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Goose Meat
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt. The meat, liver and other organs, fat, blood, and eggs are used culinarily in various cuisines. Methods of cooking include roasting, spit-roasting, braising, steaming, grilling, simmering, and stewing. Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings. In many culinary traditions, a roast goose is a feast meal dating back centuries. Uses The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines. The meat has a distinctive flavor. Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Babur
Babur (; 14 February 148326 December 1530; born Zahīr ud-Dīn Muhammad) was the founder of the Mughal Empire in the Indian subcontinent. He was a descendant of Timur and Genghis Khan through his father and mother respectively. He was also given the posthumous name of ''Firdaws Makani'' ('Dwelling in Paradise'). Born in Andijan in the Fergana Valley (now in Uzbekistan), Babur was the eldest son of Umar Shaikh Mirza II (1456–1494, Timurid governor of Fergana from 1469 to 1494) and a great-great-great-grandson of Timur (1336–1405). Babur ascended the throne of Fergana in its capital Akhsikath in 1494 at the age of twelve and faced rebellion. He conquered Samarkand two years later, only to lose Fergana soon after. In his attempt to reconquer Fergana, he lost control of Samarkand. In 1501, his attempt to recapture both the regions failed when the Uzbek prince Muhammad Shaybani defeated him and founded the Khanate of Bukhara. In 1504, he conquered Kabul, which was un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasted Goose
Roast goose is cooking Goose as food, goose meat using dry heat with hot air enveloping it evenly on all sides. Many varieties of roast goose appear in cuisines around the world, including Cantonese cuisine, Cantonese, European cuisine, European, and Middle Eastern cuisines. Roasting can enhance its Flavor (taste), flavor. Cantonese In Guangdong and Hong Kong, roast goose is a variety of ''siu mei'', or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. They are normally served with plum sauce to augment its flavour. Results of a 2016 survey released by the municipal government of Guangzhou showed that roast goose was the most popular dish, outranking white cut chicken and Squab#In cuisine, roast squab. European Goose has a distinct flavor which makes it a favorite European Christmas dish. In Germany, roast goose is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French language, French word ''wikt:confire#French, confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of food preservation, preservation. Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BBC Good Food
''Good Food'', known as ''BBC Good Food'' until 2024, is a global food media brand, with a monthly magazine, website, app, live events and series of books. Keith Kendrick is Head of Magazines along with Dr. Keith Rowley, with Christine Hayes as ''BBC Good Foods first brand editorial director. Natalie Hardwick is the editor of bbcgoodfood.com. In November 2014, the ''BBC Good Food'' brand celebrated its 25th anniversary with a new logo, designed by international branding agency Lambie-Nairn. ''BBC Good Food'' magazine was awarded Food and Drink Magazine of the year at the DMA 2013 Digital Magazine Awards and Digital Magazine Of The Year at the PPA Digital Publishing Awards 2013. In 2018, rights to the brand were acquired from BBC Studios BBC Studios Limited is a British content company. It is a commercial subsidiary of the BBC that was formed in April 2018 through the merger of the BBC's commercial production arm and the BBC's commercial international distribution arm, B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called ''shortening'' is that it makes the resulting food crumbly, or to behave as if it had short fibers. Solid fat prevents cross-linking between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist Hippolyte Mège-Mouriès in 1869, margarine also came to be included in the term. Since the invention of hydrogenated vegetable oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rendering (animal Products)
Rendering is a process that converts waste animal biological tissue, tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. It can also be applied to non-animal products that are rendered down to pulp. The rendering process simultaneously dries the material and separates the fat from the bone and protein, yielding a fat commodity and a protein Meal (granular material), meal. Input sources In animal products, the majority of tissue processed comes from slaughterhouses, but also includes restaurant grease, butcher shop trimmings, and expired meat from grocery stores. This material can include the fatty tissue, bones, and offal, as well as entire carcasses of animals condemned at slaughterhouses and those that have died on farms, in transit, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indigenous Cuisine Of The Americas
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread). Foods like cornbread, Turkey meat, turkey, cranberry, blueberry, hominy, and Mush (cornmeal), mush have been adopted into the cuisine of the broader United States population from Native American cultures. In other cases, documents from the early periods of Indigenous American contact with European, African, and Asian peoples have allowed the recovery and revitalization of Indigenous food practices that had formerly passed out of popularity. The most important Indigenous American crops have generally included Indian corn (or maize, from the Taíno name for the plant), beans, squash, pumpkins, sunflowers, wild rice, sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. History In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits (" roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include '' kebabs'', '' dolmas'', '' falafel'', '' baklava'', yogurt, '' doner kebab'', ''shawarma'' and '' mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently, the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen, including the various ethnic, cultural, religious and ethno-linguistic groups within these nations. Varieties * Arab cuisine * Assyrian cuisine * Bahraini cuisine * Balochi cuisine * Cypriot cuisine * Eastern Arabian cuisine * Egyptian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Cuisine
European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe. The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions.Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co. Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size.Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats. Those better-off would also make pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Cuisine
Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associated with a specific culture. Asia, as the largest and most populous continent, is home to many cultures, each with its own characteristic cuisine. Asian cuisine, also known as Eastern cuisine, is considered the "culture of food within a society" due to the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisines are also renowned for their spices. A key taste factor in Asian cuisine is “umami” flavor, a strong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract. Ingredients common to many cultures in East and Southeast Asia include rice, ginger, garlic, sesame seeds, chilis, dried onions, soy, and tofu. Stir frying, steaming, and deep fry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast Goose
Roast goose is cooking goose meat using dry heat with hot air enveloping it evenly on all sides. Many varieties of roast goose appear in cuisines around the world, including Cantonese, European, and Middle Eastern cuisines. Roasting can enhance its flavor. Cantonese In Guangdong and Hong Kong, roast goose is a variety of '' siu mei'', or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. They are normally served with plum sauce to augment its flavour. Results of a 2016 survey released by the municipal government of Guangzhou showed that roast goose was the most popular dish, outranking white cut chicken and roast squab. European Goose has a distinct flavor which makes it a favorite European Christmas dish. In Germany, roast goose is a staple for Christmas Day meals. For European cultures, roast goose is traditi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
