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Braising—combining a direct dry-heat charbroil grill or gridiron grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish. Boiling—as in boiling of crabs, crawfish, or shrimp, in seasoned liquid. Deep frying
A wide selection of meat fills the "po' boy bread," [1] including roast beef, ham, fried shrimp, [2] fried crawfish, [2] fried catfish, [3] Louisiana hot sausage, [4] fried chicken, alligator, duck, boudin, and rabbit listed among possible ingredients.
Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. [1] The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and much chopped parsley and other ingredients are stuffed into the cuts.
Closer to the coast, 18th-century recipes for English trifle turned into tipsy cakes, replacing the sherry with whiskey and their recipe for pound cake, brought to the South around the same time, still works with American baking units: one pound sugar, one pound eggs, one pound butter, one pound flour.
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.
Japanese kourayaki, or blended crab tomalley and roe baked in its shell. Tomalley is the hepatopancreas (the organ that fulfills the functions of both the liver and the pancreas) of a lobster, crab or other arthropods of a crustacean when used for culinary purposes.
Louisiana produces 100 million pounds (45 million kilograms) of crawfish per year with the red swamp and white river crawfish being the main species harvested. [20] Crawfish are a part of Cajun culture dating back hundreds of years. [21] A variety of cottage industries have developed as a result of commercialized crawfish iconography.
Colour varies considerably among individuals, with adults ranging from dark brown-green to black or blue. [2] [4] For undetermined reasons, populations in the Frankland River system on the West Coast are predominantly found to be blue-white in colour. [12] Males can be identified by their larger pincers compared to females.