Nov 1, 2015 22:56
8 yrs ago
1 viewer *
German term
United Kingdom
Experienced creativity fast
Native in: English (Variant: British) 
Works in: German to English
Strang
German to English
Other
Food & Drink
Meat
Schweins-Filet mit Strang
Schweins-Filet ohne Strang
These occur in a list of food items so there is no more context unfortunately. I was initially thinking this referred to the string that meat can be tied up in for cooking but it seems that "Strang" can also refer to a certain cut of meat.
Grateful for any suggestions!
Schweins-Filet ohne Strang
These occur in a list of food items so there is no more context unfortunately. I was initially thinking this referred to the string that meat can be tied up in for cooking but it seems that "Strang" can also refer to a certain cut of meat.
Grateful for any suggestions!
Proposed translations
(English)
| 4 +1 | Chain ( |
Kristina Cosumano (X)
|
| 3 | trimmed/untrimmed |
David Hollywood
|
References
| Strap/side strap/chain |
oa_xxx (X)
|
Proposed translations
+1
39 mins
Chain (
Also known as "Kette".
53 mins
David Hollywood
Native in English
worked for int. orgs (IMF, OAS, IDB)
Native in: English
Works in: Spanish to English, German to English
Related KudoZ points
:
78
trimmed/untrimmed
referring to pork tenderloin
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Note added at 58 mins (2015-11-01 23:54:37 GMT)
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https://www.flickr.com/photos/ugod/5290330328
Pork Tenderloin wrapped in bacon. with bacon wrapped green beans and ... Mit Speck umwickeltes Schweinefilet mit Speckbohnenpäckchen, Spätzle und einer ...
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Note added at 1 hr (2015-11-02 00:15:29 GMT)
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At a good butcher or supermarket, a trimmed center-cut tenderloin can run you ... buy the tenderloin whole and untrimmed, bring it home, and trim it yourself.
--------------------------------------------------
Note added at 58 mins (2015-11-01 23:54:37 GMT)
--------------------------------------------------
https://www.flickr.com/photos/ugod/5290330328
Pork Tenderloin wrapped in bacon. with bacon wrapped green beans and ... Mit Speck umwickeltes Schweinefilet mit Speckbohnenpäckchen, Spätzle und einer ...
--------------------------------------------------
Note added at 1 hr (2015-11-02 00:15:29 GMT)
--------------------------------------------------
At a good butcher or supermarket, a trimmed center-cut tenderloin can run you ... buy the tenderloin whole and untrimmed, bring it home, and trim it yourself.
Reference comments
15 hrs
Reference:
Strap/side strap/chain
It depends what this is for-is it for experts,a butchers,a recipe,a menu?
"Clean pork tenderloin removing any side strap and silver skin"http://www.epicurious.com/recipes/member/views/grilled-pork-...
"The loin is trimmed to a 1/4" max fat and side strap removed" http://www.amitypacking.com/pork-loins-center-cut-boneless-s...
"The smaller of the two straps is flattish, as though it were a flaplike continuation of the underside; underneath the larger of the straps, la chainette, is a line of fat that should not be disturbed because it attaches the meat to the main muscle...Although some people advise removing these chains of meat, you will diminish your roast by more than half its weight if you do so: you will end up with 2 thin strings of meat good only for sautéing or skewering, and your filet proper will weigh only 2 pounds." http://bakerbook.altervista.org/?book=childvol2
"chain—The long side muscle on the edge of the beef tenderloin" Kitchen Pro Series: Guide to Meat Identification, Fabrication and ...
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Note added at 15 hrs (2015-11-02 14:22:05 GMT)
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I cant do it right now but would google strap on/off and chain on etc (plus pork) and compare native EN sites-lots of translated sites using chain so cant tell right now which is most common - and accurate
"Clean pork tenderloin removing any side strap and silver skin"http://www.epicurious.com/recipes/member/views/grilled-pork-...
"The loin is trimmed to a 1/4" max fat and side strap removed" http://www.amitypacking.com/pork-loins-center-cut-boneless-s...
"The smaller of the two straps is flattish, as though it were a flaplike continuation of the underside; underneath the larger of the straps, la chainette, is a line of fat that should not be disturbed because it attaches the meat to the main muscle...Although some people advise removing these chains of meat, you will diminish your roast by more than half its weight if you do so: you will end up with 2 thin strings of meat good only for sautéing or skewering, and your filet proper will weigh only 2 pounds." http://bakerbook.altervista.org/?book=childvol2
"chain—The long side muscle on the edge of the beef tenderloin" Kitchen Pro Series: Guide to Meat Identification, Fabrication and ...
--------------------------------------------------
Note added at 15 hrs (2015-11-02 14:22:05 GMT)
--------------------------------------------------
I cant do it right now but would google strap on/off and chain on etc (plus pork) and compare native EN sites-lots of translated sites using chain so cant tell right now which is most common - and accurate
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