For many, the word "offal" is associated with something second-rate. It is believed that this food is inferior to meat in all respects. However, this is fundamentally wrong. Some of the offal contains a lot more minerals and vitamins.
Offal - what is it?
Depending on the type of cattle, there are beef, pork and lamb offal. This word refers to internal organs, as well as not the most valuable parts of the carcasses of farm animals. All offal differ in taste and nutritional value. In this regard, there are two categories of offal. The first includes those organs and parts of the carcass that have high nutritional value due to the content of a large number of biologically active substances in them. This group includes the heart, brains, liver, kidneys, tongues, diaphragm, udder, meat and bone tails. In the second group are offal, which has a low nutritional value: heads, lungs, legs, ears, stomach, trachea.
Quality control
Meat and offal are equally popular among the population. Their quality is carefully monitored at meat enterprises and at points of sale. Certain types of offal may contain blood, as well as a large number of microbes and active enzymes. The presence of such defects must be excluded, since the use of such food can cause serious health problems. Meat offal should be completely cleaned of blood and contaminants and should not have signs of spoilage.
The liver is freed from the lymph nodes, gall bladder and bile ducts. The color of the fresh liver should be brown or light brown. Fat and connective tissue are removed from the tongue. Its cross-sectional color should be uniform.
Implementation
A simple layman should know some rules by which you can determine whether the offal is of good quality, that it is healthy food or poison. The product is sold chilled or frozen. It can be either whole or cut into pieces. Re-frozen or thawed products are strictly prohibited. In addition, if you notice tears or cuts on the package, you should refrain from buying. The unnatural color of the product indicates that it is not suitable for consumption. Buying expired or poor-quality products can be very harmful to your health. It is difficult to judge the quality of frozen foods. Fresh and chilled offal is best preferred. The characteristic smell and even, natural color will tell you that these products can be eaten.
Beneficial features
Beef, pork, lamb offal are good for your health. They contain zinc, iron, potassium, phosphorus, magnesium, as well as vitamins of groups B, D, A, K, E, PP. The protein in their composition is no different from meat proteins. These products contain all the amino acids necessary for humans, as well as elastin and collagen. The liver, heart, tongue, brain are used in diet food. They are rich in substances that stimulate blood formation. Dishes from these offal improve hemoglobin regeneration, which is extremely important for anemia. They are recommended for use in diseases of the kidneys, nervous system, after burns and injuries. In addition, properly prepared offal is very tasty and nutritious.
How do you use offal?
This product is very popular in our country. From it you can cook a huge number of dishes. At the same time, the processing of offal plays an important role. Any product must be thoroughly washed and, in some cases, soaked to obtain a delicate taste. Carefully remove all films and streaks. There should be no blood in the original by-product. A very peculiar product is bone marrow. It can be eaten raw or seasoned with herbs, grated apples, sweet almonds. The liver will be an excellent filling for pies and pancakes. Excellent second courses, sausages and pastes are prepared from it. The tongue, as a rule, is used for the preparation of smoked meats, aspic, canned food, sausages. The kidneys are suitable for second and first courses. Liver sausages and pastes are made from the heart. From the ears and legs - jellies and potions. Offal - what is it, if not a great substitute for expensive meat and sausages? A wide variety of these products guarantees a tasty and unusual menu every day.
Cooking secrets
Due to the fact that each by-product is a separate organ with its own taste, density, and so on, you need to know some tricks to prepare it. For example, the liver salts only before use. Having done this during cooking, you will ruin the dish, making it dry and hard.
To weld the lungs, it is necessary to rinse them, put them in a container, press them down and then fill them with water and cook. If these rules are not followed, the lungs will float to the surface.
What to be careful with?
Offal - what is it? A storehouse of vitamins and nutrients. Eating them should be mandatory. However, you should not get too carried away. Many offal have cholesterol in their composition. Therefore, experts recommend eating them no more than twice a week. In addition, this product may contain cadmium and lead. Carefully choose raw offal. If in doubt, refuse the purchase. Remember that a poor-quality product may contain harmful microorganisms. Each time, carefully choose products so as not to be damaged by your health.