What is foie gras?!
I've seen it on cooking shows but don't really know what it is!Www@FoodAQ@Com
Answers:
I am a former chef and the last girl is correct, most foie gras in Europe and North America even Asia now is from duck, it is not a pretty or humane way to get it, they are force feed a corn/grain mash until they gain so much weight there livers become oversized and large, then they are harvested for foie gras, the pate or paste the other spoke of are things you can make with the fioe gras as other dishes with it in them!.
Most are left whole sliced then sauted, they are very fatty and are just lightly seared to crisp up the outer part!. It is an acquired taste, years ago it was mostly goose for foie gras and it is still done in Europe in countrys like Hungary and Germany, but in smaller amounts, ducks are used as the meat is then also used for other cooking/dishes, goose its a bigger and much more difficult bird to sell for additional profit and usage!. I have used it as an appetizer, in pates, as a/or in a stuffing, both fresh, canned and others available!.Www@FoodAQ@Com
Most are left whole sliced then sauted, they are very fatty and are just lightly seared to crisp up the outer part!. It is an acquired taste, years ago it was mostly goose for foie gras and it is still done in Europe in countrys like Hungary and Germany, but in smaller amounts, ducks are used as the meat is then also used for other cooking/dishes, goose its a bigger and much more difficult bird to sell for additional profit and usage!. I have used it as an appetizer, in pates, as a/or in a stuffing, both fresh, canned and others available!.Www@FoodAQ@Com
Foie Gras means Fat liver in French if your curious!.
Foie gras (pronounced /fwɑ??grɑ?/ in English; French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law[1])!.
Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver!. Foie gras can be sold whole, or prepared into mousse, parfait, or paté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak!.
The technique of gavage dates as far back as 2500 BCE, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding!.[2] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China!.[3]
Gavage-based foie gras production is controversial, due to the force feeding procedure, and the possible health consequences of an enlarged liver, and a number of countries and other jurisdictions have laws against force feeding or the sale of foie gras due to how it is traditionally produced!.
In modern gavage-based foie gras production, force feeding takes place 12?18 days before slaughter!. The duck or goose is typically fed a controlled amount of corn mash through a tube inserted in the animal's cuticle-lined esophagus!.
Fattened liver can be produced by alternative methods without gavage, and this is referred to either as "fatty goose liver" or as foie gras (outside France), though it does not conform to the French legal definition, and there is debate about the quality of the liver produced!. This method involves and timing the slaughter to coincide with the winter migration, when livers are naturally fattened!.[4][4] This has only recently been produced commercially, and is a very small fraction of the market!.
Foie gras production has been banned in nations such as Austria, Czech Republic, Croatia, Denmark, Finland, Germany, Italy, Luxembourg, Norway, Poland,Turkey, Holland, Ireland, Israel, Sweden, Switzerland and United Kingdom because of the alleged cruelty involved in the force feeding process!.[5] Foie gras producers maintain that force feeding ducks and geese is not uncomfortable for the animals nor is it hazardous to their health!.
On personal note, I think its absoutly scrumptions on toast points in its Pate form, other wise Im not to fond of it!. And as far as I know the duck isnt not just harvested for its fattened liver!. I belive the meat is also sold to resturants, or lest thats what Ive heard I could be wrong!.Www@FoodAQ@Com
Foie gras (pronounced /fwɑ??grɑ?/ in English; French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law[1])!.
Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver!. Foie gras can be sold whole, or prepared into mousse, parfait, or paté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak!.
The technique of gavage dates as far back as 2500 BCE, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding!.[2] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China!.[3]
Gavage-based foie gras production is controversial, due to the force feeding procedure, and the possible health consequences of an enlarged liver, and a number of countries and other jurisdictions have laws against force feeding or the sale of foie gras due to how it is traditionally produced!.
In modern gavage-based foie gras production, force feeding takes place 12?18 days before slaughter!. The duck or goose is typically fed a controlled amount of corn mash through a tube inserted in the animal's cuticle-lined esophagus!.
Fattened liver can be produced by alternative methods without gavage, and this is referred to either as "fatty goose liver" or as foie gras (outside France), though it does not conform to the French legal definition, and there is debate about the quality of the liver produced!. This method involves and timing the slaughter to coincide with the winter migration, when livers are naturally fattened!.[4][4] This has only recently been produced commercially, and is a very small fraction of the market!.
Foie gras production has been banned in nations such as Austria, Czech Republic, Croatia, Denmark, Finland, Germany, Italy, Luxembourg, Norway, Poland,Turkey, Holland, Ireland, Israel, Sweden, Switzerland and United Kingdom because of the alleged cruelty involved in the force feeding process!.[5] Foie gras producers maintain that force feeding ducks and geese is not uncomfortable for the animals nor is it hazardous to their health!.
On personal note, I think its absoutly scrumptions on toast points in its Pate form, other wise Im not to fond of it!. And as far as I know the duck isnt not just harvested for its fattened liver!. I belive the meat is also sold to resturants, or lest thats what Ive heard I could be wrong!.Www@FoodAQ@Com
Fatty goose or duck liver!. The animal is force fed a couple weeks before slaughter!.
I've heard the traditional method involves keeping it restrained so it does not use up any of that excess energy and overfeeding it until it dies!.
I tried it once, before I knew just what was involved in making it and you really aren't missing much!. :)Www@FoodAQ@Com
I've heard the traditional method involves keeping it restrained so it does not use up any of that excess energy and overfeeding it until it dies!.
I tried it once, before I knew just what was involved in making it and you really aren't missing much!. :)Www@FoodAQ@Com
Goose liver !.!.!. and it's gross! Google something like "PETA foie gras" and get the scoop on how it's "made!."
Just remember liver is a bodies' filter for cleaning out toxins!. Do you really want to eat a filter!? Blech!Www@FoodAQ@Com
Just remember liver is a bodies' filter for cleaning out toxins!. Do you really want to eat a filter!? Blech!Www@FoodAQ@Com
It is very good to eat but once you find out how they make it, you might want to think twice about eating it!.
Check this out!.
http://en!.wikipedia!.org/wiki/Foie_grasWww@FoodAQ@Com
Check this out!.
http://en!.wikipedia!.org/wiki/Foie_grasWww@FoodAQ@Com
It's pate' made from the liver of a goose which has been force fed until it develops fatty liver syndrome!. Quite frankly I find it repulsive, not least because of the strong resemblance to cat food!.Www@FoodAQ@Com
It is a pate The liver of a duck or a goose that has been specially fattened, normally force fed!.Www@FoodAQ@Com
Foie gras; is "the liver of a duck or a goose that has been specially fattened by gavage"Www@FoodAQ@Com
Duck liver pasteWww@FoodAQ@Com
Duck liver!.Www@FoodAQ@Com
Goose liver pate!. it is delicious!. And, easy to make!Www@FoodAQ@Com
duck liver spreadWww@FoodAQ@Com
Duck liver spread stuff!.!.!.!.!.eww!Www@FoodAQ@Com
duck or goose liver!.!.Www@FoodAQ@Com