Cookbook:Guinea Pig
| Guinea Pig | |
|---|---|
| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Guinea pigs or cuy were originally domesticated in the Andes for their meat and are still eaten today.[1]
Characteristics
editCuy bred as livestock are typically no more than 1 kg.[2] The meat is similar to that of rabbit, being high in protein, and sometimes slightly gamey.[1] It is varyingly described as both rich and lean.[1]
Selection and storage
editIt can be difficult to source cuy meat outside of areas where is it produced locally, and frozen whole cuy may be the only source available.[1] Treat the meat like all other meat in terms of selection and storage.[1] After it is cleaned, it may be stored for up to a couple days in the fridge or longer in the freezer.[1]
Preparation
editSince it is small, guinea pig is typically prepared whole. After slaughter, the fur must be removed, which can be done by scalding in boiling water and pulling to remove.[3] The carcass must then be thoroughly gutted and cleaned.[1] The head is edible but may be removed.[1]
Use
editCuy, as prepared in and around Peru, is typically served whole and fried or roasted. This may be done over a spit or in an oven.[1]
Recipes
editReferences
edit- ↑ a b c d e f g h i "What Is Cuy?". The Spruce Eats. Retrieved 2024-10-11.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ Tim Corcoran (2012-09-26), How to kill, clean, and cook "cuy" [guinea pig]., retrieved 2024-10-11