Daily Activity (English Version) 6

Makassar, 15 August 2018

Okay this time it's my turn for personal product. today i choose to make escalope tenderloin. i cant think too much because can wasted my time, so i choose that one. let's see terminology about escalope first.

An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried.

The term escalope originated in France. It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France originally meaning a shelled nut or mollusk: veau à l'escalope (veal cooked in the style of an escalope). In those days, an escalope was undoubtedly always veal.

The three main "cuts" of the tenderloin are the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large, cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand steak and beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff.