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Swiss steak: Difference between revisions
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|title=Swiss steak: Wiki facts on this cookery method | |||
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|description=Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising in a cooking pot, either on a.. | |||
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[[Image:Meat tenderiser.jpg|thumb|300px|right|A meat mallet used to tenderise meat]] | [[Image:Meat tenderiser.jpg|thumb|300px|right|A meat mallet used to tenderise meat]] | ||
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The process of '''swissing''' [[:Category:Meat recipes|meat]] is done to enable tougher and cheaper pieces of meat to be tenderized. [[Cube steak]] is the usual meat used in producing Swiss steak by most home cooks. [[Cube steak]] has had the connective fibres that make the meat tough physically broken by the butcher and the braising process further breaks down the connective tissue in the meat. Swiss steak should be tender enough to be eaten without a knife. | The process of '''swissing''' [[:Category:Meat recipes|meat]] is done to enable tougher and cheaper pieces of meat to be tenderized. [[Cube steak]] is the usual meat used in producing Swiss steak by most home cooks. [[Cube steak]] has had the connective fibres that make the meat tough physically broken by the butcher and the braising process further breaks down the connective tissue in the meat. Swiss steak should be tender enough to be eaten without a knife. | ||
==See also== | ==See also== | ||
* [[Jaccard meat tenderiser]] | |||
* [[How to butterfly a chicken breast]] - ''same theory for any meat'' | * [[How to butterfly a chicken breast]] - ''same theory for any meat'' | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||