Tendon as food
Tendon (particularly beef tendon) is used as a food in some Asian cuisines. Tendon is tough and fibrous prior to cooking, but becomes soft after a long period of cooking.[1] In some cases it may be boiled, for as long as eight hours, while in other dishes it is prepared by deep frying.[1][2] It contain large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content.[1] One author described the taste of deep-fried tendon as being similar to chicharrón (fried pork belly).[3] One popular dish is suànbào niújīn (蒜爆牛筋), where the tendon is marinated in garlic; it is often served at dim sum restaurants.[4] In Japanese cuisine, beef tendon (gyū-suji) is a common ingredient in oden.[5] In Vietnamese cuisine, it is often used in pho.[1]
References
- ^ a b c d O'Neil, Erica (11 August 2010). "Beef Tendon". Phoenix New Times. Retrieved 15 October 2015.
- ^ "Hot food: Beef tendon". Sydney Morning Herald Good Food. 28 April 2015. Retrieved 15 October 2015.
- ^ Lin, Eddie (6 March 2013). "Puff, Puff, Tendon: A Contemporary Crunch at Lukshon". Los Angeles Magazine. Retrieved 15 October 2015.
- ^ "Braised Tendon with Scallions: Chinese Recipe". Chinatown Online. Retrieved 15 October 2015.
- ^ "A hodgepodge that really hits the spot". Japan Times. 25 November 2001. Retrieved 15 October 2015.