Any delicious dish is the result of a succession of steps. Let's brush up on your cooking skills by reviewing some basic techniques such as cutting. The cure you put into every step of cooking is sure to bring a smile on every face on your dining table.
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Preparation / Reconstitution of Dried Foods
How to Make Incisions on Meat Sinew
When preparing a thick cut of beef or tonkatsu (deep-fried pork), make a few incisions in the sinew so the meat does not shrink while cooking. To remove the tough connective membrane between the fat and red meat, make a few incisions in it, flip the meat over and repeat the process. Pounding the surface with a meat mallet will break up the fibers and tenderize the meat.