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14 October, 2017

Glazed Bacon

Posted in : Recipes on by : Beckie
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3 lb. Canadian bacon 1/2 cup brown sugar, packed 1 tablespoon flour 1/2 teaspoon dry mustard 1/8 teaspoon ground cloves 2 tablespoons water Watercress Place Canadian bacon in shallow baking pan. Bake, uncovered, in 350 degree oven for 1 hour. Meanwhile, blend together brown sugar, flour, mustard and cloves; add water and mix well. Brush
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24 March, 2016

Bundnerfleisch

Posted in : Cooking Terms on by : Beckie
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Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as
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9 August, 2015

Elk

Posted in : Cooking Terms on by : Beckie
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An elk is a large gregarious deer of North America, also called a red deer. As such, their meat is known as venison. Venison has a unique taste and texture. When cooking elk meat, it’s important not to overcook it, or it will get tough. Similarly, it should be fried and grilled quickly so that
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13 May, 2015

Beef Tenderloin

Posted in : Cooking Terms on by : Beckie
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A beef tenderloin, known as an eye fillet in New Zealand and Australia, fillet in South Africa and the UK, filet in France and Germany, is cut from the loin of beef. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called
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29 March, 2015

Chorizo Sausage

Posted in : Cooking Terms on by : Beckie
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Chorizo is a name given to a variety of sausages, both fresh and cured, from Spain and Latin America. Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Although there are many regional varieties, most chorizo can usually be placed into one of two categories, Spanish or Mexican. Spanish chorizo
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8 March, 2015

Pork Tenderloins

Posted in : Cooking Terms on by : Beckie
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The pork tenderloin also in some countries called Pork Fillet, is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade. As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral
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22 February, 2015

Pancetta

Posted in : Cooking Terms on by : Beckie
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Pancetta is often called Italian bacon. Unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper and fennel. It’s then dried for a few months. Outside of Italy, pancetta most often comes rolled (rotolata) so that the fat and muscle spiral
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30 January, 2015

Spareribs

Posted in : Cooking Terms on by : Beckie
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Spare ribs (also side ribs or spareribs) are a variety of pork ribs or beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone,
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22 January, 2015

Ground Beef

Posted in : Cooking Terms on by : Beckie
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Ground beef is popular as a relatively cheap and quick-cooking form of beef. Some of its most well known uses are in hamburgers, sausages or cottage pie in Britain. It is an important ingredient in meatloaf, sloppy joes, taco, and Midwestern cuisine. Italians use it to make meat sauces, for example, lasagna and spaghetti bolognese.
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