Hot answers tagged beef
6
The simplest way to see the difference is to compare the cut diagrams:
British
French
Images courtesy of Wikipedia
The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.
3
I hate mushrooms too. The only time I ever made wellington, I simply put a mixture of onions and bacon and cheese in place of the mushroom layer. I first sprinkled parmesan cheese. Then I put a layer of finely chopped sauteed onions and then crumpled cooked bacon. It was fantastic and everyone there said it was the 'best thing they ever ate'. I realize this ...
2
Arm roast is part of the chuck, and so is a cut suited for low and slow techniques that create tenderness by converting collagen into gelatin such as:
Braising
Slow barbecue
Slow roasting
Some folks also find that it makes very good ground beef or hamburger which of course mechanically disrupts the connective tissue.
Since braising is one of the best ...
1
Actually, go the other way around. Go with less to no marinades at all.
Wine and other acidic marinades actually make the meat tougher (the acid makes the proteins curl tighter and squeeze juice out). This effect is far greater than the old-school thinking of acid will slowly cook the meat. (from Jack Bishop and his crew at America's Test Kitchen and ...
1
A filet is any boneless cut of meat (it's a generic term); usually one of higher quality. You could have a filet, for instance, off the strip loin (a manhattan filet). Typically, however, when someone says "filet", they're referring to the "filet mignon" (literally "small boneless cut of meat"), which is a cut from the front end of a beef tenderloin, a ...
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