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sirloin    
n. 牛的上部腰肉

牛的上部腰肉

sirloin
n 1: the portion of the loin (especially of beef) just in front
of the rump

Sirloin \Sir"loin`\, n. [A corruption of surloin. Not so called
because this cut of beef was once jocosely knighted (dubbed
Sir Loin) by an English king, as according to a popular
story.]
A loin of beef, or a part of a loin. [Written also
{surloin}.]
[1913 Webster]


Surloin \Sur"loin`\ (s[^u]r"loin`), n. [F. surlonge; sur upon
longe loin. See {Sur-}, and {Loin}.]
A loin of beef, or the upper part of the loin. See {Sirloin},
the more usual, but not etymologically preferable,
orthography. [Also spelled {sirloin}.]
[1913 Webster]


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  • Cooking sirloin steaks with Anova sous vide gave me leather tough . . .
    Sirloin is a lean and tough cut Often sous vide can be used to make tough cuts of meat more tender, but sirloin doesn't really have the collagen or connective tissue that will break down like, say, a short rib If you like the tenderness of a tenderloin, you will never match it with a sirloin
  • meat - Pork: sirloin vs tenderloin. Which one is most tender . . .
    Preparation is key, as with most meals The difference (in tenderness) between a pork sirloin and a pork tenderloin is relatively minor but the tenderloin is generally more tender (as the name implies) In this diagram you can see that they are adjoining cuts from the same primal cut (the Loin)
  • cut of meat - What is the difference between a New York Strip and a . . .
    Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak
  • How to cook a pork sirloin roast? - Seasoned Advice
    YAY! That's medium rare! So it's really unnecessary to do a low, slow and moist method for a lean cut like the sirloin Save your crock-pot for cuts like the shoulder, which will benefit much more from long, slow cooking because of all the fat and collagen You can get downright quick with sirloin, and still have tender, luscious meat
  • roast beef - What is the US equivalent of Joint of Sirloin . . .
    A "Joint of Sirloin" is a rare cut in the US given the other possible uses of the sirloin If one looks at the T-Bone Porterhouse cuts, where the the "T"-bone bi-sects the steak The smaller side is the tenderloin and the larger side is sirloin
  • Does the beef cut matter when making stroganoff?
    Beef cut does matter Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer cooking time In a pressure cooker this isn't that long, 1 hour is what I've seen for instant pot recipes using working cuts Also what matters is fat content
  • How long at what temp do I cook stuffed pork sirloin roast?
    Hi Leah, this appears to be more of a recipe request than anything else I would recommend searching the internet or reading the label of the roast for instructions on how to cook it (most of the prepackaged ones have a label on the side with one)
  • What is the difference between French and British cuts of beef?
    I am told they just butcher the animals dfferently Certainly the cuts don't seem the same For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak? Here is a picture of British beef cuts
  • Why does steak change colour after seasoning? - Seasoned Advice
    When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them I add various seasonings - salt, pepper, garlic etc it depends on my mood I notice that after I season them, the more heavily seasoned areas turn grey Why is this?
  • Fat contents from different types of ground beef when drained
    At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc They each have different fat percentages Anything from 70 30 (30% fat content) to the extra lean 90 10 The less fat content, the more expensive per pound





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