When slicing flank steak, it is important to cut against the grain. This means cutting perpendicular to the direction of the muscle fibers. This technique helps to make the meat more tender and easier to chew. To properly cut against the grain, identify the direction of the muscle fibers and slice the steak in the opposite direction.
To properly cut flank steak against the grain, slice it perpendicular to the muscle fibers. This helps break down the tough fibers, making the meat more tender and flavorful.
A military force is used to go in one direction, forwards, if you attack them in the flank, that is from one side, they are less able to defend against attack. Flank, the side of a military force.
Redeploy at right angle, in comparison with the front line, the threatened flank, so as "to refuse" the encirclement.
Flank refers to a cut of meat from the abdominal area of cattle, specifically the lower chest and belly. It is commonly used in dishes like fajitas or stir-fries due to its flavor and tenderness when properly cooked. Additionally, "flank" can refer to the side of a person or animal, often used in anatomical contexts.
The flank of beef produces the following steaks: # Flank Steak # Flank Steak Rolls Flank steak is considered London Broil when it is marinated whole.
The 'flank' is the side of the body.
Liver or kidney cysts can sometimes cause flank pain, particularly if they are large or pressing against surrounding structures. Kidney cysts, especially if they are complicated or associated with infections, are more commonly linked to flank pain. However, many cysts are asymptomatic and may not cause any discomfort. If flank pain occurs, it's essential to consult a healthcare professional for a proper diagnosis and treatment.
The "flank" when referred to in these terms means the side or sides. Therefore you would be instructed to protect the left or right flank (side) or to protect the flank (both side)
Use ICD code 789.09 for flank pain because flank is a part of the abdomen.
Other words for flank are lateral or side.
"London broil" can refer to several cuts of meat, some are tougher than others. I always use flank steak, not frozen, and marinate it 12 - 24 hours. This isn't to tenderize the steak, but to add flavour. I broil flank steak for about 6 to 8 minutes each side, then tented with foil for up to 20 minutes before slicing thinly across the grain. Don't slice immediately after cooking; the resting period is important. So I think you should thaw (in the refrigerator) and marinate the steak first.
It would be what you call the NEARSIDE