Why is Pluck (offals) called pluck? Is there a certain background on why it came to be?!
Answers:
Best Answer - Chosen by Voters
? ? WHAT - - ?
http://en.wikipedia.org/wiki/Pluck_(offa…
this seem an offensive question - But - it must have taken research to dig it up . .
BUT - - animal intestines have used for millions of years
the names to describe them has been influenced as the written word has evolved and ethnic dialectic's assigned names
a simple search of the help Yahoo provides
"do a little reasearch" on any answer page = Wikipedia
I believe it is called "pluck" because plucking is the method used to remove it from the carcass.
Organ Meats Variety Meats
Offal -- you either love it or hate it - very few people are indifferent about it. Most English speakers are terrified of touching it, let alone cooking it, let along eating it.
The French, however, treat it as a great delicacy.
The French tradition even distinguishes between "noble" and "unnoble" offal:
Noble
o brain;
o heart;
o liver;
o tongue;
o thyroid glands;
o kidney (usually sold fresh.)
Note that in the above list, the heart is the only one that is a muscle.
Unnoble
o head;
o feet;
o tripe;
o tail (often sold cooked in France.)
The French also categorize in other ways:
White offal (abats blancs):
o ears from pigs or calves;
o feet and head of lamb, mutton, pig, beef and calf;
o gras-double;
o mesentery;
o tripe from beef or mutton.
Red offal (abats rouges):
o beef liver;
o brain;
o cheeks;
o kidneys from lamb, mutton, ram or ox;
o muzzle of beef or pork;
o spinal marrow (Amourette);
o tail (particularly beef);
o testicals from lamb, mutton, ram or ox;
o thyroid glands from lamb, calf;
o tongue.
Fresh offal should have no smell to it, and be glossy and bright. If it's not fresh, it can have a surface that looks dry, mottled or dull, and can have a strong smell.
Offal should be cooked on the day it was purchased -- if it was purchased absolutely fresh, it can be stored in fridge overnight for use next day.
Marsha
http://www.practicallyedible.com/edible.…
