FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
OCTOPUS, POULPE
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
Octopus is eaten in Japan and Korea, where it is usually prepared in a vinegar-based marinade. In Korea it is also stewed and served as a sustaining, soup-like dish.
CHICKEN FAT, CHI YU, GAI YAU, JI YOU is used in China as a highly flavored finish to many dishes, as well as for stir-frying. It is heated to a high temperature, then poured at a boil directly over a finished dish. The result is a glossy appearance and rich, toasty taste. Both chicken and duck fat can be rendered. To make rendered chciken fat, remove white fat from cavity of dressed chicken. Place in a pan with _ cup (2 fl oz/ 60ml) water. Cook on moderate heat until the water has evaporated and fat has melted from the fat tissue. Pour off and store, covered, in the refrigerator. Also known as chi yu, gai yau, ji you (China)
COCONUT OIL is the rich, white, solid oil obtained form the endosperm of copra, the white meat of coconuts. Although called an oil, it is in fact a saturated fat as it solidifies at cool temperatures. It is a favorite cooking oil in southern India, Malaysia and Indonesia, where its wonderful, roasted nut aroma lingers around food stalls and kitchens. Although its use is gradually being phased out by the ready availability of other vegetable oils, most small villages in these regions still use their own presses to extract coconut oil from copra. Coconut oil burns easily, so should not be subjected to high temperatures. It adds a rich coconut taste to foods and a crisp shortness to pastries. Also known as minyak kelapa (Indonesia, Malaysia)
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a marine cephalopod mollusc, known in Brittany under the names of pieuvre and minnard; tough-fleshed, eatable after prolonged beating.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is an edible mollusk with eight sucker-bearing arms, a soft saclike body, strong beaklike jaws, and no internal shell.
- ORIGIN fro Greek oktopous.
This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.
