after the collapse of the Western Roman Empire in the 5th century. The oldest Latin texts with traces of Spanish come from mid-northern Iberia in the 9th century, and the first systematic written use of the language happened in Toledo, a prominent city of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Rice
White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling (hulling), the rice is polished, resulting in a seed with a bright, white, shiny appearance. The milling and polishing processes both remove nutrients. An unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Turtle Bean
The black turtle bean is a small, shiny variety of the common bean ('' Phaseolus vulgaris'') especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas, but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as ''karuppu kaaramani'' and in Maharashtrian cuisine, where it is known as ''Kala Ghevada''. It is widely used in Uttrakhand India also known as “Bhatt “ . It is rich source of iron and protein.The black turtle bean is often simply called the black bean (''frijoles negros'', ''zaragoza, judía negra, poroto negro, caraota negra,'' or ''habichuela negra'' in Spanish; and ''feijão preto'' in Portuguese), although this terminology can cause confusion with at least three other types of black beans. The black turtle bean is the only type of turtle bean. It is called ''turtle'' because ... [...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 breasts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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