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Accordion Cut
An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece. This technique is often used in conjunction with pounding with a meat mallet, to further thin and even out the cut. A similar technique is also seen in accordion potatoes (also known as Hasselback potatoes) where the potatoes are sliced across the surface to create a larger surface area. See also * 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 involv ... External links How to Cut Korean Ribs Cutting techniques (cooking) {{cooking-stub ... [...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] |
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] |
Hasselback Potatoes
Hasselback potatoes or Potato à la Hasselbacken (Swedish: ''Hasselbackspotatis'') are a type of baked potato that is cut about halfway through into thin, fan-like slices. They can be served as a main course, side dish, or canapé. Various toppings can be added, such as caraway seeds, paprika, and bread crumbs. Origins Hasselback potatoes may have been created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant on Djurgården Djurgården ( or ) or, more officially, ''Kungliga Djurgården'' (), is an island in central Stockholm, Sweden. Djurgården is home to historical buildings and monuments, museums, galleries, the amusement park Gröna Lund, the open-air museum ..., Stockholm. However, there is a recipe for "Oven Fried Potatoes (Hasselback Potatoes )" in the 1929 "Prinsessornas kokbok"(The cookbook of Princesses) by Jenny Åkerström, leading to some question as to whether the recipe does in fact originate at the restaurant. References Potato dish ... [...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] |
