Dishes from the tongue

Poke, maybe already ready

Won't it cook in two hours?

It depends on what consistency you want your tongue to be. I love soft, so I cook it according to my understanding of readiness.

[Andreevna]

Girls, thank you very much for Temko! I often see languages ​​on the market, but I cook it primitively and tasteless. Or completely tasteless. Now I know how to do it!
Andreevna, I attach to the question of the mode of cooking the tongue in a multicooker. Most likely, I will make pork. I'm waiting for instructions.

It depends on what consistency you want your tongue to be. I love soft, so I cook it according to my understanding of readiness.

Likewise. I also love when soft. But then, in total, I can't cook less than 3 hours.

When the tongue is big, so do I.

I also cook little pork tongues less. But beef - at least 3 hours. If less is just a translation of such a valuable product, because something is not chewable.

[Hairpin]

Hairpin, you stepped on my pet peeve!

I just shake with anger when I hear that broth from under my tongue
pour out!
This broth makes a fabulous Rassolnik or bean soup, pea soup!
You just need to cook the tongue correctly.

Exclusively so that Stella doesn’t shake, in short, I cooked it in three waters. Beef tongue (I just adore languages, and often cook). I'll try to cook cabbage soup with sauerkraut in the broth. And so I also did not eat, cooked porridge for dogs-cats.
I'll pickle this tongue (drooling has already started to flow).
And I will offer my recipe.
The recipe is borrowed from S. Groznov and F. Nikashin's Meat Dishes. Moscow, 1958. "Chef's Library" series.

Tongue in batter

Languages ​​- any - are boiled and cleaned. Then they are cooled, salted, cut lengthwise into thin strips, rolled - first in flour, then in a beaten egg, then in breadcrumbs and fried. Men who do not like languages ​​do not understand at all what they eat - well, meat and meat, only tender.

[MariV]

I also cook little pork tongues less. But beef - at least 3 hours. If less is just a translation of such a valuable product, because something is not chewable.

MariV , thanks for work!!!

Yes, the broth is quite edible, so the plus sign!

Thank you!

Tomorrow I will buy a cow's tongue and specially note how much it will cook until soft

I just got beef out of the multicooker. I put the slightly thawed (almost frozen) in cold water, on the "Pastry", then 3 hours on stewing. Completely ready. And the broth is once again in the sink ... Well, my husband can't even stand the smell

Tomorrow I will buy a cow's tongue and specially note how much it will cook until soft

Well then, I'll cook the day after tomorrow. I'll get ready.
At the same time I'll buy some horseradish. Maybe I'll make my mayonnaise according to the recipes of the forum.

Tomorrow I will buy a cow's tongue and specially note how much it will cook until soft

I read it, I think I'll buy it on the weekend, and I'll try to time it. I read further - and here is Tatiana with the same thoughts

Tomorrow I will buy a cow's tongue and specially note how much it will cook until soft

I defrost beef in cold water, then cooked it for 15 minutes, poured it out, then 1.5 hours in a pressure cooker! Just right.

Tongue boiling is postponed to Sunday, today, while the last patient was released, the market had already closed, and I had no supermarket on the way, and I had no strength to go on purpose. So sho zvynyayte

Tongue boiling is postponed to Sunday, today, while the last patient was released, the market had already closed, and I had no supermarket on the way, and I had no strength to go on purpose. So sho zvynyayte

Callable.
She pulled her tongue out of the freezer, but prudently began to defrost it in the refrigerator itself, that is, it will defrost tomorrow.
So, probably tomorrow I will cook my tongue, nevertheless, before the others gathered.

I defrosted beef in cold water, then boiled it for 15 minutes, poured it out, then 1.5 hours in a pressure cooker! Just right.

Most that !!!

I was taught by one aunt at an Orthodox forum - now a lot of all kinds of freeze are sold, it is clear that it is not of the highest quality. When defrosting, food often becomes, well, absolutely on-discharge - not by smell, but structurally .......
So you need to plump salt into cold water, about a liter - 1 tbsp. spoon - the product practically does not take salt, but for some reason it improves in quality ...

I was taught by one aunt at an Orthodox forum - now a lot of all kinds of freeze are sold, it is clear that it is not of the highest quality. When defrosting, food often becomes, well, absolutely on-discharge - not by smell, but structurally .......
So you need to plump salt into cold water, about a liter - 1 tbsp. spoon - the product practically does not take salt, but for some reason it improves in quality ...

Or cook without defrosting

I bought a fresh language, but not always there
the need to cook it right away.
Therefore, he spent 3 days in the freezer. What can you do?
I used to always pickle for a couple of days.
This time I decided to just cook.
Now the tongue is already being cooked.
I have already drained the first water, washed everything and filled it with osmosis water.
Time has already passed 10 minutes ago.

So you need to plump salt into cold water, about a liter - 1 tbsp. spoon - the salt product practically does not take, but for some reason it improves in quality.

I doubt the meat won't absorb the salt.

Before baking, I usually swim for a day in very salty cold water for a day. I have never noticed the excessive salinity of the finished ham. somewhere on the forum of the grocery store about it, they tried to make out the chemistry of the process.

Before baking, I usually swim for a day in very salty cold water for a day. I have never noticed the excessive salinity of the finished ham. somewhere on the forum of the grocery store about it, they tried to make out the chemistry of the process.

It may be that the meat will not be too salty,
but it will absorb the salt without fail.

Two hours passed. The language is ready. The skin came off easily.
Very soft.
Its weight was 1240g at the start.
The broth smells specific. : - \ Not just meat.
But I'll try to cook pickle on it.
They cook pickle with kidneys ...
But with kidneys it is unacceptable for me.
I will write the recipe for my pickle in the pickle topic.

https://Mcooker-enn.tomathouse.com/in...4.0

So I say you don't want to bother him for three hours

So I say you don't want to bother him for three hours

In my opinion, it could have been cooked a little less.
Even 1 hour 30 - 1 hour 40 minutes and no more.

It may be that the meat will not be too salty,
but it will absorb the salt without fail.

Nope, some kind of chemical process is taking place here, I am not a technologist, I cannot explain, somewhere in the internet specialists explained.

Nope, some kind of chemical process is taking place here, I am not a technologist, I cannot explain, somewhere in the internet specialists explained.

Please give a link to.
... "somewhere in the internet, experts have explained" does not fit.

Doesn't fit - and don't.

On my own experience and checked it many times.

Eh, there were no languages ​​on the market today ... And in general there was not enough beef. We are waiting for next Saturday to buy a tongue and observe the cooking time)))

[Proper defrosting of meat.]

Proper defrosting of meat.

... "Ice has two solid states: crystalline and amorphous. The crystalline state is formed at relatively high temperatures and slow freezing, amorphous at lower and faster freezing. In the latter case, the liquid seems to skip the moment of crystallization.

Everyone observed transparent ice and cloudy or streaked ice. Transparent ice is predominantly amorphous, while cloudy ice is crystalline. If the liquid in the cell has frozen in the form of crystals, then they tear the walls and the cell collapses.

In addition, during the storage of frozen products, the so-called shrinkage effect is observed - even from pieces frozen into a stone, moisture freezes, protein shrinks and other processes. In a nutshell, the meat loses its structure and becomes dehydrated. Considering the above, you can try to minimize the harmful effects of freezing.

Freeze as quickly as possible to bypass the crystal formation phase. Therefore, it is advisable to put the minimum portions in the freezer, and not the whole carcass at once. In addition, small portions will thaw faster, which will avoid the crystal stage in this case. To prevent shrinkage, it is advisable to seal the pieces of meat, place them in plastic bags, even better in vacuum ones, or carefully close them with cling film.

Defrost the meat just as quickly to avoid the formation of crystals during the defrosting process. Since defrosting from -30 to room temperature is not so easy, they resort to the process of normalizing temperatures.

In this case, the temperature of the frozen piece is preliminarily increased to as close as possible to 0 degrees, and then it is defrosted quickly. Defrosting completely in the refrigerator, where the temperature is usually +4, is not entirely correct, since in this case water slowly passes through the stage of crystal formation.

That is, you need to do the following: put the frozen piece in the refrigerator and keep it there until the moment when it just starts to melt. Then the meat is placed under running cold water for quick final defrosting. As nimius explains, simply putting meat on the kitchen table is wrong in this case. The fact is that air has a heat capacity an order of magnitude lower than liquid. Therefore, hot table and hot air will be less efficient than cold running water. Thawing with warm water is not recommended because of the possible multiplication of bacteria, and hot water can begin to fold the protein of the upper layers of meat. "

That is why it is in water, and salt, I think, if left overnight, so as not to rot.
Also, with this salty method, the water does not stain, which means that there is no active release of meat juice.

[garlic through a press, hops-suneli, salt and bay leaf, broken into pieces]

Girls, have you tried baking? I'm on the forum say7 I came across an interesting way of preparing the tongue, today I tried it. I haven't eaten the result yet, left it for tomorrow's lunch, but it looks and smells very bad. That which looks juicier and tastes better than boiled is for sure.
I'm telling you. My tongues well, rub with such a mixture - garlic through a press, hops-suneli, salt and bay leaf, broken into pieces... We wrap it in several layers of foil, leave it on the table to marinate for an hour or two, and then put it in the oven and bake at 200 degrees for 1.5 hours. We take out, unfold the foil and remove the skin from the warm tongue. Try it.

[Baked pork tongues]

Girls, have you tried baking?

Baked pork tongues Lika

Pork tongues baked in the "sleeve" Stеrn

[Pork tongues baked]

Pork tongues baked Lika

Pork tongues baked in the "sleeve" Stеrn

Oh, thanks. I just re-read this Temka all over, and did not find any more about languages, I thought that this is all there is.

So I say you don't want to bother him for three hours

If it's in a pressure cooker, then it's not great, but if it's just in a saucepan, it's necessary!

I also think the term too long hardly applicable for the language ...

And who knows how to make smoked tongue in lard? This is sooo delicious


photo from internet

And who knows how to make smoked tongue in lard? This is sooo delicious


photo from internet

That's so beautiful! Has anyone already solved this puzzle?