Masinen
Natusichka, it is necessary to measure the thickness in the thickest place and proceed from this.
Iskatel-X
Natusichka, cook 20 hours according to the recipe.
Yes, it's huge, but it's not a ball.
Out of 3 dimensions, 2 have changed significantly:
length
height
Thickness is not significant.
If in doubt, add a couple of hours. It will not be worse. Do not feel any improvements either.
In any case, it will become less. Do not wonder.
Natusichka
Yes thank you! I thought that I would have to cook not 20, but all 40 hours!
Natusichka
Well, the post has already passed, soon (from Monday) the next one begins, and the tongue is still in the freezer!
We will have big guests on Saturday, so we decided to cook (finally) the language.
On Thursday morning, put it out of the freezer and place it in the refrigerator so that it defrosts in the evening. In the evening we will load it into a bag with vegetables and spices and into a Shtebochka!
Yes, I completely forgot to boast: we bought the XL, for 6 liters! Hurrah!!!!!
Until Friday night, it will cook at the recommended temperature.
Did I write everything correctly?
Iskatel-X
Natusichka,
put it out of the freezer and place it in the refrigerator so that it defrosts in the evening.
Let's put into the refrigerator - into a pot of water... It is better to defrost in water, always.
bought Shteba XL
Natusichka
But I wrote that before putting it in the freezer, he stayed in the water the whole night ... through my fault ...
Maybe he shouldn't swim anymore? Or do you still let it defrost in the water?
Iskatel-X
Natusichka
It is believed that: Steeping meat or other protein products before cooking - increases their taste ...
I always defrost in water.

- The main rule for defrosting meat in water is: water needs to be changed regularly.
- The second, no less important rule: the water should be warm, not hot.
Since harmful bacteria grow rapidly in the water, meat should not lie in it for a long time... Therefore, you will have to change the water quite often, especially in the first minutes, when meat is literally placed in warm water from the freezer.
Natusichka
Iskatel-X, Thank you! I will take everything into account!
Rituslya
Friends, I ask for advice!
I also made up my mind yesterday and bought a beef tongue. It turned out to be 1.5 kg. Okay. With all the cooking technology, it seems clear, but my tongue at the tip is gray and very rough. Need to scrape this business?
I seemed to cut off the excess fat, but here I twist and twirl and I don't know what I want.
Iskatel-X
Rita
Need to scrape this business?
What for? The skin is still removed when ready, they do not eat.
bought beef tongue
Promotional or regular price?
Rituslya
Iskatel-X, Thank you. I am guided by your advice. I bought a pig, and then I was completely confused. So big.
Yesterday in Avos I bought a chilled one at a price of 379 rubles per kg.
Iskatel-X
Rita, super price tag. Until what date is this action. Didn't find it on the avoska website?
GTI Tatiana
Cooked pork tongue, 2 pieces. Temperature 65 * 14 hours. Then in a bag in ice water for 5 minutes.
Doesn't clean at all. I cut off a piece, not super soft, but kind of ready. I evacuated it again and put it on hold.
Maybe then it won't be cleansed? In short, something went wrong. And I don’t know what to do now.
domovoyx
The temperature should be set a little higher. 68 ° C or slightly higher.
Nata0901
And for some reason I always just buy beef tongue ... I don't even know why. But I boil it with spices or stew with vegetables. But I haven't tried baking yet ... interesting.
GTI Tatiana
The second time we prepared for another 4 hours at 66 *. The skin did not come off.
The third time they were preparing for another 3 hours at 68 * The skin was not removed. She scraped it off with a knife.
She took fresh languages ​​from the farmer. Then freeze for two weeks and defrost in the refrigerator.
As a result, 22 hours of cooking.
But the taste is tender and quite ready.
Iskatel-X
Nata0901
And for some reason I always just buy beef tongue ...
The nutritional value of beef tongue is much higher than that of lamb or pork tongue.
Arka
I thawed my tongue ... Now I think how to put in the Headquarters for a day so that without prejudice to the rest of the cooking it turns out


Added Thursday, 02 Mar 2017 00:35

I had to get out of Ourson's bins. Today I cooked buckwheat in a saucepan on the stove - I didn't like it!
She threw her tongue for 24 hours, after all, it is no longer exposed, at t = 60 grams. Then I will extend the time to 36 hours, there is such an opportunity, since I got another pressure cooker. I plan to serve it for Friday lunch. I don’t promise a photo, maybe there’s no time, but I’ll give out all the secrets in words
Arka
A day passed. A couple of times I noticed t = 62 gr. It's a pity the temperature is unstable. Half a day more, and I'll try. Hurry. Although ... If you rush everything, life will sweep by - you will not notice.


Added Friday 03 Mar 2017 03:47 PM

Dakladayu:
The tongue is ready, soft, pink. But ... Now I know the taste of albumin ... It didn't go to my taste, the feeling that you are eating, and your lip is cracked ... I was not satisfied with the taste in my tongue that I really love in steaks. Here ...
And now the pictures.
On the 1st - the peeled tongue, on the 2nd - the slices, dried boom. towel.

Beef tongue (Steba SV 2). Beef tongue (Steba SV 2)

Thinking it over, I reheated the non-stick skillet and quickly fried the slices without oil. After that, everything worked out. I will extinguish the rest of my tongue in bechamel.
Let me remind you that I cooked at 60 gr.

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