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brisket    音标拼音: [br'ɪskət]
n. 胸部,胸肉

胸部,胸肉

brisket
n 1: a cut of meat from the breast or lower chest especially of
beef


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  • The Beginners Foolproof Guide to Perfect Brisket EVERY TIME!
    The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence Maybe you have ruined a brisket or two and are scared to try again
  • Brisket in freezer for 2 years - should I toss it out?
    A few weeks back someone gave me a brisket that they were no longer planning to cook, during the time they had it they stored it in a deep freeze (I'm assuming a chest type freezer, they specifically said deep freeze leading me to think something more than your average kitchen freezer)
  • Tips for small brisket - Smoking Meat Forums
    The brisket is really on the small side, just over 8 5 pounds and is quite a bit smaller than any briskets I’ve ever smoked before, usually I’ve done ones that are 12-15 pounds I wonder if anyone here has any special tips or considerations to keep in mind as I smoke such a small one
  • Brisket is dry and not very tender. . . what happened? (with pics)
    Brisket is a very uneven cut of meat and is difficult to get the same doneness throughout, this is why some people separate the flat and point end while part way through and continue cooking the point in some manner (such as burnt ends) I do foil brisket, usually around 160F when the stall starts, usually 7-8 hours in
  • Brisket: Holding vs Resting Discussion and Advice
    Active holding at 140 in an oven (I use a turkey roaster) has the added benefit of continuing to render fat and collagen I typically will let a brisket rest down to 170, before holding it at 140 The brisket will slowly cool down to 140 during that span Will a cooler hold I'll still let the brisket rest down to 170 (or 180 at least)
  • Brisket for 30 . . . for Christmas - Smoking Meat Forums
    Brisket; yes, absolutely full packer, I mean after it's cooked and rested and cooled in the fridge THEN slicing The only reason I think about that is so I can make the slices a little more equal as it's easier to slice than when it's warmed up No reason for start time besides letting it do a bit of the cooking while I get some sleep!
  • Bottom of my brisket keeps getting burnt! - Smoking Meat Forums
    It’s a smaller or mid-sized grill and set up just like Treagar It was a great grill but when doing slow and low with brisket and butts I had the same dry jerky problem on the bottom of the meat Rotating didn’t work because the grill surface was to small, this was worse for brisket and better for butts but still the same problem
  • Battle Brisket in the Yoder 640 - Smoking Meat Forums
    Actually my wife requested brisket so I took a few pics but nothing ground breaking on this just really good eating Also remembered I had this Signals Wifi Thermometer and figured I'd give it a full run out to see how this works since we finally got Wifi in the Barn Out of the package as a 16 5# Prime grade whole packer Trimmed 2 75#
  • How Long to Cook a Brisket or The Misconception of the 1 to 1. 5 hour . . .
    Beef needs to rest after it is cooked so the juices can redistribute before cutting A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors
  • Pros and Cons with cooking Brisket with a water pan filled with water . . .
    I would suggest that you get a disposable foil loaf pan, fill it with hot water, and set it next to the brisket on the WSM grate 2 Spritz the brisket and wrap with foil or butcher paper at the stall Briskets do not lose much moisture until they hit the stall (between 160F and 170F) at that temperature the meat tightens up and squeezes water out





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