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Sous Vide: The perfect technique for tender, juicy meat and more. Learn all about equipment, methods, and common mistakes.
What is Hanging Tender?
Hanging Tender, or Onglet, is a flavorful cut from the cow's diaphragm, beloved by meat enthusiasts.
Origin and History
Historically an insider's secret among butchers, Hanging Tender has a rich heritage in France, where it is often served in bistros.
The Difference from Other Cuts
Unlike filet or rump steak, Hanging Tender features intense marbling and a bold flavor, along with a distinctive coarse fiber structure.
Preparation and Shopping
Storage Tips
Store in the fridge, preferably vacuum-packed, or freeze and thaw slowly in the refrigerator.
Preparation Methods
Grilling
Grill after marinating to enhance flavor. Use olive oil, garlic, rosemary, and lemon juice for a simple marinade.
Sous-vide
Cook at 54°C for 2-3 hours, then sear for a perfect crust.
Pan-Frying
Use a heavy cast-iron pan, heat it high, add oil, and fry for 2-3 minutes per side for a nice crust.
Flavor and Texture
Aromas and Consistency
Known for its strong, nutty flavor and interesting mouthfeel.
Suitable Side Dishes
Pair with potato gratin, grilled vegetables, or a fresh salad. Red wine sauce complements it well.
Recipes and Inspirations
Classic Preparations
Try Onglet à l'échalote with shallots and red wine sauce.
Creative Dishes
Experiment with Asian-inspired marinades using soy sauce, ginger, and sesame oil.
Health Benefits
Rich in protein, iron, and zinc, with about 200 calories per 100 grams. Best enjoyed in moderation.
Conclusion
Hanging Tender, or Onglet, offers a unique gourmet experience. Whether grilled, sous-vide, or pan-fried, its diverse preparation possibilities make it a delightful choice.
Vacuum packing has become a prevalent method in meat preservation, significantly extending shelf life and ensuring the meat remains uncontaminated until it reaches the consumer. However, a common concern arises when the vacuum-sealed package is opened, and the meat emits an unusual odour. This article delves into the reasons behind this phenomenon, how to differentiate between normal and spoiled meat, and the necessary steps to ensure the meat is safe for consumption.
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