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Loin Chop
Loin chops can refer to either a commercial cut of pork, or lamb. Pork Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops. They look like a T-bone steak from a cow, and they contain two muscles, the loin and tenderloin. Since they cook so differently, cooking them by very fast methods is not recommended. Lamb Unlike pork loin chops, lamb loin chops contain almost one muscle. They are bigger than rib chop A rib chop comes from the rib section of an animal, usually the term is used for pork and lamb. Rib chops are considered the ribeye of pork and lamb. Pork Rib chops from a pig are cut from the loin, or the back of the pig. A rib chop has a th ...s, and the biggest lamb chop that does not have bands of connective tissue separating the meat. They do very well with hot, fast, dry methods of cooking, such as grilling or broiling. References [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilled Lamb Loin Chops-01
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rib Chop
A rib chop comes from the rib section of an animal, usually the term is used for pork and lamb. Rib chops are considered the ribeye of pork and lamb. Pork Rib chops from a pig are cut from the loin, or the back of the pig. A rib chop has a thin layer of fat around the outside. Since it is center cut, it contains little connective tissue, which makes it good for fast, dry heat methods, such as grilling and panbroiling. Unlike the loin chop, a rib chop is almost one muscle, which makes it cook more evenly. Lamb Like on a pig, rib chops from a lamb that has a layer of fat, two actually. If the whole primal cut is left intact, it becomes a rack of lamb. Again, they have little connective tissue, so they are usually roasted as a rack, or grilled one by one. References {{reflist See also *Meat chop A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common ki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
