beef round
Danish translation: oksesteg
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| 15:52 Nov 30, 2004 |
| English to Danish translations [Non-PRO] General / Conversation / Greetings / Letters | |||||||
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|  Selected response from: Suzanne Blangsted (X) Local time: 23:57 | ||||||
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| Summary of answers provided | ||||
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| 4 | oksesteg |
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| 3 | kødudskæring omtrent som yderlår |
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| Discussion entries: 1 | |
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Answers
58 mins confidence: 
kødudskæring omtrent som yderlår Explanation: Kødudskæringer kan være forskellige fra land til land eller endds fra landsdel til landsdel i de forskellige lande. Men så vidt jeg kan se fra at sammenligne diagrammerne og beskrivelserne er yderlår i nærheden! Det er en udskæring fra bagenden af dyret, og kødet fra 'bottom roast' er ikke det mest mørt. Vent og se, om der kommer et bedre svar! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - http://www.switcheroo.com/MeatBeefRound.html The round is a kind term for the rear end of the carcass. Those muscles are well exercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin. Round cuts do well if they're cooked with moist heat, and many of them can also be roasted, as long as they're not overcooked. Cuts: bottom round Notes: The bottom round is usually divided into two smaller cuts: the bottom round roast and the rump roast. bottom round roast Notes: These roasts are cut from the bottom round. Some people roast them in the oven, but they're a bit tough and work better as pot roasts. Substitutes: rump roast OR arm roast OR shoulder roast - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - http://www.askthemeatman.com/beef_round_primal_cuts.htm http://animalscience.unl.edu/meats/id/ROUND/Botrost.htm The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left and the bottom round on the right. Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -http://www.oksekod.dk/udskaering.htm Reference: http://www.switcheroo.com/MeatBeefRound.html |
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2 hrs confidence:
oksesteg Explanation: Jeg brugte dette i en kogebogs oversættelse. Det er inderlåret. Frøken Jensens kogebog fra 1953 viser de forskellig oksekød. Den bog bruger jeg mest når jeg laver dansk mad. - Spørg din slagter om oksesteg er rigtig. |
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