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Old 23.06.2015, 14:08
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Falsches Schweinefilet/Faux filet de Porc

I bought it yesterday.

Does anyone know what this cut is called in English?

According to here, this cut of meat can be prepared "als Plätzli, Geschnetzeltes oder am Stück zum Niedergaren".

I was hoping to do something Chinese, something like Char Siu. Any suggestions? It seems quite lean and I don't want to dry it out but would like to infuse some Chinese/Asian flavors.
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Old 23.06.2015, 14:11
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Re: Falsches Schweinefilet/Faux filet de Porc

Faux filet is entrecote.

Tom
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Old 23.06.2015, 14:16
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Re: Falsches Schweinefilet/Faux filet de Porc

Slice thinly and marinade - excellent cut for chinese cooking.
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Old 23.06.2015, 14:19
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Re: Falsches Schweinefilet/Faux filet de Porc

this is a piece of shoulder, so infuse and marinade, then cook low and slow.

Wikipedia DE
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Old 23.06.2015, 14:22
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Re: Falsches Schweinefilet/Faux filet de Porc

Is the term 'entrecôte' used for pork? I thought it was only for beef- but happy to stand corrected. Each country has its own way of butchering and naming- my 1971 Cordon Bleu meat cooking book shows plates of the different butchering cuts for England and Scotland!

For pork, isn't it 'loin'?
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Old 23.06.2015, 14:23
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Re: Falsches Schweinefilet/Faux filet de Porc

Falsches fillet of Pork is actually zebra (hence the "false").

HTH
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Old 23.06.2015, 14:37
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Re: Falsches Schweinefilet/Faux filet de Porc

"Is the term 'entrecôte' used for pork?"

It is in Italian, don't know about other languages.

Tom
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Old 23.06.2015, 14:42
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Re: Falsches Schweinefilet/Faux filet de Porc

Loin is more like Nierstück.
Entrecote should be rib-eye.

I would say it is some shoulder/neck piece either from the pig or dog. So perfect for Chinese cooking.
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Old 23.06.2015, 14:49
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Re: Falsches Schweinefilet/Faux filet de Porc

Quote:
I bought it yesterday.
Looks like a loin fillet to me. Never seen it labelled falsch-filet before, normally would translate as Lende in german, longue in French.

Also note, as you're probably aware, that many French==>American terms have often lost their original meaning, like Filet Mignon, which in France means _only_ pork tenderloin, as opposed to Filet de Boeuf which is real fillet steak.
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Old 23.06.2015, 15:06
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Re: Falsches Schweinefilet/Faux filet de Porc

Actually this bit, not really the best cut for chinese or short fry recipes, but great for boiling or braising.
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Old 23.06.2015, 15:42
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Re: Falsches Schweinefilet/Faux filet de Porc

Meat cuts, particularly in France, really confuse me. I've seen Ribeye, Sirloin, Porterhouse and even what looks like New York strip called Entrecote.

Help! Is there a definitive guide to buying meat in Europe?
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Old 23.06.2015, 16:13
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Re: Falsches Schweinefilet/Faux filet de Porc

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According to here, this cut of meat can be prepared "als Plätzli, Geschnetzeltes oder am Stück zum Niedergaren".
I don't quite understand how that website can suggest it for "brief frying." Falsches Schweinefilet is the main muscle of the lower part of what Americans would call the blade shoulder.

Maybe there are tricks I don't know to make it suitable for brief frying, but it contains a relatively tough tendon that is best dealt with by gentle braising, unless you prefer surgical removal.

Falsches Schweinefilet has nothing to do with entrecôte, anything -loin or filet ect.. And the faux filet de boeuf in French is a different story altogether.
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Old 23.06.2015, 16:43
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Re: Falsches Schweinefilet/Faux filet de Porc

As per my original post CB - if you slice it thinly - 3mm, marinade it - and then cook it in a quick chinese style it does not get tough - I have been doing this for the last few years, and the results have been fanastic

It is not good when cut in chunks and then cooked quickly.
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Old 23.06.2015, 18:38
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Re: Falsches Schweinefilet/Faux filet de Porc

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As per my original post CB - if you slice it thinly - 3mm, marinade it - and then cook it in a quick chinese style it does not get tough - I have been doing this for the last few years, and the results have been fanastic

It is not good when cut in chunks and then cooked quickly.
Then I would suggest popping it in the freezer for a hour or so, that gives you a pretty thin slice, also you can do a cebiche style with lemon, balsamico, onion and herb serve with rice or rösti. Now that is omnomnom.
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Old 23.06.2015, 18:41
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Re: Falsches Schweinefilet/Faux filet de Porc

The swiss way is fry in a little oil and butter season, add white wine or marsala and lots of 'morilles mushrooms (which will cost you more than the meat these days, and finish some cream- serve with noddles or rice.

Filet Mignon aux morilles, is one of my favourites- but I pick my own morels.
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Old 23.06.2015, 18:44
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Re: Falsches Schweinefilet/Faux filet de Porc

Earlier this week we had guys that didn't eat bacon and now we have people eating wrong pork. What's next?
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Old 23.06.2015, 20:34
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Re: Falsches Schweinefilet/Faux filet de Porc

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Earlier this week we had guys that didn't eat bacon and now we have people eating wrong pork. What's next?
Cat and dog?
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Old 24.06.2015, 00:02
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Re: Falsches Schweinefilet/Faux filet de Porc

I wish I understood sth about cooking. Just made it to Raclette and Fondue so far... Wish I could prepare the beef like I enjoyed it in the US (particularly in TN, TX and KY).
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