Most chefs and cooking experts will tell you that neither type of bird is better than the other, though environmentalists will usually opt in favor of the fresh turkey. The choice usually comes down to a few important issues. The first is taste.
In the old days the butcher shop got whole
sides of beef, and they could custom cut whatever you wanted. If you needed a
12-pound roast for a large family get together, it was no problem. For the most
part those days are but a memory.
Most people do not have the resources to have the fish they bought DNA-tested. But there are a few things you can do to protect yourself, besides catching your own fish. First, buy whole fish, so you can make a positive species ID. Next, for steaks and fillets, examine them closely and learn what that type of fish should look like. Is the fillet too thick to have come from a snapper?
Hamburger can be kept at 40°F or less for up to 2 days, and still be safe to eat. Frozen hamburger meat will keep indefinitely, but there will be a little loss of quality after about 4 months or so.
Lea and Perrins Worcestershire Sauce-the oldest commercially-bottled condiment in the world, and still one of the best. A fish sauce called garum was a staple of the Roman Empire, especially in the Mediterranean. Like many great things, the modern evolution of this wonderful sauce was an accident.
It's no secret that over-fishing is a major problem. Certain species, like Yellowfin, and some subspecies of Bluefin Tuna have been depleted to the point of being threatened and endangered. Yet, nothing has been done to realistically limit commercial fishing for them.
After all is said and done, maybe it is not so much that fresh-caught fish is really better-tasting, as much as the idea that you just fed yourself, with your own two hands and brain, just like your cave-dwelling and savannah-dwelling ancestors have done since the dawn of time.
In years past, when people would choose to snooze after a Christmas or Thanksgiving, it was blamed on the turkey. And, at the time, it was a logical conclusion. It has to do with why a turkey has white meat, and dark meat.
more meat articles
Deep Blue Creative Group delivers a complete range of brand, web, print and communication services.
All about wine
© 2013 Professor's House. All rights reserved.