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In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
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Foie gras (French for 'fat liver'); (French: [fwa ɡʁɑ] ⓘ, English: / ˌ f w ɑː ˈ ɡ r ɑː / ⓘ) is a specialty food product made of the liver of a duck or goose. According to French law, [ 1 ] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding) .
Meat (pork, goose, duck, chicken, game birds, rabbit), salt, fat Media: Rillettes Rillettes ( / r ɪ ˈ l ɛ t s , r i ˈ j ɛ t / , also UK : / ˈ r iː j ɛ t / , French: [ʁijɛt] ) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [ 1 ]
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.
Chitterlings in broth. Chitterlings (/ ˈ tʃ ɪ t (ər) l ɪ ŋ z / CHIT-linz), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, [1] though cow, lamb, goose and goat may also be used.