Liver - the insides of animals , going to cooking.
The composition of the liver includes: liver, kidneys, heart, lungs, diaphragm, trachea in their natural connection. The most valuable product - the liver - is used to prepare pastes , canned food, used for the preparation of second courses. Kidneys go to soups, hodgepodge , main dishes. Heart, stomach ( abomasum , book ) and udder are prepared by long cooking ( flyaki , khash ). The grid ( mesentery ) is used in Russian and Belarusian cuisine as a wrapper for cooking stewed dishes, which include cereals (pyshecha, nanny , etc.).
Liver without its most valuable parts - the liver, kidneys, nets - is used to make cheap pates and liver sausages.
Liver can be regarded in terms of its food quality not at all lower and sometimes even higher than meat, but it requires more careful preparation [1] .
Sources
- V. V. Pokhlebkin “Culinary Dictionary” - Moscow: Tsentrpoligraf 2007,
Notes
- ↑ Pokhlebkin, William Vasilievich “Culinary Dictionary