Glossary B
Deutsch: Rindfleisch
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.
Beef Cutlet is one of the foods from Kerala, India which is made from finely chopped or ground beef, with mashed potatoes and spices, then rolled into flour and egg, then deep fried.
Cutlet made from meat and fish is Kerala's version of Croquetes.
Below is the raw version of Beef Cutlets rolled into flour, visible are chopped onions and chopped green chilies, the 2 ingredients used in Kerala to make Cutelts be it meat or fish.
Picture below is my family friend from Allepey, Kerala, India preparing and cutting her raw beef to make Beef Cutlets
Deutsch: Rindersteak / Español: bistec de res / Português: bife / Français: bifteck / Italiano: bistecca di manzo
Beefsteak is a thick, juicy slice of beef, typically cut from the hindquarters of a cow. It is often grilled, pan-fried, or broiled and is a popular choice in many cuisines worldwide due to its rich flavor and tenderness. The preparation and serving methods can vary, but it is usually served as a main course.
Deutsch: Bier
Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing. Beer is the world's most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea.
Deutsch: Bier und Käse-Paarung / Español: Maridaje de Cerveza y Queso / Português: Combinação de Cerveja e Queijo / Français: Accord Bière et Fromage / Italiano: Abbinamento Birra e Formaggio /
Beer and Cheese Pairing
1. Fresh, very soft cheeses are uncooked and unripe or barely ripened; coagulated with rennet or by lactic fermentation, or even by using lemon juice; and packed simply into tubs, crocks, or molded by hand.