GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
05:30 May 30, 2012 |
English to Polish translations [PRO] Cooking / Culinary | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: Beata Claridge Local time: 09:42 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
3 +5 | polędwica |
|
Discussion entries: 8 | |
---|---|
polędwica Explanation: IMO to najlepszy kawalek, ale jak kto lubi nie kazdy widzi roznice miedzy poledwica a schabem, ale jest loin- schab loin chops- mieso na kotlety schabowe Jest tez tenderloin wolowy, funkcjonuje tez pod nazwa 'eye fillet' -------------------------------------------------- Note added at 31 mins (2012-05-30 06:01:48 GMT) -------------------------------------------------- "pork tenderloin = pork tender = pork filet This cut is lean, tender, and boneless, so it commands a high price. It's delicious roasted, grilled, or broiled as long as you don't overcook it. Tenderloins are usually sold in pairs, and sometimes cut up into tenderloin pieces. If there's a silver membrane on the tenderloin, remove it before cooking." http://www.foodsubs.com/MeatPorkLoin.html -------------------------------------------------- Note added at 1 hr (2012-05-30 06:58:25 GMT) -------------------------------------------------- Linki w dyskusji nie zlapaly, nie wiem dlaczego, wiec wkleje tutaj jeszcze raz: http://pl.wikipedia.org/wiki/Wieprzowina http://en.wikipedia.org/wiki/Pork |
| |
Grading comment
| ||