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- #REDIRECT[[Zürcher Geschnetzeltes (Zürich cut meat)]]55 bytes (8 words) - 11:07, 22 April 2009
- 25 bytes (4 words) - 15:13, 17 August 2014
- |title=How do you cut the curds - an explanation of this cheesemaking method ...ou have a chess-board pattern. Then make equal sized cuts at 45 degrees to cut the long square blocks into cubes.1 KB (197 words) - 17:54, 17 December 2012
File:Cut pepper-skinned.jpg |title=Quality picture of Cut pepper-skinned.jpg |keywords=Cut pepper-skinned.jpg(850 × 567 (188 KB)) - 15:05, 8 February 2010File:Chicken butterfly cut side.jpg |title=Quality picture of Chicken butterfly cut side.jpg |keywords=Chicken butterfly cut side.jpg(750 × 543 (91 KB)) - 17:15, 15 April 2012File:Ciabatta bread cut into croutons.jpg |title=Quality picture of Ciabatta bread cut into croutons.jpg |description=Creative Commons photograph of Ciabatta bread cut into croutons(900 × 600 (273 KB)) - 14:30, 12 July 2015- 59 bytes (9 words) - 03:45, 27 July 2008
File:Chives cut back hard.jpg |title=Quality picture of Chives cut back hard.jpg |description=Creative Commons photograph of Chives cut back hard(900 × 601 (363 KB)) - 14:10, 1 November 2015File:Cut in a round.jpg |title=Quality picture of Cut in a round.jpg |keywords=Cut in a round.jpg(800 × 782 (198 KB)) - 16:48, 13 May 2009File:Chicken tikka (cheat) cut slashes.jpg |title=Chicken tikka (cheat) cut slashes.jpg |keywords=Chicken tikka (cheat) cut slashes.jpg(750 × 500 (131 KB)) - 17:16, 29 April 2012- |title=Zürcher Geschnetzeltes (Zürich cut meat) a beef recipe3 KB (450 words) - 17:24, 20 February 2022
File:Sous vide salmon cut silverside.jpg |title=Photo of Sous vide salmon cut silverside.jpg(900 × 578 (202 KB)) - 12:14, 7 May 2015File:Gravlax, steak cut in half.jpg |title=Photo of Gravlax, steak cut in half.jpg |keywords=Gravlax, steak cut in half.jpg(850 × 567 (142 KB)) - 09:54, 26 September 2010File:Sous vide salmon cut silverside carved.jpg |title=Photo of Sous vide salmon cut silverside carved.jpg(900 × 600 (176 KB)) - 12:14, 7 May 2015- 55 bytes (8 words) - 12:55, 19 March 2012
- 55 bytes (8 words) - 12:22, 19 March 2012
File:Who cut the cheese - La Sabrosa Continental.jpg |title=Photo of Who cut the cheese - La Sabrosa Continental.jpg |description=Creative Commons photograph of Who cut the cheese - La Sabrosa Continental(900 × 600 (251 KB)) - 14:50, 25 July 2015- 55 bytes (8 words) - 08:08, 10 June 2013
- |title=Sous vide salmon cut silverside beef joint recipe |description=Today I'm sous vide cooking a 750g joint of salmon cut silverside beef, a common roasting beef joint that is idea for cooking this5 KB (815 words) - 15:39, 9 December 2022
File:TalkSous vide salmon cut silverside beef joint recipe.jpg |title=Photo of TalkSous vide salmon cut silverside beef joint recipe.jpg(916 × 916 (331 KB)) - 09:58, 4 March 2015
Page text matches
- |description=Probably the best cut of pork [[Image:Pork fillet medaliions.jpg|thumb|300px|right|Pork fillet cut into medallions]]1 KB (199 words) - 14:54, 4 October 2020
File:Chives cut back hard.jpg |title=Quality picture of Chives cut back hard.jpg |description=Creative Commons photograph of Chives cut back hard(900 × 601 (363 KB)) - 14:10, 1 November 2015- ...derloin]]. It [[slow cooks]] very well because of the fat and is ideal to cut into bite-sized medallions. ...this cut of meat, leave all of the fine marbled fat within the meat, just cut off any solid chunks of fat and peel off any membrane.1 KB (152 words) - 17:36, 3 July 2020
- ...ub primal cut known as the chuck. The typical chuck steak is a rectangular cut ...esembles the numeral '7', not to the number of [[bones]] in the cut.) This cut is usually [[grilled]] or [[broiled]]; a thicker version is sold as a "7-Bo1 KB (234 words) - 17:01, 24 December 2014
- #REDIRECT[[Zürcher Geschnetzeltes (Zürich cut meat)]]55 bytes (8 words) - 07:30, 21 April 2009
- #REDIRECT[[Zürcher Geschnetzeltes (Zürich cut meat)]]55 bytes (8 words) - 11:07, 22 April 2009
- #REDIRECT[[Zürcher Geschnetzeltes (Zürich cut meat)]]55 bytes (8 words) - 11:07, 22 April 2009
- |title=How do you cut the curds - an explanation of this cheesemaking method ...ou have a chess-board pattern. Then make equal sized cuts at 45 degrees to cut the long square blocks into cubes.1 KB (197 words) - 17:54, 17 December 2012
- |description=Cube steak is a cut of beef, usually top round or top sirloin, tenderised by fierce pounding wi ...dentations left by that process (called "cubing"). This is the most common cut of meat used for [[chicken fried steak]].2 KB (255 words) - 16:13, 17 August 2014
- |description=A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part o A '''meat chop''' is a cut of meat cut perpendicularly to the spine, and usually containing a [[rib]] or riblet pa1 KB (177 words) - 17:36, 24 December 2014
- |description=A pork chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part o A '''meat chop''' is a cut of meat cut perpendicularly to the spine, and usually containing a [[rib]] or riblet pa1 KB (179 words) - 18:47, 3 March 2016
- |description=A lattice cutter is a tool specifically designed to cut fixed sized slits in pastry by rolling the tool over the pastry [[Image:Pimientos enrejados recipe.jpg|300px|thumb|right|Pastry cut with a lattice cutter]]1 KB (156 words) - 16:14, 11 April 2020
File:Ciabatta bread cut into croutons.jpg |title=Quality picture of Ciabatta bread cut into croutons.jpg |description=Creative Commons photograph of Ciabatta bread cut into croutons(900 × 600 (273 KB)) - 14:30, 12 July 2015- ...rt ribs (UK cut: Thin Rib / Argentine ribs / Jacobs Ladder ) are a popular cut of beef. Beef short ribs are larger and usually more tender ...bs are cut from the rib and plate primals and a small corner of the square-cut chuck.3 KB (484 words) - 15:18, 16 January 2021
File:Who cut the cheese - La Sabrosa Continental.jpg |title=Photo of Who cut the cheese - La Sabrosa Continental.jpg |description=Creative Commons photograph of Who cut the cheese - La Sabrosa Continental(900 × 600 (251 KB)) - 14:50, 25 July 2015File:Cut pepper-skinned.jpg |title=Quality picture of Cut pepper-skinned.jpg |keywords=Cut pepper-skinned.jpg(850 × 567 (188 KB)) - 15:05, 8 February 2010File:Chicken butterfly cut side.jpg |title=Quality picture of Chicken butterfly cut side.jpg |keywords=Chicken butterfly cut side.jpg(750 × 543 (91 KB)) - 17:15, 15 April 2012- |description=The T-bone steak and porterhouse steak are prime steaks of beef cut from the short loin. Both steaks include a T-shaped bone with meat on each ...ith (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.2 KB (251 words) - 09:01, 27 December 2014
File:Chicken tikka (cheat) cut slashes.jpg |title=Chicken tikka (cheat) cut slashes.jpg |keywords=Chicken tikka (cheat) cut slashes.jpg(750 × 500 (131 KB)) - 17:16, 29 April 2012- |description=Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the loin of a steer or heifer ...rk, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks.2 KB (340 words) - 16:44, 17 August 2014