Ostrich as cooking news
Today’s culinary news is “historical.” The journal “Science and Life” published an interesting historical fact about the first appearance of an ostrich in Russia. In 1737 to the court of Anna Ioannovna was brought “the great bird Strus “!
The courtiers in the garden admired the bird and wrote letters to their relatives, that the bird has that “hoof of a cow, and the knees of a horse.” Interesting that this information has been preserved thanks to the Secret Chancellery. So that special services in Russia have always been aware of what the people are judging about. Stronofamil, as the ostrich was also called, quickly became famous for its chic feathers for hats and huge eggs.
Hurry to taste!
If you want to cook an ostrich egg, get ready to endure 75 minutes!
With the development of ostrich farms in Russia, meat and eggs of huge birds ceased to be an overseas delicacy. That’s where the taste and the good are! Hurry to try at least once a dish of ostrich meat, omelet from delicious eggs. Ostrich meat is delicious in a variety of gravy, sauces. The meat absorbs all the aromas of spices. Lack of intramuscular fat makes ostrich an ideal diet nutrition.
Nutritionists note the low calorie meat, most valuable for micronutrient health and virtually no cholesterol.
There is growing interest in ostrich fat. It can be used in cooking and even cosmetic purposes. So don’t be surprised to see the Great Bird cream mask Strus “!
News commentator Elvira Shishkina
