| http://dbpedia.org/ontology/abstract
|
An accordion cut is a technique in butcher … An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece. This technique is often used in conjunction with pounding with a meat mallet, to further thin and even out the cut. A similar technique is also seen in accordion potatoes (also known as Hasselback potatoes) where the potatoes are sliced across the surface to create a larger surface area.e surface to create a larger surface area.
|
| http://dbpedia.org/ontology/wikiPageExternalLink
|
http://www.themeatsource.com/howtocutkoreanribs.html +
|
| http://dbpedia.org/ontology/wikiPageID
|
8836676
|
| http://dbpedia.org/ontology/wikiPageLength
|
899
|
| http://dbpedia.org/ontology/wikiPageRevisionID
|
957501179
|
| http://dbpedia.org/ontology/wikiPageWikiLink
|
http://dbpedia.org/resource/Butterflying +
, http://dbpedia.org/resource/Category:Cutting_techniques_%28cooking%29 +
, http://dbpedia.org/resource/Meat_mallet +
, http://dbpedia.org/resource/Hasselback_potatoes +
|
| http://dbpedia.org/property/wikiPageUsesTemplate
|
http://dbpedia.org/resource/Template:Cutting_techniques_%28cooking%29 +
, http://dbpedia.org/resource/Template:Cooking-stub +
, http://dbpedia.org/resource/Template:Unreferenced +
|
| http://purl.org/dc/terms/subject
|
http://dbpedia.org/resource/Category:Cutting_techniques_%28cooking%29 +
|
| http://purl.org/linguistics/gold/hypernym
|
http://dbpedia.org/resource/Technique +
|
| http://www.w3.org/ns/prov#wasDerivedFrom
|
http://en.wikipedia.org/wiki/Accordion_cut?oldid=957501179&ns=0 +
|
| http://xmlns.com/foaf/0.1/isPrimaryTopicOf
|
http://en.wikipedia.org/wiki/Accordion_cut +
|
| owl:sameAs |
http://dbpedia.org/resource/Accordion_cut +
, http://www.wikidata.org/entity/Q4672729 +
, http://rdf.freebase.com/ns/m.027lfky +
, https://global.dbpedia.org/id/4KnVK +
|
| rdf:type |
http://dbpedia.org/ontology/TopicalConcept +
|
| rdfs:comment |
An accordion cut is a technique in butcher … An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece. This technique is often used in conjunction with pounding with a meat mallet, to further thin and even out the cut.let, to further thin and even out the cut.
|
| rdfs:label |
Accordion cut
|
