"To choose is to renounce". The author of this quote (attributed to André Gide) certainly should not think of traditional festive meals. Because between salmon, foie gras, scallops, gingerbread, log, disguised fruits etc. The pleasures of the mouth are never as satisfied as at this time. But to feast on D-Day, you have to anticipate. Problem? At the approach of the holidays, the stalls are filled and we have a little trouble choosing . You are told everything you need to know to see a little more clearly.
How to choose foie gras?
The key is to get a good idea between the different types of foie gras, and to identify the specificities of each product.
- The raw foie gras is mainly bought by large preservers, it is used in home terrine recipes or elaborate hot preparations. It usually comes under vacuum or without specific packaging and can be bought on fat markets, especially in South West France. It is also in this form that individuals who wish to make their foie gras 'home' buy the basic ingredient of their preparation.
- Whole foie gras means a preparation consisting of a whole foie gras, one or more whole lobes of foie gras and an authorized seasoning (salt, spices, aromatic plants, eaux de vie, wines, liqueurs of wines) . When cut, it has a uniform color.
- Foie gras is a preparation composed of agglomerated pieces of foie gras from different animals and a seasoning. When sliced, it has a marbled appearance.
- The block of foie gras designates a seasoned reconstituted foie gras in which pieces of lobes of foie gras are added.
How to choose salmon?
The question is thorny as polemics do not end up swelling around the specificity of the best salmon: organic or not? Wild or farmed? Anyway, an observation of the product can tell us about its quality. For a quality salmon , we make sure that the slices are very bright and homogeneous. Discolored? One flees: it is a sign that the fish is old! We also avoid slices with lots of white lines, which reflect the presence of fat. We also take a look at the label: ingredient side, it is preferred when only salmon and salt enter the composition of the product. Finally we are wary of the price: if it is too 'interesting' there is necessarily a wolf.
How to choose turkey?
Bio, Red Label ... There are many quality pledges that can be trusted. The supermarket is not the only option and if we know breeders, we can also trust them. When you choose to serve a turkey, the fundamental question, ultimately, is the weight. We usually say that a turkey of 3kg is perfect for 6 people : it's up to you to do the calculations! Turkey is the leanest poultry. We can also allow ourselves a twist to the tradition by opting for another poultry: capon, guinea fowl, duck, chicken ... to explore new flavors.
