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Edible bird's nests, also known as swallow nests (Chinese: 燕窝; pinyin: yànwō), are bird nests created from solidified saliva by edible-nest swiftlets, Indian swiftlets and other swiftlets of the genera Aerodramus, Hydrochous, Schoutedenapus and Collocalia, which are harvested for human consumption. Edible swiftlet nests, packaged for sale.
The edible-nest swiftlet (Aerodramus fuciphagus), also known as the white-nest swiftlet, is a small bird of the swift family which is found in Southeast Asia. Its opaque and whitish bird nest is made exclusively of solidified saliva and is the main ingredient of bird's nest soup , a delicacy of Chinese cuisine.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Ortolan bunting. The ortolan (Emberiza hortulana), also called ortolan bunting, is a Eurasian bird in the bunting family Emberizidae, a passerine family now separated by most modern scholars from the finches, Fringillidae. The genus name Emberiza is from Alemannic German Embritz, a bunting. The specific name hortulana is from the Italian name ...
Fruiting bodies between 3–8 mm in diameter, 5–15 mm tall, and cup- or urn-shaped—having almost vertical sides with the lip flared outwards; color ranging from white, grey, buff, or tawny. Nidularia. Typically 0.5–6 mm in diameter x 0.5–3 mm tall. They may be somewhat irregular in shape, or have a well-formed cup that is thin and fragile.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
and see text. The American coot (Fulica americana), also known as a mud hen or pouldeau, is a bird of the family Rallidae. Though commonly mistaken for ducks, American coots are only distantly related to ducks, belonging to a separate order. Unlike the webbed feet of ducks, coots have broad, lobed scales on their lower legs and toes that fold ...