4000 Years of Traditional Food and Authentic French Recipe-Foie Gras | HISTORY OF FOIE GRAS | Why is foie gras banned?

Based on the history of the foie gras, we have to go back approximately 4,000 years ago. The ancient people living in the Nile Basin of Egypt used to eat duck noodles and made fun of fatty liver, which is a fatty liver. The story of the ancient Greeks and Romans is also found in the story. According to the famous historian Roger Curtain, the ancient organs of animals were dedicated to the gods in order to gain satisfaction in ancient civilization. Of these vital organs, the 'foam' ie liver was significant.

4000 Years of Traditional Food and Authentic French Recipe-Foie Gras | HISTORY OF FOIE GRAS | Why is foie gras banned?
Extendedhyip.com, 4000 Years of Traditional Food and Authentic French Recipe-Foie Gras | HISTORY OF FOIE GRAS | Why is foie gras banned?
4000 Years of Traditional Food and Authentic French Recipe-Foie Gras | HISTORY OF FOIE GRAS | Why is foie gras banned?

Food, clothes, gifts, festivals are colorful, heartfelt. In Christian society, gift exchange and delicious food are the two main components of the Christmas-centric festival. It is not the circulation of clothes and gifts around the festival, but rather the food today. Each of the food items in the festival occupies a special place in the countries of Europe, the name is foie gras. One of the worlds oldest, most expensive and delicious has long been an integral part of the luxury food culture of European nations. Not just for Christmas, many people do not think there will be a foam grill on the table at any festival. In front of Christmas, all the big and small markets are present in the equilibrium with the chow with chocolate. This foyer is one of the most popular festive foods sold during this time of year.

 

Foie in French means liver or liver. And gras means fat or fat. Then the fat gravy means fat coarse fat. The interesting thing is that the eateries of Europe, America, Canada, Japan, and China have kept the French name 'foie gras' without changing their names.

 

Foie gras is actually a fattened poultry or liver for extra food. The swan and common poultry of the selected species are swallowed by regular sugary foods and these animals are enlarged and enriched in the liver. Tortoise liver is often ten times larger than normal after forced feeding. 

 

History of Foie Gras

 

Based on the history of the foie gras, we have to go back approximately 4,000 years ago. The ancient people living in the Nile Basin of Egypt used to eat duck noodles and made fun of fatty liver, which is a fatty liver. The story of the ancient Greeks and Romans is also found in the story. According to the famous historian Roger Curtain, the ancient organs of animals were dedicated to the gods in order to gain satisfaction in ancient civilization. Of these vital organs, the 'foam' ie liver was significant.

 

Foie gras and France History

 

Although the ancient Egyptians, Greeks, and Romans were familiar with such delicious dishes, the French added a different dimension to the ingredients and cuisine of the food. For this reason, Foa Gra is preserved as a French food culture tradition. The total production of this food is around 20 thousand tons worldwide. Lions, ie three-fourths of which are produced in France. Only one-fourth of the total produced foie gras is exported. Simply put, France is the main producer and consumer country of Foa Gra. The food is at the top of the list of French favorites. And on Christmas Eve, the food table is about 5 percent of the total production of foam grains.

 

How to Make Foie Gras

It's not too difficult to make. But be careful when it comes to cooking. Fava grays are processed by mixing the veins, the saliva, and especially the pepper, by caring for the bright brown liver. If you want to boil it in a container, boil it for 5 minutes at a temperature of 4 C and boil it at the same temperature for 5 minutes. Phoa Gra can not be kept directly in water. Special types of paper lining or cloth should be wrapped in water. Temperature and time have to be taken into consideration, the taste of this delicious food will be lost if it gets a little bit more. Different ingredients are added to the aroma of the foie gras. Yet there are different ways of cooking it.


 

How To serve Foie Gras

A touch of aesthetics easily captures the attention of the Phoa Grae service. In salads, it is served in many ways with different dishes. However, there are no specific rules for serving. There are usually three ways to prepare foie gras - raw or crude, semi-boiled and fully boiled. Raw fava grays are served in a variety of ways, directly on low heat. Semi-boiled and boiled foie gras are served with a butter-coated butter on bread. It is also cut with round wheels and served with various dishes. However, onion and Fig jams are quite popular with Foie Gra. Many people like white wine with a slightly sweet taste.

 

Price 

The value of the foie gras depends a lot on the reputation of the producer. Buying from those who have a reputation for producing it in the village, the cost will be 1 to 5 euros per kg. Large stores will be available for 5 to 5 euros. However, if you want to buy foie gras from the famous Frenchman Machee Dominique du Triu, you will need to pay 5 euros per kg. To maintain the quality, they raise five rajas on the farm every year and feed the swingers with natural care and produce only 20 kg of foam grains on Christmas Eve.

 

Nutritional and Health benefits of Foie Gras

 

Lipid is the source of about 1 percent of calories in the foie gras. 3 percent of this lipid is a single-unsaturated fatty acid and 5 percent is saturated fatty acid. Since foie gras lipids are rich in single-unsaturated fatty acids, if cardiovascular foods are on the list, it will not have a bad effect on health. Another thing to keep in mind, though, is that cholesterol in the foie gras is not low at all. However, for those who report on cholesterol, there is no evidence today that regular cholesterol levels increase blood sugar levels. Therefore, it would not be fair to put aside this deliciously delicious meal because of the high cholesterol excuse. However, since 12 grams of salt per kg of salt is used to make duck liver fun, those who are under uncomfortable pressure of high blood pressure should find salt-free foam grains. The nutritionists are giving more good news to dietitians, that the fat of poultry liver has a lot of vitamin A, B12, phosphorus, selenium and iron. However, since the semi-boiled, which is prepared for light refrigerated food, doctors advise pregnant women not to eat it


 

Prohibited Of Foie Gras

Animal lovers do not like eating and swan feeding at all. Therefore, many people have objected to such animals being forced to produce foie gras with such distress. For this reason, the production and marketing of it are prohibited in Argentina, Israel, Norway, Switzerland and the United States of California. Many in France do not like force-feeding. Scientists are therefore looking for alternative paths.

 

Whatever it is, if you visit the foyer in France without tasting the foie gras, the pilgrimage to food culture will be largely incomplete.