Search results
Results From The WOW.Com Content Network
The meat has a taste somewhere between beef and venison and is higher in protein and lower in fat and cholesterol than beef, pork, and chicken. [136] Elk meat is a good source of iron, phosphorus and zinc. [137]
Cream gravy, or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary ...
Meat mimics use plants, cultured cells and fungi to create products that taste like beef, chicken, pork and fish.
A variety of wild fruits like pawpaws, wild blackberries, and persimmons are also commonly available in Appalachia as well. [159] The gravy for biscuits and gravy is typically sausage or sawmill, not the red-eye gravy (made with coffee) used in the lowland South.
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...
Ingredients: 4 black scabbard fish filets. 1 tablespoon lemon juice, freshly-squeezed. Salt and pepper. 1 clove garlic, minced. 1 cup flour. 1 egg, beaten
I would swim in this sauce if I could. Home & Garden. Lighter Side
Like the poorer indentured servants that came to the South, slaves often got the leftovers of what was slaughtered for the consumption of the master of the plantation and so many recipes had to be adapted for offal, like pig's ears and fatback [181] though other methods encouraged low and slow methods of cooking to tenderize the tougher cuts of ...