2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Poultry meat is rich in water, salts, proteins and vitamins. In addition, it is very tasty, easy to digest and is widely used in dietary and children's cuisine.
To a large extent, its taste depends on the food and age of the bird. To clean the inside of the bird, first cut off the legs to the first joint and separate the head.
Then cut the lower part of the neck to the chest and pull out the windpipe and esophagus. Cut the abdomen in half and remove the entrails. Carefully separate the liver from the intestines, being careful not to burst the gallbladder.
Also separate the stomach - the mill, cut it and peel its inner hard skin. Then wash the bird well with cold water.
To roast the bird evenly, press it for a while with a wide flat weight. This makes it relatively flat and its protruding parts do not burn.
To boil an old bird faster, rub it inside and out with lemon or soak it for 2-3 hours in a mixture of water and vinegar in equal parts. You can also add a little brandy while it is boiling.
Boiled chickens get a much more pleasant taste if before you put them to boil, put inside them 1/2 bunch of parsley or 1 onion.
When roasting a stuffed bird, instead of sewing it up, stick toothpicks on both sides of the incision, around which you weave a strong floss or a thin string; you will separate them very easily when the bird is roasted.
Recommended:
Culinary Textbook: How To Cook Meat And Vegetables?
In order to obtain a strong broth saturated with nutrients, it is necessary to place the products (meat, bones, fish or vegetables) in cold water and heat them slowly on the stove, and it is even better to cut them into small pieces. pieces.
Culinary Textbook: Proper Cooking Of Fish
Very convenient utensils for cooking fish are special long pots with a grid that has handles on the side. This removes the fish slightly from the water without tearing it. In the absence of such a vessel, it is recommended that large fish be boiled wrapped in a clean sparse cloth, pre-scalded and rinsed with cold water, and tied lightly with twine.
Some Subtleties In Cooking Poultry
Poultry contains more complete proteins than meat of domestic animals. Poultry fat has a lower melting point than beef. When buying frozen chicken or other poultry, thaw the meat gradually, at a temperature no higher than 18 degrees. Avoid thawing with warm water, as all valuable substances will pass into the water.
When Cooking Poultry, Do So
Poultry has a softer texture than other meats, is not greasy, is easily digestible. Here are some tricks in its preparation and how it should be served: - Frozen birds are thawed at room temperature, and only as long as necessary to clean and slaughter.
Culinary Textbook: Primary Processing Of Birds
Catering establishments receive slaughtered birds, the primary processing of which has been carried out in poultry slaughterhouses. Characteristic of cleaning the birds there is the maintenance of high hygiene during slaughter, scalding, plucking, gutting and sorting.
