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Swiss steak: Difference between revisions
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[[Image:Meat tenderiser.jpg|thumb|300px|right|The meat mallet is a thing of the past, nowadays use one of the multi-bladed tenderisers below for far superior results.]] | [[Image:Meat tenderiser.jpg|thumb|300px|right|The meat mallet is a thing of the past, nowadays use one of the multi-bladed tenderisers below for far superior results.]] | ||
ITenderizer 56. Professional grade 56 blade meat tenderiser Tool.jpg | ITenderizer 56. Professional grade 56 blade meat tenderiser Tool.jpg | ||
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The name does not refer to Switzerland, but instead to the process of '''"swissing"''', which refers to fabric or other materials being pounded or run through rollers in order to soften it. Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce so called "cube steak". The meat is typically coated with flour and other seasonings and served with a thick gravy. | The name does not refer to Switzerland, but instead to the process of '''"swissing"''', which refers to fabric or other materials being pounded or run through rollers in order to soften it. Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce so called "cube steak". The meat is typically coated with flour and other seasonings and served with a thick gravy. | ||
<gallery widths=250px perrow=5> | |||
Image:ITenderizer 56. Professional grade 56 blade meat tenderiser Tool.jpg|[[ITenderizer 56. Professional grade 56 blade meat tenderiser Tool]] | |||
Image:Jaccard meat tenderiser.jpg|[[Jaccard meat tenderiser]] | |||
</gallery> | |||
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== | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
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