The Food Lab: Better Home Cooking Through Science

Salad, Spicy Thai-Style, 344, 344
shopping for, 335
slicing against the grain, 340–41
slicing and serving, 335, 335
Steak House–Style Grilled Marinated, 343, 343
tenderness, 330
trimming, 335
where it’s cut from, 335
Flap Meat (sirloin tips)
about, 338
best way to cook, 331
cooking methods, 339
Extra-Crunchy Chicken-Fried Steak with Cream Gravy,
873, 873–75
flavor of, 331
Grilled, with Honey-Mustard Marinade, 345, 345
other names for, 338
raw, appearance of, 329
shopping for, 338–39
slicing and serving, 339, 339
stewing or braising, 241
tenderness, 331
trimming, 339
where it’s cut from, 338
Flour
-and-butter roux, adding liquid to, 743, 743
dredging foods in, for deep-frying, 864, 865–68
shelf life, 79
thickening soups with, 215
volume and weight conversions, 9