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.
4,663 3 4.7
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.

Back to top of page

Lasts posts
The right bread knife
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .
2,876 September 15th 2022
Parmesan cheese crusts
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
5,7884.6 September 14th 2022
The gelling agent in a cream
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
5,1764.9 June 18th 2022
The preservation of bread
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
6,1613 June 11th 2022
Beans in primeur
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
5,089 June 4th 2022
Other pages you may also like
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
128K4.3 June 16th 2021
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
240K 23.4 June 23th 2021
Should a sausage be pricked before cooking?
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
36K2.2 September 29th 2018
What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
90K4 May 2nd 2017
Salt and yeast
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
58K4 March 15th 2019
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