| KERALA LIGHT |
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How to make different Dishes. |
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Beef is the culinary name for meat from bovines, especially domestic
cattle (cows). Beef is one of the principal meats used in the cuisine of
Australia, Europe and the Americas, and is also important in Africa,
East Asia, and Southeast Asia. In the Middle East, lamb is usually
preferred over beef. Consuming beef is more or less universally
forbidden by Hindus as bovine are revered throughout many Hindu
religious traditions. It is also discouraged among some Buddhists. Beef muscle meat can be cut into steaks, pot roasts or short ribs, or it can be ground/minced. The blood is used in some varieties of blood sausage. Other parts which are eaten include the meaty tail, tongue, tripe from the stomach,glands—particularly the pancreas and thymus—referred to as sweetbreads, the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, the tender testicles of the bull (known in the US as "calf fries", "prairie oysters", or "Rocky Mountain oysters"), intestines, and the udder. Beef bones are used for making soup stock. The better cuts are usually obtained from the steer; the heifer tends to be kept for breeding. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed grain. The United States, Brazil, Japan and the People's Republic of China are the world's four largest consumers of beef. The world's largest exporters of beef are Australia, Brazil, Argentina and Canada. Beef production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico. ------------------------------------ |
The modern chicken is a descendant of Red Junglefowl hybrids with the
Grey Junglefowl first raised thousands of years ago in the northern
parts of the Indian subcontinent. Chicken as a tasty meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuffs. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. U.S. chicken consumption increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy or B.S.E. Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock. Chickens raised specifically for meat are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Typically, the muscle tissue (breast, legs, thigh, etc), livers, hearts, and gizzard are processed for food. Chicken feet are commonly eaten, especially in French and Chinese cuisine. Chicken wings refers to a serving of the wing sections of a chicken. ------------------------------------ |
Mutton — a female (ewe) or castrated male (wether) sheep having more
than two permanent incisors in wear. In Australia the definitions are
extended to include ewes and rams, as well as being stricter on the
definition for lamb which is: Lamb — 0 permanent incisors; female or castrate entire male ovine 0-12 months (note that the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors 'in wear'.) The younger the lamb is, the smaller the lamb will be, however, the meat will be more tender. Sheep mutton is meat from a sheep over two years old, and has a less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red. Meat from sheep features prominently in cuisines of the Mediterranean, the Basque culture both in the Basque country of Europe and in the sheepherding areas of the Western United States, North Atlantic islands, Australia, North Africa, Central Asia, the Middle East, South Asia, and certain parts of China because other red meats are eschewed for religious or economic reasons. Barbecued mutton is also a speciality in some areas of the United States and Canada. According to Jewish Kosher law, sheep may be eaten, but, as with cows, they must be killed while conscious, and the sciatic nerve as well as certain types of fat on the back half of the animal may not be eaten; this makes certain cuts, such as leg or steaks, very difficult to produce in some countries. Similar rules apply for the Islamic dietary code, known as Halal. In terms of offal cuts, lamb liver is commonly eaten in many countries. Pluck (lungs, heart and liver) is amongst the major ingredients in the traditonal Scottish dish of haggis. -------------------------------------- |
Fish as food describes the edible parts of freshwater and
saltwater-dwelling, cold-blooded vertebrates with gills. Shellfish, such
as mollusks and crustaceans, are other edible water-dwelling animals
that fall into the broadest category of fish. Fish is consumed as food all over the world; with other seafoods, it
provides the world's prime source of high-quality protein: 14–16% of the
animal protein consumed world-wide; over one billion people rely on fish
as their primary source of animal protein. Fish is among the most common
food allergens. Fish, especially saltwater fish, is high in Omega 3 fatty acids,
which are heart-friendly, and a regular diet of fish is highly
recommended by nutritionists. This is supposed to be one of the major
causes of reduced risk for cardiovascular diseases in Eskimos. It has
been suggested that the longer lifespan of Japanese and Nordic
populations may be partially due to their higher consumption of fish and
seafood. The Mediterranean diet is likewise based on a rich intake of
fish. |
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