Tendon as food
id:
tendon-as-food-267-5895118
title:
Tendon as food
text:
The tendons of certain animals are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai, Laotian, Cambodian and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. In some cases it may be boiled for as long as eight hours, while in other dishes it is prepared by deep frying. It contains large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mo
brand slug:
wiki
category slug:
encyclopedia
description:
Part used as ingredient in some Asian cuisines
original url:
https://en.wikipedia.org/wiki/Tendon_as_food
date created:
date modified:
2024-03-28T08:12:32Z
main entity:
{"identifier":"Q7699650","url":"https://www.wikidata.org/entity/Q7699650"}
image:
fields total:
13
integrity:
14