Answers. 1  it depends - with a pork joint for instance, you want to score the skin, but not go all the way through the fat to get better crackling. However, you migh want to score a chicken breast (evenly placed slashes into the breast 5mm deep) to ensure a marinate really penetrates the meat. same terminology, different reason for doing it with either of the above.
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I am not a chef or expert, this is just how I like to score my roasts and other meats for grilling. I am not a chef or expert, this is just how I like to score my roasts and other meats for grilling. Skip navigation
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exists and is an alternate of . This means to slice across the meat in an angel but not cut all the way through the meat, just make slits about an eighth of an inch deep about one inch apart. Was this answer useful? Jodester71.
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In the culinary arts, the word marbling refers to white flecks and streaks of fat within the lean sections of meat. Marbling is so named because the streaks of fat resemble a marble pattern. Also called intramuscular fat, marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. In general, the more marbling it contains, the better a cut of meat is. Note that we're not talking about the layer of fat on the outside of the steak or roast, which can be trimmed away. 1  Nor are we talking about layers of fat between two separate muscles, like you'll see in chuck roasts, for instance. Marbling is strictly the flecks of fat that occur within the meat itself.
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Marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor, and some cuts naturally have more marbling than others. Marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor, and some cuts naturally have more marbling than others. share pin email
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Asker's rating. 1  it depends - with a pork joint for instance, you want to score the skin, but not go all the way through the fat to get better crackling. 2  Diamond Cut Meat. 3  Yes, cut slits in it back and forth. 4  use the knife, go diagonally one way, then the other. 5  I'm sorry, I have never even heard of scoring meat.
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I happen to prefer rib eye steaks, but if I happen to see on any given day that the strip steaks feature more marbling than the ribeyes, then that's what I'm going to get. 1  BBQ Beef Recipes. 2  Basic Ingredients. 3  Freezing Food. 4  Cooking FAQs. 5  Beef Mains. 6  Ingredient Information. 7  Cooking FAQs. 8  American Mains.
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When a recipe says to score the meat, does that mean poke holes all over it with a fork or graze the meat gently with a knife?
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It means with a knife. You should cut it so that your meat has diamond shapes on it. Almost like a diamond plaid. it depends - with a pork joint for instance, you want to score the skin, but not go all the way through the fat to get better crackling. However, you migh want to score a chicken breast (evenly placed slashes into the breast 5mm deep) to ensure a marinate really penetrates the meat.
https://answers.yahoo.com/question/index?qid=20070914065341AAHokSv
What does score mean in cooking? Score in cooking refers to making light cuts in parallel lines on the surface of the meat, pastry, etc., which you are preparing. (The cut depth should be no more than 1/16 ….) A second set of light cuts in parallel lines is made perpendicular to the first set, creating a diamond pattern.
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score the meat meaning
Score in cooking refers to making light cuts in parallel lines on the surface of the meat, pastry, which you are preparing. Score the meat in cooking refers to making light cuts in parallel lines on the surface of the meat, and pastry, which you are preparing.