Eps 5: Introduction to the history and deliciousness of foie gras

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Suzanne Arnold

Suzanne Arnold

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Chute has become an integral part of the enlarged fatty liver manufacturing process, rather than a requirement for the production of edible or stuffed goose meat. The Egyptians placed foie gras at the top of their food pyramid and goose meat at the bottom. The Romans popularized the practice of force-feeding geese with tasty figs and then watering the enlarged liver with milk and honey before serving.
Then there were the Egyptians, and later the Greeks and Romans, dedicated to fattening geese and ducks. In the Middle Ages, duck gras and foie gras disappeared from European dining tables, replaced by other animals, such as tortilla-making sheep or pigs, but Jewish slaves continued to insist on the traditional Jewish colonization of the stomach tube passed to them by the Romans during the Roman period. change. Foie gras spread from Greece and Rome to Europe, especially France, thanks in large part to Jewish influence, who used goose fat and duck fat as their preferred cooking medium. New feeding methods were developed, and Jews throughout Europe sold fat foie gras to non-Jews.
Soon, the Egyptians began to eat goose liver, taking it with them as food on their travels along the Nile River. It is believed that foie gras originated from the ancient Egyptians, who noticed that geese and migratory ducks accumulate fat in their liver; they force-fed them to feed on the fatty liver. Jews historically fed geese instead of lard, and the Romans also loved to feed their liver from figs. CIFOG notes that it was first served by the Romans at a banquet in the 1st century BC.
Foie gras translated from French is foie gras. It is believed to have originated in France as it has the status of a French delicacy. Foie gras, made from duck fat and goose liver, is considered a delicacy by many. Although this food is most often associated with France, it is consumed all over the world. Foie gras - a controversial and expensive delicacy, described by the famous food encyclopedia Larousse Gastronomique as “one of the pearls of French gastronomy”, is made from the liver of a specially fed duck or goose.
French cuisine defines foie gras as duck liver or goose liver fed by gavage or force-feeding. Foie gras is a French delicacy made from foie gras with ducks and geese that are force-fed through long tubes for fast and efficient fattening. Foie gras, which in French means "fatty liver", is an enlarged liver of an aquatic bird, traditionally a duck or a goose . , which is fattened by a month of overfeeding, called a stomach tube. According to French law , foie gras is defined as the liver of a duck or goose fed by gavage .
Fatty liver can be produced by other methods without gastric lavage, and is often referred to as "foie gras" or foie gras , although this does not meet the French legal definition. Producers outside of France do not always compulsively feed birds in order to obtain fatty liver , but allow them to eat freely, the so-called ad libitum. Some European countries have banned the forced feeding of animals, as Israel did in 2005, forcing many Israeli producers to move elsewhere.
Today, almost 80% of foie gras is usually made from cheaper ducks and is produced in France, mainly in the Dordogne and Alsace regions, with a small amount produced in Hungary, Belgium, Spain and Bulgaria. In the 20th century, foie gras was mainly produced in France, with the exception of some other European countries. In 2005, France produced 18,450 tons of foie gras , of which 96% were duck liver and 4% foie gras.
Normally, French foie gras is simmered, because traditional foie gras melts fat faster than duck and foie gras produced in most other parts of the world. Duck and foie gras has a slightly lower fat content, and the consistency of high-temperature cooking is usually better than that of foie gras , but chefs can cook foie gras. Use similar techniques developed for ducks , Although be more careful. Duck meat accounts for about 95% of foie gras production because they are easier to raise and fatten than geese, but those with more sophisticated tastes in the cruel art of production usually prefer foie gras.
However, the goose is not good, as some accumulate fat around the muscles and not on the liver. The Landes gray goose, Barbary duck and mularda duck are commonly used for their ability to store fat around the liver and their ability to naturally swell up the neck.
The livers of these birds change seasonally to prepare for migration, and of course, can increase by 30-50%. Ducks and geese take longer to fully mature than chicken, so they eat large amounts of food for a longer period of time.
To make foie gras, ducks and geese are force-fed cornmeal through a tube to fatten their livers. The fatty liver production process can be considered a natural process for waterfowl. The process became less natural after the introduction of force feeding to facilitate and control liver growth.
The fattening of the goose was a source of food, including cooking oil, in accordance with Jewish dietary law. Olive oil was also not easy to find in Central Europe, so the Jews used goose fat for cooking. Because they were forbidden to mix butter with meat.
Friedman convinced the government to fund the production of goose liver at his kibbutz; The product was then sold to an Alsatian pate maker. Some adventurous, food-loving Americans saw their opportunity and decided to dive into the world of foie gras by starting their own production of duck foie gras in the United States . Michael A. Ginor, a foie gras owner in the Hudson Valley, was one of the first to establish homemade foie gras from duck cuisine, which has impressed the liver's current popularity. Jinore and Mitchell Davis celebrate foie gras with words and images; Despite the fact that it contains 80 recipes for foie gras created by the chef and accompanied by tempting color photographs, the book is especially appreciated for its in-depth study of the subject.
Beginning with a careful study of the history of foie gras, starting with the domestication of goose in ancient Egypt, and continuing to study its production and use in Europe and America , the book then describes the acquisition and sale of foie gras Modern methods. The authors also addressed the issue of animal rights—they believe that the practice of liver feeding takes into account dietary habits and bird physiology—and provided instructions on wine and foie gras pairing, as well as practical information about buying, preparing food, and storing. His guide introduces tourists to the history, culture, cuisine and wine of the area .