Meat dishes are appreciated in all countries of the world, since their unique aroma and taste, in addition to satisfying the tactile needs of a person, also saturates his body with vital substances. At the same time, it is quite difficult to figure out how one dish differs from another - and especially when they also have different names.
Steak and entrecote
Steak is an expensive tenderloin from a young bull, which was fed with high-quality grain. Steak meat is always cut across the grain and never steamed before being cooked. The steak is prepared as follows: a piece of meat is quickly fried until crisp and left to cook at a lower temperature so that it is well-done inside. But some chefs neglect the rules for preparing real steak, since not every cafe or restaurant can afford to buy expensive meat for it.
Steak is allowed to be prepared from a wide variety of meats, including high-quality young pork.
Entrecote is ox meat, cut between the ribs and left on the bone. The correct entrecote is a well-done piece, on the side of which you can see a line connecting the well-done on both sides. Today, pork dishes are often called entrecotes, which is absurd in itself, since the meat for them is not taken from the pig at all. Entrecotes can be cooked both in a skillet and in the oven, where they are baked under grated cheese, onions, potatoes, mushrooms and mayonnaise for forty minutes.
Steak and langet
Steak is a traditional American dish and is essentially the same steak with some differences. So, first of all, steaks are of different degrees of roasting - from fried dry meat to juicy steak with blood. In addition, it can be cooked from a whole piece of beef tenderloin or minced meat, and the method of frying generally varies from grilling to open fire - while frying the steak in batter is also allowed.
Americans often call beefsteak not only beef dishes, but also pork dishes.
Langet is a complete dish in the form of tongues cut from beef tenderloin. In principle, there is no classic recipe for making a langet, since it is prepared in a variety of ways, by beating beef before cooking, combining it with various side dishes or breading in breadcrumbs. Thus, the differences between these dishes can be considered their method of roasting according to strictly defined rules, the place where the meat is cut, the variety of dishes and the degree of their roasting, as well as the method of cutting meat and serving it with related products.
