1 hr confidence:
5 hrs confidence: peer agreement (net): +3 chop
Explanation: Chop ( FRF. carbonnade from Lat. carbo - coal) - a piece of pork meat (usually beef ), fried or baked. Allowed a layer of fat is not thicker than 5 mm. In modern meat processing is prepared by cooking with steam in the chambers, followed by baking. Cheaper grades of meat chop but also contain soy protein, as well as to increase the weight of it pumped into ordinary water. Carbonate, obtained by modern meat processing refers to a subgroup of meat delicacies . In the kitchen there is a Belgian dish "chop in Flemish" (as it is called in Wallonia and in the rest of Europe, themselves Flemings call it simply "black diamond"). It represents the pieces of pork tenderloin, cooked in beer sauce.
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Chop (Fr. carbonnadeFrom Lat. carbo - Coal). So we call pork cooked in a special way for a relatively long shelf life. The name comes from the fact that the last quenching steam or dry with warm air that is required for cooking chops, could be made only by means of coal, on a quiet coal heat. Another prerequisite for making chop is the presence of pressure cooker type of meat. Therefore, the carbonate can be prepared either from a pork tenderloin or veal, or pork meat. In all cases, pre-trimmed meat from the films, but the layer of fat necessarily preserved. It then creates a dense breading flour, sometimes covering a rare cloth with flour or coating emulsion, within which there is salt, spices (pepper), nitrate, and food coloring. For better provarivaniya chop attached form a narrow elongated cylinder or bar, corresponding to the size and the cross section of natural sirloin, chop, if cooked in other parts of the carcass (in such cases to trade chops called "neck"). (Culinary dictionary VV Pokhlebkin, 2002) Chop The word, derived from the French carbon - Coal. Deli meat product. Pork tenderloin, cooked for a relatively long shelf life. Brewed by steam or dry with warm air, which in the past was achieved by a smooth carbon heat - hence the name. If chop is prepared from other parts of the carcass, it is called the cervix. Also called and meat dish of beef stewed in beer. Chop on Flemish Beef. 1 kg sirloin cut across the grain about 10 pieces, slightly beat off and fry in oil on both sides. 2 - 3 onions cut into circles 1 - 2 carrots and 1 celery or parsley, finely shred and fry in the same oil where zharilos meat. Placed in the pan the meat, vegetables on top of it and pour back beer (0,5 l) so that it covered the meat, then add the thyme, bay leaf, salt and stew on low heat (approx. 40 min.). As the evaporation of his beer slowly added. (Culinary dictionary. Zdanovich LI 2001)
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