Text 31935, 28 rader
Skriven 2009-12-08 07:19:10 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Flank steak
===================
JW> I see flank and skirt steaks called for frequently in American
JW> recipes but hardly ever see them in Canadian meat markets, which
JW> makes me wonder what we call them or how they get used here. Perhaps
JW> we export those cuts?

Skirt steaks are the diaphragm muscle of the beefer.  If you're not
finding them in your local markets, they're just being sent somewhere
else.

Flank steaks look like smaller versions of the brisket.  They were
originally the cut used for London broil, before chuck shoulder steaks
started being marketed that way.  A sort of oval-shaped flat muscle
with a long grain, tough unless cut very thin on a bias against the
grain, when they become deliciously tender.  Maybe that's being called
something else near you - can you think of any cuts that sound like
the description?
 

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 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)