 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Home >> Do-It-Yourself >> Cooking Methods and Choice of Nuts
Cooking Methods and Choice of Nuts
o Beef: rib (fore), wing or prime rib,middle rib, fillet, sirloin, topside,aitchbone.
o Veal: shoulder (oyster), hest end ofneck, loin, fillet, breast, leg, topside(cushion).
o Lamb: shoulder, best end of neck(crown roast), saddle, loin, breast,leg (whole or divided into fillerand knuckle).
o Pork: shoulder (spare rib), hand andspring, blade, loin, fillet (tenderloin), leg (whole (A- dividedinto fillet and knuckle), fresh belly,spareribs. Also gammon joints andbacon collar and hock.
Pot-roasting and braising
o Beef: brisket, silverside, top ribs,sirloin, topside, aitchhone, chuck,flank, rump (thick flank), braisingsteak.
o Pork: shoulder (spare rib), loin, fillet(tenderloin). Also gammon jointsand bacon collar and hock.
o Veal: shoulder, best end of neck,middle neck cutlets, breast.
o Lamb: shoulder, middle neck cutlets,breast, loin, leg.
Stewing
oReef: neck (clod or sticking), blade,chuck, shin, flank, leg, skirt.
oVeal: neck, shoulder, scrag, breast,knuckle (osso huco), stewing veal orpie veal.
oLamb: middle neck, shoulder, breast,scrag end, chump chops
oPork: spare rib, fillet (tenderloin),loin.
Pan-frying
o Beef: fillet steak (tournedos), sirloinsteak (porterhouse), rump steak,T-bone steak, entrecote,chateaubriand, hamburgers.
o Veal: cutlets, loin chops, chumpchops, escalopes, fillet steaks.
o Lamb: cutlets, noisettes (bonedcutlets), loin chops, chump chops,leg steaks, fillet Pork: loin chops, spare rib chops,cubes or slices of filler (tenderloin).Also bacon rashers, gammon steaks,chops and rashers.
Grilling
o Reef: fillet steak (tournedos), sirloinsteak (porterhouse), rump steak, T-bone steak, hamburgers
oVeal: curlers, loin chops, chumpchops, fillet steaks.
oLamb: cutlets, noisettes (bonedcutlets), loin chops, chump chops,leg steaks, cubes of fillet.
oPork: loin chops, spare rib chops,cubes or slices of fillet (tenderloin).Also streaky and back bacon rashers,gammon rashers, steaks and chops.
Stir-frying
oBeef: strips or cubes of rump steakand other steaks.
oVeal: strips of escalope.
oLamb: strips or cubes of shoulderfillet, leg.
oPork: strips or cubes of fillet.