The blog of cooking-ez.com

Incise some meats before cooking


Incise some meats before cooking
Have you ever had this rather unpleasant phenomenon: you grill a meat, a pork chop or a veal cutlet for example, and during cooking it becomes completely deformed?

It takes a very strange shape, a bit difficult to describe, a sort of cone around the central area of the meat, which also hinders the cooking process.
7,382 4.9/5 based on 15 reviews
Grade this page:

Last modified on: June 19th 2021

Incise some meats before cooking

What happened?

This painful phenomenon is related to the structure of the piece of meat, if you look at the picture of these 2 chops, the blue arrows are framing the most fleshy part (the "nut" in French).

pork chop



And the nut is surrounded by a fairly thin, white ring, which is a much fattier part of the meat.
During cooking, especially if it is quick, this fatty part will shrink, without breaking or cutting, and thus contract the nut, hindering its cooking, not great...

What to do to avoid this?

This is fortunately quite simple, just cut the fatty part, incise it in at least 1 place.

cotelette incision of the ring


A good sharp knife cut the ring (in this picture in 2 different places), and this way you are sure that, when cooking, your piece of meat will remain flat.

Note that this applies mainly to meats like chops, cutlets, or even steak, but more generally to any piece of meat that is a bit flat and you're worried about it shrinking.


To summarize: To avoid deformation when cooking a piece of meat, slit it around the nut.

Lasts posts
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
7615 June 5th 2024
Don't throw away disposable piping bags
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
1,9615 May 28th 2024
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
1,4015 May 22th 2024
Wipe meats and fish before cooking
Wipe meats and fish before cooking
When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.
3,0575 April 14th 2024
Toss the salad
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...
4,1815 March 8th 2024
Other pages you may also like
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
54K 24.2 June 21th 2017
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
105K 14.0 November 6th 2012
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
7615 June 5th 2024
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
40K 24.6 February 8th 2018
Kitchen ovens
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.
23K4.4 May 16th 2020
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page