Search results
Results from the WOW.Com Content Network
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Ground beef, minced beef or beef mince - often just generically referred to as mince or mincemeat, is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, kofta, and burritos.
Powder, Salt, Minced 2.43 (14) Polish sausage, many smoked sausage types Ginger Whole, ground 2.43 (14) Pork sausage, frankfurters, corned beef Mace Ground 2.43 (14) Veal sausage, liver sausage, frankfurters Marjoram Leaves 3.39 (19.5) Liver sausage, Polish sausage, head cheese Mustard Seed, powdered 2.52 (14.5) Good in almost any sausage ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Meat extenders were used in the United States in the 1940s, with rolled oats used as an extender in sausage meat, and dishes such as stuffed cabbage were considered to be a suitable way of extending meat. [3] By the 1970s, soy protein was commonly used as a meat extender. [4]
Kaoliang wine is sometimes used in the sausage recipe. In night markets they are often served on a stick with many different condiments. Sometimes, they are wrapped in glutinous rice. In the very early 1980s, when resources were still relatively scarce, the standard serving is one sausage link on a toothpick garnished with a clove of garlic.
Kangaroo meat is incredibly lean, with approximately 23.2% protein and only 2.6% fat, significantly lower than beef, which contains 19.0% protein and 15.8% fat. [11] Its energy content is also much lower, at just 486 kilojoules (116 kilocalories ) per 100 grams compared to 912 kilojoules (218.2 kilocalories) in beef, making it an ideal option ...
Pork belly cut, showing layers of muscle and fat A pig being slow-roasted on a rotisserie. Pork is the culinary name for the meat of the pig (Sus domesticus).It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE.