FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home > 

Cooking Tips >  Easter Eggs to Expiration Dates >  Entrecote

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications
An extensive selection of free magazines and other publications

Entrecote

'Entrecote' means 'between the ribs' and refers to a steak cut from the rib section of beef, specifically between the ninth and eleventh ribs. In the U.S. this would be called a rib steak. The term is sometimes used incorrectly to refer to a strip steak.

 

 

 

 

 

COOKING TIPS

  Easter Eggs to Expiration Dates   |   Easter Eggs   |   Edamame   |   Eggs   |   Eggs, Boiled Eggs   |   Egg Whites   |   Egg Yolks   |   Eggs, Freezing Eggs   |   Eggplant   |   Endive   |   Enokidake, enoki   |  Entrecote   |   Epazote   |   Equivalents & Substitutions   |   Escarole   |   Evaporated Milk   |   Ewes' Milk   |   Expiration Dates  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2023 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages