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Carne A-Z: conceptos y cortes

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Carne A-Z: conceptos y cortes

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Aventúate en la carne: un término por letra con su significado.

Created by

Karla Ramirez
Karla Ramirez
Spain

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Carne A-Z: conceptos y cortes
 

Carne A-Z: conceptos y cortesOnline version

Aventúate en la carne: un término por letra con su significado.

by Karla Ramirez
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z

Starts with A

Corte o método de cocción lento sobre brasas para aportar sabor ahumado.

Starts with B

Trozo delantero o central de la res cocinado en sartén o parrilla.

Starts with C

Forma de dividir la pieza cárnica en porciones para cocinar.

Starts with D

Técnica para liberar sabores del fondo de cocción usando líquido.

Starts with E

Guiso de carne cocinado lentamente con verduras y líquido.

Starts with F

Trozo de carne tierno de contorno largo, cocinado a la plancha.

Starts with G

Aportación que aporta jugosidad y sabor al producto cárnico.

Starts with H

Cocción en cámara caliente donde la pieza se cocina por calor seco.

Starts with I

Raza de cerdo conocida por infiltración grasa y sabor intenso.

Starts with J

Trozo de la pata de res o cerdo empleado en guisos de larga cocción.

Starts with K

Corte o brocheta de carne asada en parrilla o asador.

Starts with L

Corte magro y muy tierno obtenido de la parte central de la res.

Starts with M

Tratamiento de carne con mezcla de sal, hierbas y ácido para ablandar.

Starts with N

Trozo cercano a la articulación usado para guisos; aporta sabor.

Starts with O

Trozo de jarre o espinazo con tuétano, cocinado suavemente.

Starts with P

Superficie caliente para cocinar carne a la brasa o asar.

Starts with Q

Término regional para un corte jugoso usado en guisos (nota: término coloquial de uso limitado).

Starts with R

Carne de bovino utilizada en cortes para asar o guisar.

Starts with S

Acompañamiento líquido que realza el sabor de la pieza cocinada.

Starts with T

Corte con hueso en forma de T que combina lomo y contrafilete.

Starts with U

Sabor sabroso reconocido como una de las sensaciones básicas.

Starts with V

Grano de grasa intramuscular que aporta jugosidad al corte.

Starts with W

Raza japonesa de ganado con infiltración grasa notable.

Starts with X

Salsa catalana para acompañar carnes o pescados; aporta sabor intenso.

Starts with Y

Parte grasa que puede existir en algunas preparaciones de tuétano.

Starts with Z

Plato de diversas carnes y mariscos cocinados en un caldo sabroso.

 
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