goose

The history of meat processing

In Kievan Rus by our ancestors along with farming engaged in cattle breeding, hunting and fishing. This determined the traditional set of products in the diet of the Russian people.

Of course, in ancient times the main source of animal protein was the meat of animals and fish. Horsemeat in the diet of the Russian people did not play a significant role, although the ritual of the ban on its use before the spread of Christianity was not. In the Chronicles mention about eating horse meat, but it is always about exceptional cases – hunger campaigns, the siege of cities, etc. (primary chronicle, Laurentian list, the year 964, 971, etc.).

Veal in Russia long time did not eat, and its use for food Dmitry Impostor (1605-1606 g) caused an uproar, as a violation of the customs of his native country. Originally this prohibition was caused by the concern of the farmer about saving young animals.

Only in the late eighteenth century veal became a decoration of the Banquet tables of the nobility.

Pork and veal used in Russian food a lot earlier than beef . In the written monuments of the XVII century, lamb and pork are mentioned more often than beef. In “Domostroi” is already given recommendations on the rational use of the individual parts of the carcass of mutton. Continue reading

Beef medallions with a sauce foie Gras

Foie Gras is the fattened liver of a goose or duck, cooked in a special way. However, for the manufacture of foie Gras are not only geese and ducks, but also specially bred hybrids — molardi. Molardi appeared at the crossing of male musk ducks with domestic ducks. With the 60-ies of male molatov used mainly for the manufacture of it is foie Gras.

In several regions of the United States and in many European countries (e.g. Austria, Germany, Denmark, Italy, Luxembourg, Norway, Poland, Turkey, Finland, Croatia, Czech Republic) the production of foie Gras is outlawed. But France is the largest supplier of foie Gras in the world.

Bans on the production of this product associated with abuse with the bird, which was inevitable due to forced feeding. The result of this feeding became broken neck, liver and depressed the morale of birds.

However, defenders of the farmers believe that it is necessary to struggle not with the production of foie Gras, and individual cases of ill-treatment.

At the same time, there are facts that speak about the benefits of foie Gras for health, it attributed the exceptional longevity of the population of South-West France.

In Kiev restaurant “Badger” foie Gras is not prohibited, but the very opposite. In particular this product is used for making a sauce for beef medallions. How to cook beef medallions with a sauce of foie Gras, the chef of the restaurant Yaroslav Artyukh. Continue reading

Cook the most expensive coffee

The mania spread rapidly. Connoisseurs of the drink can not leave aside the island of Java, because it is prepared the most expensive coffee Kopi Luwak, which also creates a very non-trivial way. For this you need a mongoose, familiar to viewers of the film about Rikki-Tikki-Tavi

The mania spread rapidly. Connoisseurs of the drink can not leave aside the island of Java, because it is prepared the most expensive coffee Kopi Luwak, which also creates a very non-trivial way. For this you need a mongoose, familiar to viewers of the film about Rikki-Tikki-Tavi

Almost all coffee trees are their roots owe to the island of Java in Indonesia. Unfortunately in the archipelago in the late seventeenth tragedy struck – the rust fungus destroyed all coffee trees, infecting not only those that grew up in the mountains. Now in Java, these trees can only be planted at a height of one kilometer.

To learn old plantation tried the Dutch. infusing liberica, but she fell under the onslaught of a new kind of fungus. To resist could only Robusta, less fragrant with a slightly bitter aftertaste, now most of the coffee in Indonesia exactly in this class. Continue reading

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