Engastration
Engastration is a cooking technique in which the cook stuffs the remains of one animal into another animal. The method supposedly originated during the Middle Ages.[1] Among the dishes made using the method is turducken, which involves placing chicken meat within a duck carcass within a turkey.[2] Some foods created using engastration have stuffing between each layer.[3] The carcasses are normally deboned before being placed together.
The interior of a sausage-stuffed Turducken
See also
References
- "AMERICAN MORNING: Brutal Weather on Thanksgiving; Ukraine Being Torn in Opposite Directions – Transcript". CNN. 2004-11-25. Retrieved 2012-11-22.
The process is called engastration. That's not a very appetizing term for Thanksgiving, but an important one because basically what that means is that you're actually stuffing one animal inside the other. And that process actually probably dates back to the Middle Ages.
- Shott, Chris (2012-01-16). "Gut Reaction: Red Palace's 'Burporken' Is One Meat Over The Top". Washington City Paper. Retrieved 2012-11-22.
- Armstrong, Jeni (2012-11-15). "Engastration served three (four!) ways". Restaurant Central. Archived from the original on 2013-01-15. Retrieved 2012-11-22.
- Come Dine With Me. "Bird within a bird within a bird recipe". Channel 4. Retrieved 2012-11-22.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.