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Poultry and dairy products prex
- 1. Poultry and Dairy Products Acuña, Casera, Faustino, Parana, Pinat, Rodolfo
- 4. CHICKEN
- 13. CHICKEN CUTS
- 43. DUCK
- 49. Cuts
- 52. Whole
- 54. Cut Up
- 55. Storage Storage Times for Duck and Goose Product Refrigerator 40 °F Freezer 0 °F Fresh Duck or Goose 1 to 2 days 6 months Fresh Giblets (liver, etc.) 1 to 2 days 6 months Cooked Duck or Goose; gumbo, stews or casseroles 3 to 4 days 2 to 3 months Leftover takeout or restaurant food 3 to 4 days 2 to 3 months Smoked duck breast or franks: Vacuum sealed 2 weeks (or 1 week after "use-by date") 1 to 2 months Smoked duck breast or franks: After opening 7 days 1 to 2 months Frozen commercial dinners or entrees Keep frozen before cooking 3 to 4 months Canned duck or goose products in pantry (paté, soup, etc.) 2 to 5 years in pantry; 3 to 4 days after opening After opening, 2 to 3 months
- 57. Duck Eggs
- 59. Fresh
- 61. Bottled
- 62. How to Cook
- 70. TURKEY
- 75. Heritage turkeys
- 77. Turkey cuts
- 87. Roasted Turkey
- 88. Eggs
- 89. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish. The egg is one of the few foods to naturally contain vitamin D. Popular choices for egg consumption are chicken, duck, roe, and caviar, but by a wide margin the egg most often humanly consumed is the chicken egg.
- 93. OSTRICH CHICKEN QUAIL
- 95. A century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor.
- 99. Hard boiled
- 100. soft boiled
- 101. balut, kwek-kwek
- 102. century egg, quail egg
- 104. sushi quail eggs, salted egg
- 105. egg omelette, poached egg
- 106. sunny side up, pickled egg
- 107. baked goods
- 109. DAIRY PRODUCTS
- 161. RABBIT
- 163. Rabbit
- 168. Rabbit Meat Cuts
- 169. Rabbit Meat Cuts
- 170. Rabbit Meat Cuts Saddle Legs Shoulders
Notas do Editor
- http://urbanext.illinois.edu/turkey/history.cfm
- http://www.thenibble.com/reviews/main/meats/turkey-talk.asp#heritage http://www.globalgourmet.com/food/egg/egg1197/chapter2.html#axzz1Rag4uGSr http://www.biosecurity.govt.nz/imports/animals/standards/ihs-turkey-meat.htm http://www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp http://www.globalgap.org/cms/upload/Resources/Publications/Facts_and_Figures/090319_TURKEY-Flyer-final.pdf http://kimbensen.com/node/1309 http://www.cookeryonline.com/Xmas/Turkey.html http://www.kidzone.ws/animals/turkey.htm Heads and wattle changes color Excited – white – blue Angry/threatened – red Courtship - red
- Heritage Turkey A legacy bird. While there are no legal or set guidelines to define heritage animals, to be truly heritage the animal must have a specific set of genetic traits and be raised sustainably on pasture, where they can forage and carry out their natural behaviors. Almost all heritage turkeys are near extinction. Efforts are underway to reintroduce them to the public. preservation of artisanal foods, are helping promote and market the breeds. “standard breed.” A heritage bird must breed naturally, live seven to nine years, and grow slowly. Dark feathers – blend in the forest at night Domesticated turkeys – they are the breeds that are caged and fattened to have bigger breast; injected with flavor enhancers; white feathers Organic Turkey An organic turkey can be any breed, including a Broad Breasted White. Organic simply means that the bird has met the standards for USDA Organic certification, including an organic diet, surroundings including bedding and grazing areas that are pesticide and herbicide free, no hormones or antibiotics, and humane treatment. For many consumers, lack of pesticides and hormones in their food is the most important consideration, and why they purchase organic. Antibiotic-Free Turkey Similar to organic, these turkeys can be any breed. They have not met the more stringent standards for USDA Organic certification, but they have not received antibiotics. Free-Range Turkey These birds were not confined to a cage, but were allowed to roam and forage. Thus, their diets were augmented with grubs, worms, and grass, improving the flavor of the meat; the exercise supposedly improves the texture. Kosher : Of course these turkeys are raised with strict rabbinical supervision and in accordance to Jewish dietary laws and customs. They are fed an organic diet and then slaughtered in the proper fashion.
- These are raised for yield;
- http://decktheholidays.blogspot.com/2010/11/what-everyone-should-know-about-that.html Heritage turkeys are raised traditionally
- contains turkey, goose, chicken, pheasant, partridge, pigeon squab, Aylesbury duck, Barbary duck, poussin, guinea fowl, mallard and quail along with herb and fruit stuffings.
- http://www.recipetips.com/kitchen-tips/t--1287/buying-a-turkey.asp
- safe handling and cooking instructions be put on all packages of raw poultry; this includes any poultry product not considered "ready to eat.”
- The USDA (United States Department of Agriculture) inspects turkeys for quality. The USDA seal can be found on the package, ensuring that the turkey has passed inspection and is suitable for human consumption. Most turkeys sold in food stores are designated "Grade A", meaning that they are of the highest quality. Grade A turkeys have no surface damage such as broken skin, tears, bruises, or cuts and all pinfeathers have been removed. There are no broken bones and the bird is plump and has a pleasing shape. Turkeys that do not receive a Grade A seal are still safe to eat, but their appearance and overall quality may be less than ideal. The other grades given to turkey, as well as other kinds of poultry are Grade B and Grade C. Poultry is graded according to the following criteria: Conformation (proportion of meat to bone) Fat coverage Fleshing Absence of pinfeathers Absence of damage, including cuts, bruises, and broken bones
- dictates the cooking method to use for maximum flavor and tenderness. Young poultry for all cooking methods: Broiler, fryer, roaster, capon, Cornish game hen, or the word "young.“ Mature poultry for moist-heat cooking: Hen, fowl, stewing or baking chicken, or the words "mature" or "old." The name suggests the cooking method
- fully fleshed and meaty; have a good conformation, a normal shape; are free of disjointed or broken bones; have a well-developed and well-distributed layer of fat in the skin; are free of pinfeathers, exposed flesh, and discolorations; and, in the case of whole carcasses, have no missing parts.
- USDA recommends that for optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Don’t buy fresh stuffed turkey because If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly. For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.