SchuMakher
: girl_blum: current languages ​​left to buy. Tan, do they cook in time?
Suslya
I already wrote about boiling somewhere above, wait I will find

Quote: Suslya

Mom puts on "Stew" for 2 hours, an hour later she opens the saucepan and looks at the state, that is, pokes her with a knife. Languages ​​are different, small-big, young-old
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Gala
Ay, yes Gopher! Ay, yes ....... Suslichkina Mom!
With the victory!
Elena Tim
Quote: Chef

Congratulations on winning the Best Recipe of the Week competition
Oh, and I, and I join! CONGRATULATIONS!!! Ay, yes, the Suslichkino family !!!
Suslya
Oh! Thank you!!! Mom and I are very happy, I called her already, made her happy

Thank you all for the congratulations, the gopher family just glows with happiness
kirch
Tatusik, congratulations. A well-deserved award
lega
Congratulations to the author of the recipe and the special correspondent!
SchuMakher
Lingual ham

Lingual ham
Suslya
oooo, Manya with a poster! fsё! this glory came, with huge steps
Crochet
Suslechka, but I want to cook one, but big sausage, the question arose ...

Big sausage 3 in 1, do we cook longer than 3 small ones?
Suslya
yeah, Innus, if the sausage is big, you need to boil it longer, it is necessary that the sausage warms up and the gelatin melts, so for sure about 20 minutes .. or even 30 depending on how thick you have there.
Crochet
Tatochka, my dear little man, thanks for the answer and for the recipe !!!

I still wound up small bars, as many as 6 pieces, I have 1.7 kg languages. It was but I also want to try one big loaf on occasion !!!

I'm a lousy photographer, I beg your pardon, well, what are they rich in:

Lingual ham

I also added the carrots with which the tongues were cooked to the ham, and added finely chopped garlic.

Everyone liked the ham !!!

Tatul, and mummy, mummy, the main oooh huge thank you there!

Elena Tim
Little one, well, you're young! What a beauty! And yummy ... mmm ... I can imagine. I also shove carrots around, I love her! Congratulations on your successful performance!
Suslya
Innusik, well, you are great, what a beautiful ham! straight festive
Zhivchik
Tanyush, and what gelatin do you need? Plain or Instant?
And then I remember that I made a similar sausage for a long time (only with chicken according to Chuchilka's recipe), but I don't remember which gelatin I added.
Crochet
Tanyush, I added like this:

Lingual ham

kirch
Tatul, I have cooked languages ​​now. Cooked in Panasonic. Until further action did not. I have a question: what are you doing with the broth?
Suslya
I dilute the broth with water, cook soups, or freeze it and then add some water to the soup as well, mom and mom pour out ...
Suslya
Tanya, mom takes such gelatin, I took a picture, but did not insert it into the collage

Lingual ham
kirch
Quote: Suslya

I dilute the broth with water, cook soups, or freeze it and then dilute it with some water in the soup, mom and mom pour out ...
Why does mom pour out? At first I also wanted to pour it out, and then I tasted it, it seemed delicious. When cooking, I added carrots, onions, celery root. And I decided to cook Romin fish soup, I really like it. She, and I, too, cooks it in chicken broth.
kirch
And another question. I have somewhere around 700 languages, pour less gelatin or not. Maybe a stupid question, but you don't want to ruin the product
Taia
The old cookbooks I used to learn to cook said the broth from boiling the tongue was not usable. I always pour it out, and it tastes good to me. Probably Suslina's mom and I are the same age.
kirch
Quote: Taia

The old cookbooks I used to learn to cook said the broth from boiling the tongue was not usable. I always pour it out, and it tastes good to me.Probably Suslina's mom and I are the same age.
Then pour out
Suslya
Quote: Taia

he tastes to me, ugh.

in-in .. she says the same thing - fuuuu, but I'm sorry, I also throw a carrot onion and a bitty soup
Quote: kirch

And another question. I have somewhere around 700 languages, pour less gelatin or not. Maybe a stupid question, but you don't want to ruin the product

I think I need to take less
Taia
Quote: kirch

Then pour out
Come on ... Maybe I have the wrong book. The people are cooking, nothing, alive.
kirch
Quote: Taia

Come on ... Maybe I have the wrong book. The people are cooking, nothing, alive.
Already poured
Albina
Maybe I'm wrong too, but I cook soup in this broth. Most often pickle.
Giraffe
And I don't shine with ham. At first I didn't want to take frozen tongues (2 pieces), but now there are none.
Zhivchik
Quote: Krosh

Tanyush, I added like this:

Quote: Suslya

Tanya, mom takes such gelatin, I took a picture, but did not insert it into the collage

Thank you girls)

So the gelatin was added differently. If Tanyusha had enough instant, then Innuska had a ham 1.5 times "stronger".

Quote: Taia

I always pour it out, and it tastes good to me. Probably Suslina's mom and I are the same age.

Oto and I taste fu ... And age has nothing to do with it.
For example, I'm pouring broth from a chicken store. It tastes like fu ... But I don't pour it out of a homemade chicken anymore.
kirch
Did not work out. Either hand hooks, or bad gelatin. Everything fell apart. I went to remodel. I don't know what will happen.
Gaby
Suslenka, that's not going to cook, read the recipe, licked her lips and mustache. And yesterday I skipped over and ordered the tongues for today, I went to cook everything. Big hello to Mom.
Moskvichk @
I did it. Yesterday, when I twisted the sausage, I thought that everything would fall apart! all that was loose .... and this morning looked super! everything is strong and even. and it is cut well1 ... by the way, what can not be said about my jellied meat - this year I have a problem with him ... a little thin ...
Suslya
kirch, Lyud, I don't even know why it happened .. so sad
Gabi, tell me how it went, or I'm already worried
Moskvichk @, what good news in the morning, uraaaa
kirch
Tatul, everything worked out, just added more gelatin. There is a photo. No time to upload now
Suslya
🔗 great! Happy Holidays!
Moskvichk @
The employees just appreciated everything at work !!! send many thanks !!
Gaby
Suslenka, everything is just fine with me, it keeps its shape and it turned out so yummy. Blow a kiss to Mom and wish you excellent health and happiness. And a million scarlet roses!
Suslya
Quote: Moskvichk @

The employees just appreciated everything at work !!! send many thanks !!

ooo staff even appreciated! a group of architects best wishes 🔗
Quote: Gabi

Suslenka, everything is just fine with me, it keeps its shape and it turned out so yummy. Blow a kiss to Mom and wish you excellent health and happiness. And a million scarlet roses!

I will definitely convey my wishes, a million scarlet roses and everything.
izumka
Tanya! Happy New Year! We tasted your ham (see off the old year) Very tasty! Thanks for the recipe!
Zhivchik
Tanyushka, thanks for the recipe) Well, honestly ... for me the taste is very "bland". Maybe a pork tongue, no taste. I would add ... probably mustard. Maybe the taste of "bland" from a beef tongue will be different.

Lingual ham

By the way, I added 2 tsp of instant gelatin. And it was just fine. From 1 tsp. pieces would fall apart.
Leka_s
I also made it, with beef tongue, delicious, but somehow not enough
Zhivchik
Quote: Leka_s

I also made it, with beef tongue, delicious, but somehow not enough

Oooh ... you see, from the beef tongue, it's tastier after all.
Leka_s
Quote: Zhivchik

Oooh ... you see, from the beef tongue, it's tastier after all.
And I haven't tried it with pork, maybe it would be just as tasty for me, but you have already made conclusions
Zhivchik
Quote: Leka_s

And I haven't tried it with pork, maybe it would be just as tasty for me, but you have already made conclusions

Yeah ... in any case, with mustard is what you need.
Scarlett
Quote: Zhivchik

Oooh ... you see, from the beef tongue, it's tastier after all.
Girls, my grandmother always said that beef so-called "liver" - liver, lung, heart, brains and tongue, including - is tastier than pork, although we are actually more about pork
limon

and I added one teaspoon and I didn’t grab the pork, but it’s so delicious.
Suslya
Quote: Zhivchik
I would add ... probably mustard.

and you grease on top, I always grease each piece with either mustard or horseradish
Quote: Zhivchik
I added 2 tsp gelatin. And it was just fine.

Quote: limon
I added one teaspoon and my pork did not grab,

and how much was the language by weight? Or go to the recipe for something to correct the girls, as you say?
Zhivchik
Quote: Scarlett

Girls, my grandmother always said that beef so-called "liver" - liver, lung, heart, brains and tongue, including - is tastier than pork, although we are actually more about pork

Here ... grandmother has lived a century and she knows better. I completely agree with her.

Quote: Suslya

and you grease on top, I always grease each piece with either mustard or horseradish

No, well, that's not the point. I smear it from above, that's understandable. And I want to cut it off and immediately taste good. Moreover, I make sandwiches for my son at the university. So you have to grease with mustard.

Quote: Suslya

and how much language was it by weight? Or go to the recipe for something to correct the girls, as you say?

Tanyush, yes, it is necessary to correct this way: if the gelatin is instant, then for 1400 g of the tongue - 2 tsp. If the gelatin is normal, then 1 tsp.
Suslya
you understand, that's just the point, instant mom takes 1 tsp .. I showed a photo on the 4th page of the sales.

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