Marbling
The fat that runs through the flesh of a meat joint or cut ...
Marbling - Small pieces or flecks of fat that run through a cut of meat aiding in the tenderness and flavor.
Marée - A French name for describing the collective goods sold at a fish market.
Marbling: fat distributed throughout meat.
Marcela: Semi-dry, pale golden, Italian wine from Sicily.
Marbling:
The streaks of intramuscular fat found in meat (especially beef) which add to the meat's flavor and tenderness. Marbling is a primary factor in determining a meat's quality grade.
Marchand de vin: ...
marbling: The amount of fat in a cut of beef.
margarita: A cocktail consisting of tequila, orange liqueur, and lime or lemon juice.
marinade: A flavorful or seasoned sauce or liquid in which you soak food for a period of time.
Marbling
Term used for fat deposits within the muscles. Unlike intramuscular or subcutaneous fat, this fat forms part of the edible meat and cannot be removed.
Marengo ...
Marbling: The intra-muscular fat found in meat that makes the meat tender and juicy.
The original Delmonico steak, is considered to be a boneless top sirloin that is almost 2 inches thick with delicate marbling and cooked rare to well done, depending on the request of the diner.
Roquefort, Stilton, and Gorgonzola owe their bluish marbling to molds; Emmental and brick are ripened by bacteria that produce gas, which is entrapped in the curd and thus forms holes, ...
Because of the extensive fat marbling, Wagyu beef may look like it's covered in snow. It's also sometimes referred to as 'white' beef.
Select has the least amount of marbling making it lean but not so tender or tasty. More importantly, you are not going to pay that much more for Choice than you are for Select, so if you can, spend the extra dollars and buy Choice.
Grass-fed beef doesn't always look like that. Because it's leaner, it's marbling is pretty much always going to be less pronounced, even if it's finished with corn. Fortunately, the meat's natural flavor makes up for this lack of marbling.
The best beef is marbled with fine strands of fat, which bastes the meat as it cooks and makes it tender and juicy. Lower grades of beef have thicker marbling or no marbling, so the meat's tougher after you cook it.
HELPFUL HINT: The more marbling, the more tender and juicy the meat, but also the more fat and calories per serving.
Try it Out in a Recipe ...
Marble: To gently swirl one food into another. Marbling is usually done with light and dark batters or dough to create two-tone cookies or cakes with an attractive marbled pattern.
The most important part of grilling a perfect steak is the meat! Choose a fresh, quality cut of beef with lots of marbling (visible lines of fat). The fat deposits act as a natural tenderizer as they melt under the extreme heat.
12 cup dutch cocoa (unsweetened dutch cocoa plus more for marbling)
1 tsp pure vanilla extract
2 large eggs (room temperature) ...
Although pork is a lean meat, there may be a slight marbling of fat (especially in traditional breeds) that should be firm and white. Avoid any meat that looks damp or clammy, or that has oily- or chalky-looking fat.
When shopping for this recipe's star protein, American Lamb loin, head to the local butcher and pre-order whenever possible. Look for meat with a soft pink to red coloring with white marbling.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, ...
Beef - the meat of bovines (ex. cows, steers and bulls) slaughtered when older than 1 year; generally, has a dark red color, rich flavor, interior marbling, external fat and a firm to tender texture.
 See also: Cooking, Beef, Roast, Potato, Flavor
  
|
RSS
