A Look Into The Nose-To-Tail Food Revolution
As efforts toward sustainability grow, some chefs are doing their part to run their businesses ethnically. This is where the nose-to-tail food revolution comes in. It’s the act of using all parts of an animal to reduce waste.
What is offal? If you’ve done a cursory search on the nose-to-tail concept, you may have come across the term offal. It refers to the entrails and internal organs of an animal that is used as a food source. The name stems from “off fall,” or all the parts of an animal that drop from a carcass once it’s been butchered. But as of late, the meaning has spread to cover the heart, lungs, tails, feet, brain and other parts of an animal.
While this has been a food trend in recent years, it’s actually the way meat was initially consumed, until some cultures found some parts to be unappetizing. People enrolled in online culinary arts programs can learn to appreciate many parts of the animal and develop different preparation methods.
Chicken feet – Many people in China and South Africa eat chicken feet. They are often boiled before being grilled.
Gizzards – Gizzards are located near the top of the stomach. These are consumed much more widely than other types of offal. Pressure cooking is a popular preparation method.
Heart – A heart is dense in texture. But after it’s cooked, it takes on the flavor of the rest of the animal. People tend to braise, sautee and grill hearts. Some even use the empty membranes as a place to add herb stuffing.
Brain – This part of an animal is made up of fatty tissue and has a sweet yet mild flavor. The texture is soft unlike meat, but similar to whipped cream.
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