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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.
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.
Pork blood soup and dumplings, jiaozi, were recorded as food for night labourers in Kaifeng. In Shanghai cuisine, the soup has evolved into the well-known "酸辣湯—Suan La Tang", Hot and Sour Soup, with various additional ingredients. As well as pork, the offal of other animals is used in traditional Chinese cooking, most commonly cattle ...
Uncut and cut beef shank (gravy beef) Raw beef shank, whole cut Braised beef shank The beef shank is the leg portion of a steer or heifer.In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
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).
Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used. Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock. Sometimes, the less desirable ...
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To hold food, including food that is ready to be served A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. Bread knife: To cut bread A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion ...