Engastration
From Wikipedia, the free encyclopedia
Engastration is a cooking technique in which the remains of one animal are stuffed into another animal. The method supposedly originated during the Middle Ages.[1] Among the dishes made using the method is turducken, which involves placing chicken meat within a duck carcass within a turkey.[2] Some foods created using engastration have stuffing between each layer.[3] The carcasses are normally deboned before being placed together.
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content."AMERICAN MORNING: Brutal Weather on Thanksgiving; Ukraine Being Torn in Opposite Directions – Transcript". CNN. 2004-11-25. Retrieved 2012-11-22.
The process is called engastration. That's not a very appetizing term for Thanksgiving, but an important one because basically what that means is that you're actually stuffing one animal inside the other. And that process actually probably dates back to the Middle Ages.
- ^ Page Module:Citation/CS1/styles.css has no content.Shott, Chris (2012-01-16). "Gut Reaction: Red Palace's 'Burporken' Is One Meat Over The Top". Washington City Paper. Retrieved 2012-11-22.
- ^ Page Module:Citation/CS1/styles.css has no content.Armstrong, Jeni (2012-11-15). "Engastration served three (four!) ways". Restaurant Central. Retrieved 2012-11-22.
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- Page Module:Citation/CS1/styles.css has no content.Come Dine With Me. "Bird within a bird within a bird recipe". Channel 4. Retrieved 2012-11-22.
