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
[edit | edit source]Cuy 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
[edit | edit source]It 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
[edit | edit source]Since 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
[edit | edit source]Cuy, 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
[edit | edit source]References
[edit | edit source]- ↑ 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