What is fillet?

FILET is a boned cut of meat; You can also see this term "fillet", especially in British English. Many people associate this cut specifically with fish, which are often based on the market, but the fillets can be technically cut off from any food animal, from chicken to cow. The taste, texture and tenderness of fillets vary very different, depending on what part of the animal is the cut is taken and how it is ready. Most markets and butchers have a range of fillets for their customers, and it is also possible to dilute meat, with a well -sharpened fillet knife. These small bones can be very difficult to remove and pose a risk for dinner because they can catch in the mouth or neck, causing suffocation. Cooking with fillets, chefs can be sure that the risk of fish bones in the bowl is superior, even if the guests should still be careful, as the bones can slip during the process of filting.

fillet cut off fromAnimals such as chickens and cattle come in different shapes and sizes and are often chosen from very fine parts of the body, as is the case with Fileta Mignon, a popular cut of beef. The fillets from these animals are also very thin, maximizing the amount of meat that can be removed from the animal, and as a result they cook very quickly.

Because the fillets lack bones, they tend to be less tasty than the slices that include bones, and are also prone to drying if they are cooked for a long time. The inverted side of the fillet cut is that it is easy to prepare and cook faster than bone slices because it lacks the density of bone cuts. The Fillet can also be rolled up so that dishes like chicken kiev or wrapped around other cuts of meat azelen before roasting, grilled or fried.

There are various ways to use fillets. When cooking with fillets, it is important to realize that the cooking time is usually quite short and that the fillets very much benefit from marinating, fastening or glazing to keep the meatValo moist and sealing in some natural flavors of meat.