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Cooking sirloin steaks with Anova sous vide gave me leather tough . . . Sirloin is a lean and tough cut Often sous vide can be used to make tough cuts of meat more tender, but sirloin doesn't really have the collagen or connective tissue that will break down like, say, a short rib If you like the tenderness of a tenderloin, you will never match it with a sirloin
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
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!
Does the beef cut matter when making stroganoff? Beef cut does matter Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer cooking time In a pressure cooker this isn't that long, 1 hour is what I've seen for instant pot recipes using working cuts Also what matters is fat content Whatever you put in the instant pot is going to come
Fat contents from different types of ground beef when drained At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc They each have different fat percentages Anything from 70 30 (30% fat content)
beef - Advice on meat cuts for German rouladen - Seasoned Advice I've been trying to figure out the best cut of beef to use for a German rouladen recipe From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?
What is the difference between French and British cuts of beef? 15 What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently Certainly the cuts don't seem the same For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak? Here is a picture of British beef cuts
How long at what temp do I cook stuffed pork sirloin roast? I have a supermarket, stuffed pork sirloin roast I want to make it today It wieghs 2 80# How long and at what temp do I cook it, and should it be covered or uncovered? I've never made one of