Thread: Skirt steak?
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Old 09.04.2011, 03:18
PedroG PedroG is offline
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Re: Skirt steak?

There are two parts of the diaphragm (Zwerchfell):
  • skirt steak (peripheral diaphragm) = Rippenzwerchfell (CH) = Saumfleisch (DE) = Kronfleisch (AT)
  • hanger steak (central diaphragm) = Herzzwerchfell (CH) = Nierenzapfen (DE) = Herzzapfen (AT)
Leistenfleisch (I also found it at Migros on the self-service shelf at CHF 15.-/kg) may be skirt or hanger; when diced, it may contain skirt and hanger 50/50. Lately I got hold of a nice hanger steak, cooked sous vide for 48h at 55.5°C and then seared in smoking hot rice bran oil it was a real treat, fork-tender and succulent; the thick tendon in the center of the cut was not gelatinized, as the enzyme collagenase from the muscle cells may not penetrate far enough into thick tendons.

Brisket is Rinderbrust; in Switzerland, it is sold as "Siedfleisch", but beware, not all Siedfleisch is brisket, it may come from other parts of the cow. So be sure when getting Siedfleisch you see where the ribs were, or else you may get a cut rich in elastin which in contrast to collagen cannot be hydrolyzed, resulting in a disappointingly tough meat. Brisket is also best cooked sous vide 48h/55°C, resulting in a fork-tender medium-rare steak.

See also http://wiki.egullet.org/index.php?ti...tough_proteins

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