Daging ajur
Daging giling (saka basa Prancis farcir, "to stuff" [1] ) ya iku salah sawijining campuran seragam saka daging tanpa lemak karo lemak sing digawé kanthi cara digiling utawa diayak bahan-bahan kasebut. Asil kasebut bisa dadi alus utawa kasar. Forcemeat digunakake ing produksi akeh barang sing ditemokake ing charcuterie, kalebu quenelles, sosis, pâtés, terrines, roulade, lan galantin . Iki biasane diprodhuksi saka daging mentah, kajaba ing kasus gratin . Daging sing umum digunakake kalebu daging babi, iwak ( pike, trout, utawa salmon ), panganan laut, daging game ( venison, celeng, utawa terwelu ), unggas, manuk buruan, daging sapi, lan ati daging babi. Lemak daging babi luwih disenengi minangka lemak, amarga nduweni rasa sing rada netral. [2] [3]
Deleng uga[besut | besut sumber]
Cathetan[besut | besut sumber]
- ↑ Wedgwood, Hensleigh (1855). "On False Etymologies". Transactions of the Philological Society (6): 69.
- ↑ The Culinary Institute of America, 299.
- ↑ Eliza Acton Modern cookery, in all its branches (80 pages) Longman, Brown, Green and Longmans, Paternoster Row, 1845 (Google eBook) [Retrieved 2012-01-08] [this link found at British Broadcasting Corporation © 2012 ]