|
|
|
 |
How to Butterfly Pork or Beef |
|
Print this Recipe
Various recipes in this book call for butterflied pork and beef. Here’s how to do it.
* To obtain broad, thick (1 inch) sheets from pork or beef loin or tenderloin, place the meat on a cutting board so one end is facing you. Holding a long, slender, sharp knife parallel to the cutting board, cut the loin or tenderloin horizontally in half, starting on one long side (at the right if you are righthanded and at the left if you’re lefthanded) and cutting almost all the way through to the opposite side, stopping about 1 inch from the edge. Open the piece of meat as you would a book, then place it between two sheets of plastic wrap and pound it gently with the side of a heavy cleaver or with a rolling pin to make a rectangle uniformly about 1 inch thick.
* To obtain broad, thin (1/4 inch thick) sheets of loin or tenderloin (for dishes like pamplona and poc chuc), first cut the tenderloin crosswise in half, then place each half on a cutting board so one end is facing you. Holding a long, slender, sharp knife parallel to the cutting board, cut each tenderloin half horizontally in half, starting on one long side (at the right if you are righthanded and at the left if you’re lefthanded) and cutting almost all the way through to the opposite side, stopping about 1/2 inch from the edge. Open out the piece of meat as you would a book, then place it between two sheets of plastic wrap and pound it gently with the side of a heavy cleaver or with a rolling pin to make a rectangle uniformly about 1/4 inch thick.
* To butterfly a boneless pork chop or vertical slice of pork loin, cut it almost in half through one side, stopping about 1/4 inch from the edge. Open the chop as you would a book, then place it between two sheets of plastic wrap and pound it gently with the side of a heavy cleaver or with a rolling pin to achieve a uniform thickness of 1/4 inches.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Grilling Indoors
The Birth of the Kettle
Pit Cooking
What to look for in a Grill
Types of Charcoal
Cooking with Wood
Cleaning and Oiling the Grill
When to cover the Grill
When to use a Drip Pan
Making crosshatch grill marks
The Ten Commandments of Perfect Grilling
How to grill with out a grate
Barbecue Countdown
The Afghan Grill
The Vietnamese Grill
Stalking the Elusive Grilled Snail
The Tale of Three Barbecues: The Thai Grill
How to make ricw powder
How to rinse and dry Cilantro
Mesclun Mix
How to prepare fresh coconut
How to toast seeds, nuts, and breadcrumbs
Grilled Rujak
How to rinse salad greens
Larding the Beef
How to grill a perfect steak
In pursuit of the best Tuscan Steak
Butterflying a Flank Steak
Matambre: A hunger-killer from South America
On trimming fat from meat
Hawkers' Center
The Argentinian Grill
How to Butterfly Short Ribs for Korean-Style Grilling
Pork the Italian Way
How to Butterfly Pork or Beef
Jerk: The Jamaican Barbecue
A Traditional Barbacoa
The Moroccan Grill
How to Unskewer Shish Kebabs
A Special Word About Ground Meat, Burgers, and Sausages
Cooking Hamburgers
From Hamburg to Hoboken: A Brief History of the Hambuger
Grinding It Out
How to Stuff Sausages Like a Pro
Of Koftas, Lyulas, and Seekh
The Turkish Grill
Sumac
Aleppo Pepper
How to Grill the Perfect Whole Chiken
A Marinating Tip
How to Spatchcock a Chicken or Game Hen
How to Grill Perfect Chicken Halves and Quarters
How to Cut Up a Chicken
Uruguay's Mercado Del Puerto
How to Grill Perfect Chicken
Bombay Tikka "Taco"
The Splendid Resaurant Karim
To Render Chicken Fat
Grating Citrus Peel
How to Make Scallion Brushes
The Macanese Grill
How to Grill the Perfect Whole Fish
How to Dry Fennel Stalks
How to Grill a Whole Grilled Fish
A New French Paradox
The Most Famous Fish House in Indonesia
A Few Shark and Bake Tips
How to Grill the Perfect Fish
How to Skin and Bone Fish Fillets
Whole Fish, Tikin Xik Style
How to Grill Perfect Fish Fillets
Sturgen
When You’re Feeling Less Than Brave
How to Peel and Devein Shrimp
The Brazilian Grill
How to Grill Perfect Vegetables Every Time
Grate Expectations: Some Tips on Grilling Vegetables
The Japanese Grill
Black Gold
Raclette
The Indian Grill
Basmati Rice Five Ways
A Day with Najmieh Batmanglij: The Persian Grill
Stuck on Sate: The Indonesian Grill
The Four Styles of American Barbecue
Barbecue Alley: The Mexican Grill
A Griller's Guide to the World's Chiles
Cooking With a Blowtorch
Barbecue from the Land of Morning Calm:
Approximate Times for Rotisserie Cooking
Beef Grilling Chart *
Pork Grilling Chart
Lamb Grilling Chart
Ground Meats Grilling Chart
Poultry Grilling Chart*
Fish Grilling Chart*
Shellfish Grilling Chart*
Vegetable Grilling Chart*
Vegetable Grilling Chart*
|
|
|
