London broil is a cut of beef suited for a technique of cooking beef that converts a tougher cut of beef into more tender slices of cooked steak. The actual cut of beef can be Top Round Steak, Chuck Shoulder Steak, Flank Steak, Sirloin Tip, etc. American food writer James Beard preferred using flank steak…
Paillards are boneless cuts of meat that are pounded flat, then cooked quickly. To make your own, start with a boneless cut of meat. If it is 2 to 3 cm thick (about an inch) or more, consider cutting that in half first. Use the smooth end of a meat mallet to pound with (not…
Persillade is a mixture of minced parsley and garlic. Used in French cooking, it is often employed to form a crust on meat. Occasionally, some chefs will also add fresh white breadcrumbs. Cooking Tips You press the persillade into the surfaces of the meat (which are often coated first with Dijon, so that the Persillade…
A steamed pudding is a mixture that is put into a heat-proof bowl, and cooked by steaming. It can be “savoury” (with meat in them) or sweet, for dessert. The steam regulates the heat at which the pudding cooks. The English food writer, Delia Smith, is a big fan of steamed puddings. “A steamed pudding…
Thread Stage © Randal Oulton Thread Stage is a cooking term meaning that a sugar syrup being heated has reached 106 – 112 C (223 – 234 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar…
