Chionodox
Mash, how much salt do you need? Well, when we just cook, we make a fairly strong salty broth. Maybe you can somehow calculate the proportions by weight?
Chionodox
A! Already found in Alexei in 1 post.
Masinen
Olga, It's good that I found it) I just came home))
Chionodox
Maria, my tongue didn't work. I cooked for 12 hours. I took it out after cooling and lying in the refrigerator. Firstly, it is not cleaned at all! Secondly, when I cut it, it turned out that it was completely raw. I had to pack it back into vacuum and cook on the "languishing" mode for another 2 hours. Cooked. But it was not salty at all. Well, in general, so-so. She did something, apparently, wrong. But what? I will try again. I still like this idea.
Masinen
Olga, then increase the time.
Vinokurova
Olga, it seems to me I did not clean myself because it was already cold ... the skin seems to be glued to the body of the tongue))) I wrote it incomprehensibly, in a bird's language ...
Chionodox
AlenKa, just wrote everything clearly. I felt it all, one might say, on my own skin. Rather, on the skin of the tongue, the skin is exactly stuck. I will take into account all the mistakes in the future. It is not clear only why it was not salted? I put salt according to the recipe
gala10
Quote: Chionodoxa
I cooked for 12 hours.
Prescription 20 hours.
I've done it several times already. There were no punctures.
Chionodox
GalinaMasha spent 8 hours preparing languages. So I thought that the time can be reduced. But, apparently, she was mistaken
gala10
Quote: Chionodoxa
Masha spent 8 hours preparing languages
Masha's tongues were medium-sized and calf.
Chionodox
Galina, well maybe. And what about salt? How to calculate?
Vinokurova
Quote: Chionodoxa

Galina, well maybe. And what about salt? How to calculate?
I always recalculate in proportion to the weight ... Masha has kilogram gone 1 dessert spoon .. if it seemed undersalted, add next time if you also had a kilogram)))
by the way, a lot also depends on salt .. Timkina wrote somewhere 1 tbsp of coarse salt or 1 tea fine salt ... I have not seen this anywhere else ... I think this is Lenkina's practice (it helped me a lot)
Chionodox
AlenKa, boom try
Natalyushka
In the Metro, the promotion for beef tongue is 599 rubles per kg. I got out to defrost it, I want to make a tasty dish for the arrival of my beloved spouse - he loves to bite me.
Iskatel-X
From 1.8 kg of frozen tongue, 950 g of the finished product turned out after peeling.
All small pictures are enlarged by clicking.
Ingredients:
Beef tongue (Steba SV 2)

Beef tongue (Steba SV 2)
Rub the carrots on a coarse grater,
Beef tongue (Steba SV 2)
cut the onion not coarsely and not finely - medium.
Beef tongue (Steba SV 2) Beef tongue (Steba SV 2)
Pepper - crush in a mortar
Beef tongue (Steba SV 2) Beef tongue (Steba SV 2)
mix with salt
Beef tongue (Steba SV 2)
Frozen tongue - defrost in a pot of water.
Beef tongue (Steba SV 2)
Cut off excess fat.
Beef tongue (Steba SV 2)
Rub the tongue with a mixture of salt and pepper,
Beef tongue (Steba SV 2)
put in a bag along with other ingredients, distributing vegetables more or less evenly on all sides of the tongue.
- Vacuum.
Beef tongue (Steba SV 2)
We cook. Heating 72 * C, 20 hours. Steba DD2 XL
Beef tongue (Steba SV 2)
Ready tongue, right in the bag - put in cold water for 2-3 minutes. After that, the skin is removed very easily.
Beef tongue (Steba SV 2)
Store your tongue in the refrigerator - carefully wrapped in foil. It will stay fresh longer due to the lack of air access.
Beef tongue (Steba SV 2)

Beef tongue (Steba SV 2)

Delicious tender aromatic meat! Thanks for the recipe!
So delicious that in the freezer the next language is waiting for its turn.

- The weight of the tongue usually ranges from 800 grams. up to 3 kg.
- The taste of the product is very delicate as it lacks connective tissue.
- The nutritional value of beef tongue is much higher than that of lamb or pork tongue.
- Only 100 grams of tongue per day - replenish the body's daily need for vitamin B12, which regulates fat and carbon dioxide metabolism.100 g of the tongue also contains 40% of the daily requirement of the human body for zinc, which reduces the risk of disease and lowers cholesterol.
- 100 g of beef tongue contains 16 g of proteins, 12.1 g of fat and 2.2 g of carbohydrates and only 173 kcal.

Chionodox
Iskatel-X, the process is impressive! Handsomely! Details! Clearly! It feels like tongue smell is coming from the monitor
Iskatel-X
Olga
It feels like tongue smell is coming from the monitor
It is coming out, as it is coming ...
A simple usual set of spices, but it turned out very aromatic!
By the way, the tongue is large, I slightly increased the spices, by 1/3, so that all parts of the tongue get it.
Chionodox
Quote: Iskatel-X
but it turned out very fragrant!
Yes! The aroma from spices is all in a vacuum, it does not go into the water. Everything turns out very tasty!
Umka
Iskatel-X, very tasty description !!!

You know, Iskatel-X, you used to be very annoying and infuriated me with your "stupid" questions, but now when I see your masterEvras, I am ready to shout to you while standing!

Thank you very much ALL Girlswho were not too lazy to "grow" such a culinary specialist as ours Iskatel-X!!!
Iskatel-X
Ludmila
very tasty description !!!
Cook to your health!

Delicious! It was no coincidence that I wrote:
So delicious that in the freezer the next language is waiting for its turn.

And Many thanks to ALL Girls and Boys who answered my questions on different topics!
Umka
Quote: Iskatel-X
Cook to your health!
Iskatel-X, thanks, I've cooked more than once ... And now I have a couple of questions for you:
1. Why do you have such a big difference in weight between the frozen tongue and the ready-made one? (I just take the speaking languages ​​1.3-1.6 kg, after the suvid the weight decreases by only 200-250 grams)
2. Where did you get such a thing, which you keep onions for slicing ???
Helen
Super!!!
Iskatel-X
Ludmila
1. Why do you have such a big difference in weight between the frozen tongue and the ready-made one? (I just take the speaking languages ​​1.3-1.6 kg, after the suvid the weight decreases by only 200-250 grams)
I cut off excess fat, I got such a tongue, I bought it for the first time. The skin also weighs something, a little, but it does. Domestic was not found, this is Italian, for the action.
Also, I soaked it, all the rubbish is gone, it's only for the best.
In the freeze, now domestic, if I don't forget, I'll weigh before / after.

And I have Sous-Vid - not quite "honest", Steba DD2 XL.

Where did you get such a thing with which you keep onions for slicing ???
Onion cutter "Fackelmann" - 129r metro December 2015
Convenient, fast and practical!
If desired, you can adjust the size - cut, skipping the teeth of the "comb".
There is a food processor, but I do not turn it on because of one onion.

Elena
Super!!!
Uh-huh! If you haven't cooked it, I highly recommend it.
I didn’t like the language before ... It turns out I didn’t taste deliciously cooked one ...
Umka
Quote: Iskatel-X
Cut off excess fat
He was absent from me.
Quote: Iskatel-X
Sous-Vid I have - not quite "honest", Steba DD2 XL.
Similar !!!

Quote: Iskatel-X
Onion cutter "Fackelmann"

Quote: Iskatel-X
Food processor available
Which one then??? Modelka, letters ???

I see it is contagious, ask questions ??? !!!
Iskatel-X
Ludmila
I didn't have it.
I have
I got such a language, Italian, I bought it for the first time.
Frozen, now domestic, without excess fat.

Food processor. Which one then??? Modelka, letters ???
There are no secrets.
Nozzle Kenwood KAH 647, I use it when there are several products: cabbage and onions for borscht, potatoes "slices" for casseroles (photo in the corresponding recipe)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=370731.0
But you can buy "separately", there will not be much difference.
Umka
Quote: Iskatel-X
Kenwood KAH 647 nozzle
I don't have such a "beast" ...

Iskatel-XThank you so much for your answers !!!
Good luck in the culinary field and in life in general !!!
Iskatel-X
Ludmila
I don't have such a "beast" ...
I recommend buying, not so much the nozzle as the very Kenwood kitchen machine, required with induction.
Steba + Kenwood = "sweet couple" in the kitchen!
The price tag is not small, but it's worth it!
Husband "shake", scrape the bottom of the barrel, or something else ...
A useful device if you like to cook. Love, once on this forum!
At the very least, children should cook sweets: cream, cakes, ... Children, for sure, are! But what about without them ...
And to you, good luck!
Umka
Quote: Iskatel-X
Steba + Kenwood = "sweet couple" in the kitchen!
Iskatel-X, thank you very much for your advice and attention to my person !!!
See you at the forum !!!
Iskatel-X
Ludmila
See you at the forum !!!
I will definitely cook and post photos and recipes.
Margo31
And I decided to try the recipe for beef tongue 72 grams for 20 hours. Only I decided not to put the carrots (I was too lazy to run to the store). How delicious it is
The tongue was 1.85 kg and, in order to completely cover with water, only climbed into the XL
Everything is very simple. Pepper the tongue, add salt, cut the onion into cubes. I put it in a vacuum bag along with onions, allspice and bay leaf. We evacuate and immerse in a head heated to 72g ... We are waiting for 20 hours
Beef tongue (Steba SV 2)
Helen
oh, I love the language ... I have to make this ... Julia, cool tongue!
Masinen
Yulia, super !! Well done!
Hellen
Hello everyone. Accept the newbie. Yesterday I tried to cook pork tongue sous vide. The package was used by the native CASO. When pumping out the air, I saw how the water rises along the grooves, like a dried tongue was. As a result, it was not evacuated strongly. sealed an additional seam. Cooked for 10 hours at 65 degrees in the Multi-Cook mode. In the morning I held it for three minutes in cold water. Result. The tongue was poorly cleaned. It tasted undercooked. Where did I make mistakes. Please indicate.
Masinen
Hellen, Welcome to our forum!

Most likely it was necessary to exhibit more time.
Vinokurova
Quote: Hellen
It tasted undercooked.
most likely, it's just not your taste .. products prepared using the sous-vide technology are very different both visually and tastefully from products cooked in the usual way .. my mother, for example, does not like beef tongue sous-vide .. and me small fight for each piece)))
gala10
Quote: Hellen
Cooked for 10 hours at 65 degrees
Prescription 20 hours 72 degrees. Of course I didn’t.
Vinokurova
Galina, well, there is a pork tongue .. for him 20 hours is too much ... on the other hand, the temperature is not high ... I wonder, I did not write at what T I cooked ?. I'll go look through Temka
Quote: Vinokurova
I put the pork tongues ... at 8 o'clock, 65 degrees ..
Masinen
Pork, should have been cooked in 8 hours.
The pig has a small tongue.
Hellen
I tried it in the evening after work. Ready. Most likely in the morning the unusual taste confused me. Thanks for answers.
Natusichka
Hello everybody! Need advice.
My husband bought a tongue about 2 kg in weight. It needs to be cooked, but ....
We can use it only after the end of the post.
What to do? Freeze and then cook? But, reading the reviews, I realized that the frozen language is not quite what I need ...
Or cook, slice and vacuum?

What is your advice?

And further:Iskatel-X, how long did you soak? If we leave it overnight, will it go?
Or, if it needs to be frozen, will it need to be soaked after defrosting and just before cooking? How long to soak?
Umka
Natusichka, I am for freezing, and then for Easter to cook according to the recipe.

Why soak ??? Where did you read it ??? The finder thawed an imported tongue in water, and you, as I understand it, have a chilled fresh tongue ... why spoil it ???
Iskatel-X
Natusichka
Soaked - to soften.
In your case:
- To freeze
- At hour "X" - remove from the freezer
- Place in a pot of water in the refrigerator. If there is no such a large saucepan, do not "drown" the whole first. As it thaws, heat so that everything is in the water. It is not necessary in the refrigerator, it can be at room temperature. The point is in gradual warming up: + 3-5 * C in the refrigerator, versus ~ 20 * C in the kitchen.
/ 2 kg - huge, for pots from 7 liters, frozen.
OR! Before freezing - roll it into a "ball" to fit the size of the pan. /
- By time - until it thaws (several hours). Once thawed, it will start to deteriorate in the heat if left for a long time.
- In the process, change the water 2-3 times.

let's leave for the night
Only in the refrigerator.
Natusichka
Iskatel-X, thank you very much! But I seem to have screwed him up ...Verech, without waiting for an answer, I fell asleep (the day was tense and I was very tired, I just passed out ...), leaving my tongue in cold water overnight, on the balcony (at night it is quite cold on the balcony, like the temperature in the refrigerator) ... ...
What can you do, the language needs to be saved !!!
Now I have, as I understood, only one thing: it is good to get wet from the water, twist it and just put it in the freezer in a bag. And at hour "X" get it, defrost it in water (in the refrigerator or at room temperature? Taking into account that it should be hot in May ...), vacuum and cook for 20 hours?
But there is one more "but" ... YET I have neither a suvidnitsu, nor any device that can be set to the exact temperature, according to the Su-vid method I cook in slow cooking ... on "Low" ... there 75 degrees can be maintained. If the temperature is slightly higher in the process, is it very scary?
I understand that there are many underwater stones, but I really want to cook such a language ...
What do you think?
Iskatel-X
Natusichka, cook as you painted, there is no alternative.
When cooking - wrap in heat-resistant (!) package. To avoid contact with water.
If the temperature is slightly higher in the process, is it very scary?
Tolerable.
Natusichka
Quote: Iskatel-X
When cooking - wrap in a heat-resistant (!) Bag. To avoid contact with water.

What for? I have a vacuum cleaner!
Iskatel-X
Natusichka
I have a vacuum cleaner!
I missed this moment. Cross out.

Dry thoroughly (!) Before vacuuming.
Liquid rushing, including from carrots.
Natusichka
Yes, yes, thank you! When I cook, I will definitely re-read all your advice here!

After bathing in purified water at night, it turned out so clean !!!! And it no longer smells like a cow .... I'm nasty in this regard ... scary! I need it not to smell and like it outwardly! And then I evaluate the taste criteria.

I just looked, he was already quite cold.
Natusichka
Here, I will show you the language that we bought, soaked it overnight, vacuumized it and put it in the freezer until Easter.
🔗

Impressive, huh ?!
Masinen
Natusichka, huge !!
But you have to cook it longer.
Natusichka
How much to cook? It has about 2 kg!
I agree to everything !!!! If only delicious!

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