PREPARATE DE VITĂ ÎN FUNCȚIE DE SORTIMENT
În prepararea oricărei rețete și oricărui tip de ingredient există câțiva
It represents the cut of the beef round that includes
the anatomical part formed by the inner thigh muscle.
As a muscle that is very used while walking, the topside does not have so much intramuscular fat, and the texture of the muscle fibre is thicker, but with a very pronounced taste. Depending on the cutting mode, we can get well-calibrated parts with various destinations. For example, the middle part of the topside is very good for schnitzel and the sides of the topside are cut into goulash cubes.
Oven
Pot
Stewing
Pan-broil
Slow Cooking
În prepararea oricărei rețete și oricărui tip de ingredient există câțiva
Carnea tăiată felii foarte subțiri, contra fibră se sotează 2-3 minute în 2 linguri de ulei de măsline încins
Prima dată vom tăia carnea de vită în felii groase de 0,5 cm. Apoi cu un ciocan de șnițele vom frăgezi
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