France is the world capital known for its unique cuisine and very delicate. They can turn the food almost inedible like a snail, a luxury dish in upscale restaurants. Or they can turn a normal goose breeding of farmers, farming became the goose to get liver. And foie gras dishes are culinary arts pinnacle of French. So in this dish, it contains all the subtlety was featured in the art of French cuisine.
In fact, raising goose liver had to retrieve from 2000 BC in Egypt. In Europe, foie gras dishes are also present in the lavish banquets of the Roman kings. But after the Roman Empire collapsed. Raising geese to get liver was gradually lost. But the French still kept it. And foie gras dish has become one of the lavish cuisine and the world's most expensive French.
For a delicious foie gras materials. One grain stuffed into the stomach of a goose almost continuously throughout the 24 hours each day. The geese were feeding metal pipe connecting a goose in his mouth, to make the stuffing food. But with the way livestock is somewhat barbaric, faces strong opposition of many countries around the world. Most beloved institutions and international animal protection. But by doing so, geese grow quickly, and liver of geese forced continuous operation. Of goose liver should grow oversized. Usually it will be bigger than 10 times the liver of a goose normal. And this has become the main raw material for processing famous foie gras dish expensive in the world. Goose liver is pushed to feed this type of condition being fatty. So, eat it very soft, smooth, and fat. Each layer of fat interspersed golden liver layer soft foam. Eating foie gras dishes are feeling different dishes prepared with conventional foie gras. Place the foie gras usually just fed up, eat it feels hard, it is not tasty.
The talented chefs of France often processed into pate foie gras dish foie gras, or sauté them up, and serve with sauce. And here's the dish on the menu of upscale restaurants in France. It's very expensive, and become one of the typical dishes of the French. And France is currently the country consumes more foie gras in the world, accounting for about 78% of world production. If possible, invite you to enjoy foie gras, to understand and feel the exquisite culinary arts of the French!
Author: Pham Thi Hoi
In fact, raising goose liver had to retrieve from 2000 BC in Egypt. In Europe, foie gras dishes are also present in the lavish banquets of the Roman kings. But after the Roman Empire collapsed. Raising geese to get liver was gradually lost. But the French still kept it. And foie gras dish has become one of the lavish cuisine and the world's most expensive French.
For a delicious foie gras materials. One grain stuffed into the stomach of a goose almost continuously throughout the 24 hours each day. The geese were feeding metal pipe connecting a goose in his mouth, to make the stuffing food. But with the way livestock is somewhat barbaric, faces strong opposition of many countries around the world. Most beloved institutions and international animal protection. But by doing so, geese grow quickly, and liver of geese forced continuous operation. Of goose liver should grow oversized. Usually it will be bigger than 10 times the liver of a goose normal. And this has become the main raw material for processing famous foie gras dish expensive in the world. Goose liver is pushed to feed this type of condition being fatty. So, eat it very soft, smooth, and fat. Each layer of fat interspersed golden liver layer soft foam. Eating foie gras dishes are feeling different dishes prepared with conventional foie gras. Place the foie gras usually just fed up, eat it feels hard, it is not tasty.
The talented chefs of France often processed into pate foie gras dish foie gras, or sauté them up, and serve with sauce. And here's the dish on the menu of upscale restaurants in France. It's very expensive, and become one of the typical dishes of the French. And France is currently the country consumes more foie gras in the world, accounting for about 78% of world production. If possible, invite you to enjoy foie gras, to understand and feel the exquisite culinary arts of the French!
Author: Pham Thi Hoi
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