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16:46 Jun 20, 2011 |
Italian to English translations [PRO] Food & Drink / Kitchen training | |||||||
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| Selected response from: Nora Mahony Ireland Local time: 15:39 | ||||||
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Summary of answers provided | ||||
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2 +2 | to 'French' (or 'French-cut') |
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4 | French Trim |
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to 'French' (or 'French-cut') Explanation: I assume this applied to a rack of lamb, but if you don't have any more context, I can't be sure, hence the low confidence. It is the most complicated thing you can do with lamb that I can think of, and certainly required in serious restaurants. -------------------------------------------------- Note added at 17 mins (2011-06-20 17:03:46 GMT) -------------------------------------------------- http://it.answers.yahoo.com/question/index?qid=2007031711512... Am fairly sure this is it now -- 'French-cutting' is about 'cleaning' the scrag ends of meat and fat for tidy presentation, most relevant for a rack of lamb. Reference: http://www.finecooking.com/videos/how-to-french-rack-of-lamb... Reference: http://butcherinfoblog.blogspot.com/2009/11/frenchinh-rack-o... |
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1980 days confidence:
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