Delivery and Shipping: Lobel's
| Delivery and Shipping: Lobel's |
|
| Deli | Butcher | Produce | Pantry | Regional Food | Cookbooks | Recipes |
|
|
||||||||||
| Search | Browse | About The Golden Egg | Home | Information Sheets | View Cart | Check Out | ||||||||
|
||||||||||
Dear Golden Egg Customer,
When you need top quality ingredients for preparing those special meals
The Golden Egg can help http://www.the-golden-egg.com.
Buy Foie Gras
|
What is Foie Gras?
Foie gras (pronounced fwah-grah) literal translated from French is "fat liver." Fois gras are oversized livers of fattened, specially bred geese and moulard (and more recently muscovy) ducks--foie gras d'oie and foie gras de canard, respectively. They are a specialty of Gascony and Perigord. Traditionally after the bird is killed, the liver was soaked overnight in milk, water or port. Today this soaking is not necessary as most of the blood is removed when the foie gras are iced and vacuum-pack. It's drained, then marinated in a mixture usually consisting of Armagnac, Port or Madeira and various seasonings. The livers are then cooked, usually by baking. The preparation, of course, depends on the cook. The flavor is extraordinarily rich and the texture silky smooth.
Recipes:
Sautéed Foie Gras with Spinach. (André Daguin)
Classic Terrine of Foie Gras (Ariane Daguin)
Fresh foie gras comes in three official US Department of Agriculture (USDA) grades, A, B and C. A is considered the best because it has the fewest veins, thus more meat, and somewhat higher resistence to melting when cooked. This top grade can be used for everything from sautéed and steaming to making terrines. The B grade has more veins. It also can be sautéed and steamed with good results, but in general it is used for terrines. The C grade, which is webbed with veins, is used to flavor and thicken sauces. It sometimes its way into processed mousses and terrines.
|
Featured Cookbook
|
Deveining Fresh Foie Gras
The purpose of deveining foie gras is to extract and recidual red spots as well as leave the liver smooth-textured. When deveining a foie gras, the liver should be at room temperature; if it is too cold, the liver is brittle and may break. How to Devein Foie Gras.
Reference:
Foie Gras, Magret, And Other Good Food From Gascony, by André Daguin and Anne de Rave, Random House, Inc.
Visit the Golden Egg today.
http://www.the-golden-egg.com
If you have any questions you can contact us at questions@ibuki.com or call us 1 (650) 961-4996. We hope to see you on the site.
Alejandra Garcia
The Golden Egg
 |
