|
Veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta
Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other countries, due to Italian diaspora. Italy Lombardy ''Cotoletta alla milanese'' ( after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. Emilia-Romagna ''Cotoletta alla bolognese'' ( after its place of origin, Bologna) is similar to a ''milanese'' but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' ( after its place of origin, Palermo) is similar to a ''milanese'' but the veal is brushed with olive oil, and then baked or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiana
Parmigiana (, ), also called parmigiana di melanzane , melanzane alla parmigiana , or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. History There are several theories about the origin of the dish. Most frequently its invention is attributed to either Parma, Sicily or Naples. The case for Parma is that ''Parmigiana'' refers to Parma and because Parmigiano-Reggiano cheese is produced there. Sicilian food writers have several different explanations for a Sicilian origin. According to author Pino Correnti, the word derives from the Sicilian word for , a wicker sleeve used both for wine bottles and the hot casserole in which the dish would be prepared and served. Authors Mary Taylor Simeti, Vi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Animal Welfare
Animal welfare is the well-being of non-human animals. Formal standards of animal welfare vary between contexts, but are debated mostly by animal welfare groups, legislators, and academics. Animal welfare science uses measures such as longevity, disease, immunosuppression, behavior, physiology, and reproduction, although there is debate about which of these best indicate animal welfare. Respect for animal welfare is often based on the belief that nonhuman animals are sentient and that consideration should be given to their well-being or suffering, especially when they are under the care of humans. These concerns can include how animals are slaughtered for food, how they are used in scientific research, how they are kept (as pets, in zoos, farms, circuses, etc.), and how human activities affect the welfare and survival of wild species. There are two forms of criticism of the concept of animal welfare, coming from diametrically opposite positions. One view, held by some think ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blanquette De Veau
Blanquette de veau () is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France. Definition ''The Oxford Companion to Food'' describes "blanquette" as "a French and to some extent international culinary term indicating a dish of white meat (veal, poultry, also lamb) served in a white sauce". In ''Larousse Gastronomique'', Prosper Montagne's definition is "the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavourings".Montagne, p. 125 Simone Beck, Louisette Bertholle and Julia Child in their ''Mastering the Art of French Cooking'' describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks". In 2007 Anne Willan wrote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calf (animal)
A calf ( : calves) is a young domestic cow or bull. Calves are reared to become adult cattle or are slaughtered for their meat, called veal, and hide. The term ''calf'' is also used for some other species. See "Other animals" below. Terminology "Calf" is the term used from birth to weaning, when it becomes known as a ''weaner'' or ''weaner calf'', though in some areas the term "calf" may be used until the animal is a yearling. The birth of a calf is known as ''calving''. A calf that has lost its mother is an orphan calf, also known as a ''poddy'' or ''poddy-calf'' in British. ''Bobby calves'' are young calves which are to be slaughtered for human consumption. A ''vealer'' is a calf weighing less than about which is at about eight to nine months of age. A young female calf from birth until she has had a calf of her own is called a ''heifer'' (). In the American Old West, a motherless or small, runty calf was sometimes referred to as a dodie. The term "calf" is also used for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paupiette
A ''paupiette'' is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats. It is often featured in recipes from Normandy. It is often fried or braised, or baked in wine or stock. They are very popular in France, being sold ready-prepared in supermarkets and butchers. Paupiettes can be made with various items such as chicken, beef, lamb, fish, veal, cabbage, turkey escalopes or slices of calves' sweetbreads. A ''paupiette'' is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting or even anchovy) is stuffed, rolled and secured with string before cooking in a stock. A synonym of ''paupiette'' is, in Belgium, ''oiseau sans tête''. Examples of dishes featuring paupiettes ''Paupiettes de Volaille Florentine'', where the stuffing is spinach and prosciutto and rice. ''Paupiettes of lamb à la créole'', where the stuffing is pork forcemeat with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Agriculture, Food And Rural Affairs (Ontario)
The Ministry of Agriculture, Food and Rural Affairs (OMAFRA) is an Ontario government ministry responsible for the food, agriculture and rural sectors of the Canadian province of Ontario. The Minister is currently Lisa Thompson. The Ministry helps to build a stronger agri-food sector by investing in the development and transfer of innovative technologies, retaining and attracting investment, developing markets, providing regulatory oversight, and providing effective risk management tools. Ministry mandate The Ministry of Agriculture, Food and Rural Affairs works to advance government efforts to promote a competitive and productive agri-food sector and to provide economic growth and opportunities in rural Ontario. The mandate of the Ministry is set by the Premier of Ontario and conveyed to the Minister of Agriculture, Food and Rural Affairs through a mandate letter. The mandate letter for 2014-2015 contains the following priorities: * Supporting the growth of the agri-food secto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food or even as delicacies. Certain offal dishes—including '' foie gras'', '' pâté'', and haggis —are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially during holidays. This includes sweetbread, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. On the other hand, intestines are traditionally used as casing for sausages. Depending on the context, ''offal'' may refer only to those parts of an animal carcass discarded after butchering or skinning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage causes casein to stick to other cleaved casein molecules and form a network. It can cluster better in the presence of calcium and phosphate. This is why those chemicals are occasionally added to supplement pre-existing qu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Demi-glace
Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (''demi-glace au bœuf'') or "chicken demi-glace" (''demi-glace au poulet''). The term "demi-glace" by itself implies that it is made with the traditional veal stock. Preparation The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have refined the method of French cooking, as well as codified many standard French recipes. Although many recipes for demi-glace give the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Rennet")
