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Steak haché: Difference between revisions
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Steak haché - serrated side on the left, smooth side on the right]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|Steak haché - serrated side on the left, smooth side on the right]] | ||
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Most [[steak]] haché contains 15%-30% [[fat]], which makes them more fatty than conventional pieces of [[beef]]. | Most [[steak]] haché contains 15%-30% [[fat]], which makes them more fatty than conventional pieces of [[beef]]. | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
[[Category:Sous vide recipes]] | [[Category:Sous vide recipes]] | ||
[[Category:Molecular gastronomy recipes]] | [[Category:Molecular gastronomy recipes]] | ||