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Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. Tallow after rendering
Jump to content. Main menu. Main menu. move to sidebar hide. Navigation Main page; Contents; Current events; ... Beef fat: 41: 43: 3 Goose fat [9] 33: 55: 11 Dressing ...
Bear's grease was made from the fat of the brown bear mixed with beef marrow and a perfume to disguise the smell. Before the start of the twentieth century, manufacturers were substituting pig, [4] veal, suet, lard and beef marrow fat for bear's fat as the demand exceeded the available supply of genuine bear's fat.
Tallow is a rendered form of beef or mutton suet, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton suet. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point.
Fruits from the oil palm tree lend both fat and flavor to this soup from the Niger Delta, which also features fresh catfish, beef and dried seafood. It’s so popular that packets of ready-mixed ...
This last item, the "marrow gut", was a key ingredient. Davidson quotes Ramon Adam's 1952 Come An' Get It: The Story of the Old Cowboy Cook, which reports that this is a tube, between two of the calf's stomachs, filled with a substance resembling marrow, deemed edible only while the calf is young and still feeding on milk. This marrow-like ...
First things first, “Beef tallow is a fat produced from cooking down, or rendering, the fat that surrounds the organs of a cow,” explains Corey L. Hartman, M.D., F.A.A.D., board-certified ...