Home » Offal Fine Food: You Are Making What for Dinner?: Other Edible Parts of the Animal by Ivy Newton
Offal Fine Food: You Are Making What for Dinner?: Other Edible Parts of the Animal Ivy Newton

Offal Fine Food: You Are Making What for Dinner?: Other Edible Parts of the Animal

Ivy Newton

Published February 8th 2013
ISBN : 9781482390605
Paperback
114 pages
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 About the Book 

As meat is the most costly of food on the grocery list, it is a sound decision to use all the parts of the animal and work them into everyday dishes. So-called inferior pieces not inferior because they contain less nourishment, but inferior becauseMoreAs meat is the most costly of food on the grocery list, it is a sound decision to use all the parts of the animal and work them into everyday dishes. So-called inferior pieces not inferior because they contain less nourishment, but inferior because the demand for such parts is less should is used for all types of wonderful dishes. Stews, ragouts, and numerous other dishes are delicious ways to cook the pieces we overlook in the grocery store. We have no occasion here to spend money on good looks and lets face it- a beef heart wins no beauty contests. However, beef heart is an inexpensive and lean muscle, and its typical to find in the grocery store. Beef heart is a leaner cut than top sirloin steak and costs less. Certain types of offal, including kidneys and liver, can be very high in cholesterol .However the kidneys and liver are high in folic acid, vitamin B 9, which is an important vitamin necessary for healthy blood. Lack of folic acid may lead to anemia. Aside from the pieces of meat into which an animal is usually cut, there will be left as offal the backbone, the brain, the heart, the liver, the kidneys and lungs, feet, stomach and skin. Nearly every cook does not know what disposition to make of all these parts and too often these wholesome portions of the animal are not utilized to best advantage.