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- Accordion_cut abstract "An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating \"hinges\" which allow the meat to unfold into a long, flat, piece.This technique is often used in conjunction with pounding with a meat mallet, to further thin and even out the cut.".
- Accordion_cut wikiPageExternalLink howtocutkoreanribs.html.
- Accordion_cut wikiPageID "8836676".
- Accordion_cut wikiPageLength "689".
- Accordion_cut wikiPageOutDegree "4".
- Accordion_cut wikiPageRevisionID "703841666".
- Accordion_cut wikiPageWikiLink Butterflying.
- Accordion_cut wikiPageWikiLink Category:Cutting_techniques_(cooking).
- Accordion_cut wikiPageWikiLink Meat_tenderizer.
- Accordion_cut wikiPageWikiLinkText "Accordion cut".
- Accordion_cut wikiPageWikiLinkText "accordion cut".
- Accordion_cut wikiPageUsesTemplate Template:Cooking-stub.
- Accordion_cut wikiPageUsesTemplate Template:Cutting_techniques_(cooking).
- Accordion_cut subject Category:Cutting_techniques_(cooking).
- Accordion_cut hypernym Technique.
- Accordion_cut type TopicalConcept.
- Accordion_cut type Technique.
- Accordion_cut comment "An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating \"hinges\" which allow the meat to unfold into a long, flat, piece.This technique is often used in conjunction with pounding with a meat mallet, to further thin and even out the cut.".
- Accordion_cut label "Accordion cut".
- Accordion_cut sameAs Q4672729.
- Accordion_cut sameAs m.027lfky.
- Accordion_cut sameAs Q4672729.
- Accordion_cut wasDerivedFrom Accordion_cut?oldid=703841666.
- Accordion_cut isPrimaryTopicOf Accordion_cut.