How to clean beef and pork tongue after cooking
Cooks appreciate beef tongue and dishes prepared from it. It is usually boiled, and then pickled or added to salads. The main thing with heat treatment is to preserve the good.
Beef and pork tongue - delicatessen products with a pleasant taste and delicate texture. The by-product contains a large amount of nutrients and vitamins: zinc, lecithin, B vitamins, iron, phosphorus, chromium.
Due to the protein content and the minimum amount of carbohydrates, it is eaten by athletes and supporters of a healthy diet. The structure is soft, consists of muscle tissue, is easily absorbed by the body. The high iron content helps increase blood hemoglobin. One hundred grams contains 9% of the daily calorie requirement.
Language can be bought on the market or in the store. When buying, appreciate the color, freshness. High-quality meat of pink or purple hue - the richer the color, the more vitamins, especially zinc.Make sure there is no odor - sweetish meaty flavor is the norm. The flesh should be elastic - when pressed, there should be no dimples.
The soft, shapeless tongue was frozen several times, so the beneficial properties were lost. Check out the veterinary certificate that confirms product quality.
Frozen by-product thaw in the refrigerator the day before cooking. In room-temperature water, soak for about 30 minutes. During this time, the coarse chaff and mucus will be soaked. Rinse with running water, clean the dirt with a sponge. Rinse again, then proceed to cooking.
Cleaning boiled beef and pork tongue
It is important to cook the tongue correctly so that it is juicy and soft. The secrets are simple. Place the product in a saucepan and cover with cold water to the top. The liquid should be more than 5-6 cm, since during boiling it boils away. Remove the tongue from the pan, bring the water to a boil, then pour it into boiling water and cook for 10-15 minutes. Foam on the surface shoot. Then make the fire less and cook 2-4 hours - beef, and pork - 1.5-2 hours. Cooking time depends on size.Check readiness with a fork or knife, making a small incision or puncture. Willingness is determined by clear speaking juice.
Add salt 10 minutes before the end of cooking, so juiciness and tenderness will remain. For flavor you can add spices or vegetables.
After cooking, remove the tongue from the pan and immediately immerse in ice water. This trick will help to quickly clean the upper skin. If you find excess fat, cut off. Put the finished offal in broth and cool. So it will keep juiciness and softness.
Beef tongue contains proteins - 16%, fats - 12%, carbohydrates - 2.2%, as well as thiamine, folic acid, riboflavin, vitamins of group E, A, PP.
It is useful in various diseases. Doctors recommend eating it in children and pregnant women with skin diseases. Zinc helps the body produce insulin and lower blood sugar levels, which is useful in diabetes.
The by-product is dietary, so it is allowed to include it in the diet of patients suffering from a stomach ulcer, anemia, gastritis.
- Salt a few minutes before readiness. Otherwise the dish will be tough.
- Cooking time depends on the size: pork is boiled - 1.5-2 hours, and beef - 2.5-4 hours.
- Put the crude, cleaned product in boiling liquid, and add vegetables half an hour before readiness so that it absorbs their flavors.
- It is advised to leave the ready, peeled tongue in the broth for 30 minutes to make it softer and more tender.
- If you plan to leave the fat, after 30 minutes, drain the first broth and refresh the water. Then the excess fat and harmful substances do not fall into the food.
Everything is good in moderation. Excessive consumption due to the presence of fat can increase the load on the liver and kidneys, which will adversely affect the condition of the body.
Do not forget about the rules of cooking, which will help make the dish tasty and healthy at home.