vliesvlees
| 10:14 Apr 15, 2004 |
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| Dutch to English translations [PRO] Food & Drink | |||||||
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| Summary of answers provided | ||||
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| 3 | pellicle |
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| 1 | Membranous matter / portion of the meat |
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Answers
15 mins confidence: 
Membranous matter / portion of the meat Explanation: This is a guess really, but maybe the following helps: "This process includes taking the hard fat from parts of the bodies of cattle, sheep or horses, separating it by melting from the fibrous and membranous matter and mixing the whitish solids for use in making candles, leather dressing, soap and lubricants." ref. http://www.leg.wa.gov/WAC/index.cfm?section=296-17-630&fusea... "(b) that portion of the head and neck forward of the first cervical vertebra, (c) that portion of the hind leg below the metatarso-phalangeal (ankle) joint, (d) the respiratory, digestive, reproductive and urinary systems and the thoracic and abdominal organs, (e) the membranous portion of the diaphragm," ref. http://www.inspection.gc.ca/english/reg/appro/1999/970132e.s... |
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Grading comment
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| The asker has declined this answer Comment: Sorry, couldn't confirm the right term. Client couldn't even come up with a definition. | ||
30 mins confidence:
pellicle Explanation: Before you smoke the bellies, you must further dry them so that a pellicle forms on the outside of the meat. A pellicle forms as a result of the cure pulling water soluble proteins up to the surface of the meat. Skin the fillet part of a dressed chicken (or turkey) , cut off large (with the bone) and small fillets, remove pellicle and tendins and pound slightly so that meat layer is of even thickness. Reference: http://www.3men.com/bacon_making.htm Reference: http://www.geocities.com/lenayerm/food.html |
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Grading comment
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| The asker has declined this answer Comment: Sorry, this has to do with veal. This doesn't feel right at all here. | ||
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