White meat also cooks faster, which can result in a dryer product if the chef is not careful. As a result, white meat is low in calories and fat content. White meat is from the areas of the fowl (bird) where little muscle use takes place. When it comes time to choose a chicken for a particular application, there are two issues: whether the meat is white or dark and the class of the poultry. Although all poultry must be inspected, no grade standards exist for some poultry parts, such as the neck, wing tips, tail, and giblets (which includes the heart, liver, and gizzard). Products sold at retail are usually not grade identified. Use Grade B and Grode C poultry in processed products where the poultry meat is cut up, chopped, or ground. Use Grade A poultry as is, meaning cook the bird and its parts and consume them in their entirety without processing.
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