A squab is the young of which breed of bird?
Squab timbel" (rice wrapped in banana leaf). Despite the relative ease of raising pigeons, squab is "not usually considered" in terms of its potential for food security. In parts of the developed world, squab meat is thought of as exotic or distasteful by consumers because they view feral pigeons as unsanitary urban pests. However, squab meat is regarded as safer than some other poultry products as it harbors fewer pathogens, and may be served between medium and well done. Squab In culinary terminology, squab is a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely
Squab is relatively little meat per bird, the meat being concentrated in the breast. Squab is dark meat, and the skin is fatty, like that of duck. The meat is very lean, easily digestible, and "rich in proteins, minerals, and vitamins". It has been described as having a "silky" texture, as it is very tender and fine-grained. It has a milder taste than other game, and has been described as having a mild berry flavor. Squab's flavor lends itself to complex red or white wines. The 1997 edition of "Joy of Cooking" cautions that if squab is cooked beyond medium-rare, its