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Pork Steak
A pork steak, also called pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat. Because of this, pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking. Pork steaks are considered a cheaper cut of meat, and they are often found on sale. Bibliography * Robert F. Moss, "The Unexpurgated History of Pork Steaks"June 28, 2020 See also * List of pork dishes * List of steak dishes This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmer
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil. Methods and equipments Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some but not all considering that a simmer is as low as . Some modern gas ranges have a simmering burner, which may be a rear burner, supporting a steady low hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with US cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures with long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuts Of Pork
File:British Pork Cuts.svg, 400px, British cuts of pork poly 187 219 187 194 173 196 Trotters poly 372 226 373 207 361 204 359 216 Trotters poly 171 141 166 104 287 117 294 152 Belly poly 167 102 178 27 315 23 274 102 Loin poly 361 201 371 181 394 177 373 201 Hock poly 174 191 163 182 174 173 178 184 Hock poly 387 172 372 156 371 149 387 137 407 85 368 61 370 43 328 27 315 38 302 137 343 172 Leg / Ham desc none The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg.Cattleman's Beef Board & National Cattlemen's Beef AssociationUniform Retail Meat Identity Standards. Retrieved 11 July 2007. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steak Dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak. Beef Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). * – some asado dishes use beef steak * * Bistecca alla fiorentina * * * * * * * * * * – term originally referred to the cut of beef used in the dish which is known as skirt steak. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pork Dishes
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig ('' Sus domesticus''). It is one of the most commonly consumed meats worldwide,Raloff, JanetFood for Thought: Global Food Trends Science News Online. May 31, 2003. with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. The consumption of pork is prohibited in Judaism, Islam, and some Christian denominations such as Seventh-day Adventism. In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. Pork dishes A * * * * B * * (can also be made with beef or lamb) * * * * * * * C * * * * * * * * * * * * * * * * * * * * * * * File:Carne de porco � ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cut Of Meat
A primal cut or cut of meat is a piece of meat initially separated from the dressed weight, carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. For example, rump steak in British and Commonwealth English is commonly called ''sirloin'' in American English. British ''sirloin'' is called ''porterhouse'' by Americans. Another notable example is fatback, which in Europe is an important cut of pork, primal cut of pork, but in North America is regarded as trimmings to be used in sausage or rendered into lard. The primal cuts may be sold complete or cut further. The distinct term ''prime cut'' is sometimes used to describe cuts considered to be of better quality; for example in the US Depar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Sauce
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. Ingredients vary depending on area, but most include vinegar or tomato paste (or a combination) as a base, as well as a combination of onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. History Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century. References to the sauce start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century. Early homemade barbecue sauces were made with vinegar, salt, and pepper. Sugar, ketchup, and Worcestershire sauce start ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stewed
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction or with flour, either by co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from Bison#Livestock, bison, Buffalo meat, buffalo, Camel#Meat, camel, Goat meat, goat, Horse meat, horse, Kangaroo meat, kangaroo, Lamb and mutton, sheep, Common ostrich#Economic use, ostrich, Pork, pigs, Turkey as food, turkey, and Venison, deer, as well as various types of Fish as food, fish, especially Salmon as food, salmon and large fish such as swordfish, Shark meat, shark, and marlin. Some cured meat, such as Gammon (meat), gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak. Grilled Agaricus bisporus, portobello mushroom may be called mushroom steak, and si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beefsteak
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibres. In common restaurant service a single serving has a raw mass ranging from . Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderised (''cf.'' cube steak). Regional variations Australia In Australia, beef steak is referred to as just "steak" and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. It is sold cooked as a meal in almost every pub, bistro, or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. Most venues usually have three to seven different cuts of steak on their menu and serve it from blue to well-done according to preference. A steak is normally accompanied by a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collagen
Collagen () is the main structural protein in the extracellular matrix of the connective tissues of many animals. It is the most abundant protein in mammals, making up 25% to 35% of protein content. Amino acids are bound together to form a triple helix of elongated fibril known as a collagen helix. It is mostly found in cartilage, bones, tendons, ligaments, and skin. Vitamin C is vital for collagen synthesis. Depending on the degree of biomineralization, mineralization, collagen tissues may be rigid (bone) or compliant (tendon) or have a gradient from rigid to compliant (cartilage). Collagen is also abundant in corneas, blood vessels, the Gut (anatomy), gut, intervertebral discs, and the dentin in teeth. In muscle tissue, it serves as a major component of the endomysium. Collagen constitutes 1% to 2% of muscle tissue and 6% by weight of skeletal muscle. The fibroblast is the most common cell creating collagen in animals. Gelatin, which is used in food and industry, is collagen t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
