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- meat - Pork: sirloin vs tenderloin. Which one is most tender . . .
What is the difference between pork sirloin and port tenderloin? I usually buy center cut pork chops and may buy one due to the sale price this week
- Cooking sirloin steaks with Anova sous vide gave me leather tough . . .
I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device The other day I saw nice thick sirloin steaks in the supermarket which I then coo
- NY Steak vs NY Strip Steak - Seasoned Advice
A New York strip is cut from the sirloin primal, specifically the 'top loin' If one looks at a typical T-bone (or Porterhouse) steak the 'larger side' of the steak (to one-side of the bone) becomes a strip steak once cut from the bone
- How to cook a pork sirloin roast? - Seasoned Advice
0 I cooked a 4 5 pound pork sirloin pork roast at 400 degrees Fahrenheit for an hour, then turned the temperature down to 375 degrees Fahrenheit for two more hours Came out amazing!
- cut of meat - What is the difference between a New York Strip and a . . .
Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak
- Freshly Ground Beef vs. Store Bought - Seasoned Advice
I've noticed the trend in the upper-end sirloin-style burgers seems to be a more course grind to the meat Apparently, better imparting of flavor idea is catching on
- What cuts are stir fry beef and stewing beef?
Stir Fry meat is cut from the more tender cuts of beef (tri-tip, sirloin, rib-eye) and don't require much time cooking to be 'ready to eat' Stew Beef is from less tender cuts (the Chuck or Eye of Round) which will become tender after a 'significant' time braising (cooking in liquid)
- Is there a difference between Kansas City strip and New York strip?
The Kansas City Strip and the New York Strip refer to the same cut of meat Apparently restaurants in New York City in the 1930's decided they couldn't sell a fancy steak named after Kansas City (where the stockyards and slaughterhouses were located) So, they just started calling it a New York Strip If you want a steak renamed by a egotistical chef, order the New York Strip If you want a
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