Foie gras is the ancient Egyptians began to cook and eat, later spread to France, Italy and other places, and now become one of the representative dishes of France, in France is deeply loved by local people.
Foiegras In French, "Gras" means top level, and the status of foie gras in French cuisine is evident. Not many people may have actually tasted it, but it's well known how expensive it is.
As for why foie gras is so expensive, I think I am not the only one who is curious. It is said that the high cost of foie gras may be related to King Louis XVI of France, who is said to have loved to eat foie gras and distributed it to his ministers to eat together, and later the way foie gras was eaten in France and even throughout Europe.
The nobles liked to eat and there were chefs who specialized in the practice of foie gras, which also led to the development of the goose breeding industry in the French. Foie gras, caviar, truffles are known in Europe as "the world's three major delicacies", which can be seen that foie gras is a valuable high-end food.
Foie gras mainly contains unsaturated fatty acids, which are easily absorbed by the body and do not accumulate fat in the body and cause fat. Foie gras tastes delicate, French foie gras is soft to eat, melts in the mouth, and has a sweet back, basically no fishy taste, only a smell of oil.
Of course, it may also be because of the difference in chef and cooking methods will lead to different tastes, in addition to the taste, foie gras in the high content of vitamin A, it is also an ideal nutrition for blood health.
Although foie gras in France can be said to have long been to the civilian, but it does not affect its high price, has been developed until now, eating foie gras seems to be a status symbol, because its high price is not the average person can afford. However, foie gras is only loved by foreigners to the point of extrication, Chinese rarely eat foie gras, and foie gras is not expensive in China. How about replacing French foie gras with Chinese foie gras?
There is a good breed of goose in China called the lion's head goose, and the Chaoshan people use the method of brine boiling to bring out its delicious taste to the point of being fascinating. The foie gras of this goose is also soft in the mouth, but the taste is not the same as that of French foie gras. It is different for the old food that is accustomed to eating the taste that is almost like grease.
First of all, goose breeds are different
French foie gras is a unique French breed of southwest grey goose, which is also the world's famous foie gras special goose. And they have extremely strict requirements for the use of foie gras, must be large enough, generally the foie gras that is taken is about two kilograms, too small and those broken foie gras, can only be made into low-priced foie gras sauce, and those intact foie gras, will be put on the table, become the Mouth of many celebrities.
The Chinese goose is not as noble as the French gray goose, the goose breed is only suitable for long meat, the quality of the liver, whether it is the size or taste, is far from the French foie gras, it seems to be relatively rough and chai, there is no French foie gras delicacy and deliciousness.
From this point of view, if you really choose the Chinese variety of foie gras to make, because the taste is different, no matter how skilled the chef is, it is difficult to make a good taste of foie gras.
Second, the gap in feeding methods
For people who pursue higher quality foie gras, they will use figs and other fruits to feed the geese, which is also a kind of origin of the dish fig with foie gras, but most of them do not pay attention to scientific feeding at the same time in the pursuit of foie gras quality, and the filling mainly adopts filled closed feeding, which is a very cruel breeding method.
This type of filling feeding is to stick the feeding tube directly into the esophagus and then push the food directly into the stomach, whether you're hungry or not. This method can make the foie gras grow rapidly to about ten times the size of the normal foie gras, and then kill the goose to take the "liver", and the goose that takes the liver will almost always be abandoned.
Although the feeding method is cruel, it does not affect the nutrition and taste of the finished product. Geese born in France are doomed to be tragic all their lives, and they can only enjoy a short "happy goose life".
The taste is completely different
Although Chinese has a long history of raising geese, but they are mainly based on raising edible meat geese, and most of them belong to the free-range type, running outside all day, and did not deliberately feed a certain feed, but let it wantonly grow meat, from the quality of meat is not inferior. But the quality of foie gras is far inferior to that of French foie gras.
French foie gras because of the feeding method, the obtained foie gras is equivalent to "fatty liver". And no matter which country, as long as it does not use this cruel breeding method, the foie gras obtained is hard and has a large bitter taste of internal organs. Therefore, French foie gras is really not a general foie gras can replace.
Now, more and more people are opposing this inhumane method of breeding, some people have refused to eat foie gras, and some places have banned restaurant sales. What do you think of this? We look forward to sharing it in the message area.
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