Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Duvel

Duvel

1 hour ago, heidih said:

Well a non native English speaker might mean "tender" by that spelling. Or it miht be cartilage like this https://asian-recipe.com/chicken-cartilage-yakitori-recipe-nankotsu-10123  Sure @weinoo will clarify


Nope, tendon it is. Cf. the beef tendon written under it and check the Chinese. Not an English typo.

 

The tendon is a tough fatty part with - well - the tendon running through it somewhat under the breast fillet. It withstands the heat of the grill well and gets a bit “crunchy” when grilled without drying out.

Duvel

Duvel

1 hour ago, heidih said:

Well a non native English speaker might mean "tender" by that spelling. Or it miht be cartilage like this https://asian-recipe.com/chicken-cartilage-yakitori-recipe-nankotsu-10123  Sure @weinoo will clarify


Nope, tendon it is. Cf. the beef tendon under it and check the chinese. Not an english typo.

 

The tendon is a tough fatty part with - well - the tendon running through under the breast fillet. It withstands the heat and gets a bit “crunchy” when grilled without drying out.

×
×
  • Create New...