Frenching is the cutting away of the fat, gristle and meat at the end of the bone (rib) of chops, crown roast and standing rib roast.The bone is scraped with a sharp boning knife to clean 1 to 2 inches (2.5 to 5 cm) of the tip of the rib before cooking.
Answers
January 31, 2010
Frenching is the cutting away of the fat, gristle and meat at the end of the bone (rib) of chops, crown roast and standing rib roast.The bone is scraped with a sharp boning knife to clean 1 to 2 inches (2.5 to 5 cm) of the tip of the rib before cooking.