Chicken eggs do not come from a mammal's mammary glands, and this makes them poultry and not dairy. Eggs are an animal byproduct, and while chicken eggs are considered poultry, eggs from other animals may or may not be, depending on the animal.
A:Flounder has a mild flavor and a delicate texture. Yellowtail flounder has a mild sweet taste and a firm texture. Flounder is capable of being cooked by baking, broiling, frying or sautéing it, while raw flounder ranges in color from tan to pink to snow white when cooked.
A:No single person invented bacon, but the first records of cured pork originate in ancient China. The word “bacon” was used starting in the 17th century to refer to any type of salted and smoked pork belly.
A:Caviar comes from sturgeon. Eggs are harvested as caviar from all sturgeon species except the green sturgeon, which is poisonous. The most common varieties of sturgeon used for commercial caviar are the beluga, the sevruga and the osetra.
A:Food Timeline notes that humans have been eating eggs since before recorded history, therefore no written record of the first individual to eat an egg exists. U.K. Science Museum explains that humans originated in Africa millions of years ago, so Africans were most likely the first people to eat eggs.
A:For the most part, fish only tastes "fishy" when it has been handled improperly or grown old according to the University of Minnesota. Fresh fish should smell and taste light, clean and almost like the ocean itself, so the best way to get rid of that icky fishy taste is to buy the freshest seafood possible and store it properly until ready to eat it.
A:According to experts, it takes the human body between one to four days to digest meat of any kind. Although meat typically moves through the small intestine within hours after being consumed, it spends the bulk of its digestion time in the colon.
A:According to research published by the Mayo Clinic, the average adult human requires 53 hours to completely digest any food and eliminate the associated waste products. The average digestion time for children is 33 hours. These times apply to all foods.
A:Canned tuna can be frozen for three to four months. To freeze tuna properly, it should be removed from the original can or pouch and placed in an airtight, freezer-proof bag or container, with all excess air removed before freezing.
A:Although the preservation process makes beef jerky last longer than fresh meat, it can go bad. If it contains fat, the fat may become rancid. If the color, smell or texture of the jerky has changed, do not eat it.
A:To ensure the turkey has cooked to proper temperature, place the pop-up timer for a turkey in the inner-most part of the thigh. The United States Department of Agriculture also recommends checking the thickest part of the breast.
A:Meat Basics 101 states that sausage casings can be made using animal intestines, processed collagen or non-edible casings intended to be removed before eating. Loose sausage, such as is used for sausage patties, requires no casing at all.
A:Lobster is a popular seafood that can be served either hot or cold. It can be paired with a variety of side dishes. Lobster has a mild flavor on its own, so it pairs well with lots of different foods.
A:Ground beef can come from any edible part of the cow. According to the New York Times, a large portion of the meat from a cow is used in making ground beef. The parts left over after the expensive steaks, roasts and chops have been removed become ground beef.
A:Plucking a chicken is one of the trickier aspects of dressing the carcass at home. Mother Earth News advises a tried-and-tested method of first scalding the carcass and then rapidly chilling it to loosen up feather follicles before plucking.
A:Shucked oysters last up to a week when stored at temperatures that are less than 35 degrees Fahrenheit, the temperature recommended to impede bacterial growth. Shelf life is reduced at temperatures above 40 F. Regardless of refrigeration, oysters purchased shucked should be consumed by the expiration date on the container.
A:The ham hock is the lower segment of the pig's leg, equivalent to the ankle and calf region. Although it is not a particularly fatty portion of the pig, it contains a lot of collagen that breaks down during cooking and makes the meat tender.