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Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
In Vietnam, food made of internal organs is popular. Some dishes like Cháo lòng, Tiết canh use pig's internal organs as main ingredients. Cỗ lòng, a suite of boiled internal of pigs is a delicacy. Bún bò Huế is a noodle soup made with oxtail and pigs' knuckles, often made including cubes of congealed pigs' blood.
The ensuing preserved meat is served in match-length strips as an accompaniment (banchan) to a meal. This is called jang jorim. Brisket is also the main ingredient in a spicy soup called yuk ke jang, part of the class of soups that are complete meals in Korean cuisine. Nowadays, it is also popular to cook thin slices of it quickly over a hot plate.
Thick soup made of clams, potatoes, salt pork and onions Cock-a-leekie: Scotland: Chunky Leek and potato soup made with chicken stock Cold borscht / Šaltibarščiai Lithuania: Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based ...
A shoulder tender [6] [7] also called beef shoulder petite tender, [8] beef shoulder tender petite roast, [9] bistro filet, rat or teres major steak [6] [7] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck).
Place the turkey carcass in a large pot. Cover with cold water, bring to a boil, then lower heat and simmer for 2 hours. Strain and reserve stock (reserving excess turkey meat, if desired).
Try it in a Cream of Onion Soup or Chicken Noodle Soup (consider making a version with leftover turkey meat instead of shredded chicken), or make a turkey pot pie with the stock and meat.
Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses [1] [2]
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