There is a special relationship between theebaran and beef? Very special. Because besides being delicious they are also crystallized in culture. Look at the mark on each family that tries to present its dishes on a special day every year. There is no explanation why people choose processed beef as their main choice for Eid, not mutton, buffalo or chicken.
Why is beef so delicious?
So what is the special relationship between Eid and beef? What gives meat flavor and soar its demand before Eid?
The first answer because it tastes delicious. The second answer is due to cultural factors.
We already know why ice cream and chocolate appeal so much to the taste buds of the vast majority of people. This is because the action of a mixture of sugar and fat makes it pleasant to the tongue.
But what is so special about beef especially during Eid and it is hunted by most housewives? Even as the pile of scientific data continues to grow on the detrimental health effects of meat? Not to mention the price has skyrocketed?
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Beef Eid processed one side of taste
The answer, in terms of taste, according to scientists, lies in a blend of 3 unique things viz meat, fat and umami.
Oh, before I continue, what is umami? Umami it is savory taste of meat or food. Derived from three compounds found naturally in plants and meat. I am glutamate, inosinate and guanylate.
Glutamate is an amino acid found in vegetables and meat. Iosinate is found mostly in meat and guanylate comes from plants.
Beef preparations for Eid are usually cooked with Indonesian spices and herbs which are well known for their flavours. When cooked cured meat undergoes a process called Maillard reaction – This is the browning process that occurs when we cook beef in various spices to make rendang, stews or empal.
According to scientists once again this Maillard reaction is a strong stimulus for humans. This has been confirmed by Paul Breslin, a professor of nutrition at Rutgers University.
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Beef Eid transformed from a cultural side
Indonesian food culture is shaped by several factors such as nature, history and culture. With immense geographical and cultural diversity throughout the archipelago, it is evident that Indonesian cuisine is rich in variety and taste.
It is common for Indonesians to embrace the spirit of this Muslim holiday with elaborate food preparations. Starting with exchanging Lebaran cakes and other gifts to colleagues, friends and loved family from 2 weeks before Lebaran, or Eid al-Fitr.
Preparations two or a day before Eid continue with a busy kitchen. All day cooking like steaming ketupat, making sayur opor, rendang, stews or empal to eat ketupat with friends.
Processed meat for Eid is usually prepared to accompany the consumption of ketupat.
Cakes are usually made in advance. All of this is done to make sure everything is ready on Eid morning.
Variety of beef cuisine for Eid
For Eid, the meat is made into various dishes, following the traditions of the processor’s home region.
Rendang, although it comes from Minangkabau, is mostly made. The standard obviously follows the language of the creator. Javanese and Sundanese follow their intuitive taste, so even if they use the same spices, there will definitely be a slight difference in the taste of their crafted rendang. Don’t be weird if there is a rendang that tastes sweeter than the original standard.
After that stew. This soy sauce beef dish is best perched on a plate of ketupat in addition to opor.
In general, sayur ketupat is cooked in coconut milk, so the presence of the stew neutralizes the thick taste of the gravy.
Empal Meat – Empal is a beef based dish called gandik or rump which is also called silverside part outermost hamstrings cow. Meat texture part this tends to be thick and doesn’t contain much fat.
Meat cow then cooked in spices and given coconut milk so dry and tasty.
Beef prices are so expensive
So it is understandable that two days before Eid the demand for beef peaked. When the market is attacked by buyers like this, traders act too, pushing prices to the 7th heaven. At the Cisalak-Cimanggis market, in view of Eid 2022, prices reach 300,000/kg
I think the price is a bit excessive. Then my sister suggested just shopping at the supermarket. Prices are not too easy to move. But it turns out that there are many who have such thoughts. When I arrived the meat counter was already crowded, queuing like people waiting for the free groceries to be handed out.
No wonder why swallow is priced at only 120,000/kg while rendang meat is 160,000/kg. This condition forced the shop to limit the offer by imposing a limit whereby each person could only buy a maximum of 2 kg of each type of meat.
Seeing the atmosphere of the queue makes me desperate. The taste of rendang is not very special. Also, seeing the condition of the meat, which in our opinion was not comfortable for rendang, he finally turned away. What can you do to return to traditional markets again?
Processed Eid Beef – Extortionate prices still bought was last modified: July 31, 2022 Of
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