Basic Preparation of Heads, Feet, Tails, Ears and Snouts

Title:
Basic Preparation of Heads, Feet, Tails, Ears and Snouts

Yield:
1 Servings

Categories:
Chinese,
Information




Ingredients:





          Information Text






 One or both of these first two steps is required in all the recipes


 that follow.


 


 Step I: Cleaning


 


 Remove any hairs on heads, feet, tails, ears or snouts by singeing


 over an open flame or plucking.  Scrub well (using a vegetable brush


 if desired) and then sprinkle with salt, rubbing it into the skin.


 Rinse well with cool water; pat dry.  Remove any excess fat.  Poultry


 feet (chicken, duck or turkey) must be stripped of their outer scaly


 skin; plunge them in boiling water for 1 minute, as you would do


 before peeling tomatoes. Proceed with recipe.


 


 Step II: Parboiling


 


 Parboil in salted water (1 teaspoon salt for each quart water) for 5


 minutes.  Drain, discarding water.  This step serves the propose of


 ridding the meat of running blood as well as clinging meat, fat or


 bone residue, thereby adding clarity to sauces.


 


 All these recipes are from "Innards and Other Variety Meats".  Jana


 Allen and Margret Gin.  101 Productions.  San Francisco, 1974.


 


 Posted by Stephen Ceideberg; June 9 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip