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至急、翻訳お願いします。
至急、翻訳お願いします。 どなたか至急翻訳して頂けませんか? 長文で申し訳ありませんが、自分では訳せず困っています。。 よろしくお願いします。 Meat, game and poultry Following the healdlscares of recent years, your best bet is to choose organic beef approved by Soil Assodation farmers who maintain organic standards, use natural food with which to feed their cattle and no giowth-promoting drugs, and who are ultimately concerned with animal we1fare.The best beef comes from animals that are about eighteen months old,but this must be matured,or‘hung',for ten to twenty days at low temperatures in 'order to tenderise it and improve its flavour and keeping qualities. The lean meat on Properly hung beef should be a deep-plum-red colour and slightly moist. lt should have a good outer covering of fat, creamy to pale yellow in colour and of firm texture. The tastiest and healthiest pork comes from pigs that have been kept outside and allowed the freedom to live as natural a life as possible.The best pork should be pink, smooth and firm to the touch;freshly cut surfaces should look sligtly moist and there should be no excessive fat.The fat should be firm and a clear, milky white in colour; avoid cuts with soft, grey and oily fat. The skin, or rind, should be thin, pliable, smooth and free of hairs. Choosing good lamb is relatively simple. Lambs cannot be factory farmed and their Pasture is not normally sprayed, so most lamb is free from chemical residues.The time of year when slaughtering takes place affects the appearance of the meat: good-quality, winter lamb is dark red, with creamy;marbled fat, while spring lamb is slightly lighter (dark pink), with white fat. Although many types of game are commercially frozen and therefore available all year round, the flavour is at its best in freshly killed and well-hung game,which is available in autumn and winter. It is best to purchase game from a reputable butcher who knows the origins and hanging times of the meat that he is selling.
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