Matches in DBpedia 2016-04 for { ?s ?p "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."@en }
Showing triples 1 to 2 of
2
with 100 triples per page.
- 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 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.".