On Sat, 20 Mar 2004 02:41:45 GMT, Steve Ritter
> wrote:

> On Fri, 19 Mar 2004 08:21:58 -0800 (PST), (Moe
> Storchacancoscow) Interjected.. :
>
> > Steve wrote:
> > >Spiced Beef Tongue
> >
<snip>
> >
> > 1. How did you prep the tonugue before placing it in your slow cooker?
> > Did you wash it and trim the fat?

I think most people rinse off meat and trim fat.
> >
> > 2. My mother-in-law likes to boil it and discard the water after the
> > first hour, boil it again for an hour and discard the water then for the
> > last hour she simmers it in the above spices - She says that way you get
> > rid of all the impurities.

The foam is protein. That's what happens when you boil
meat.
> >
> > The above cooking method looks like it sits in the impurities for 12
> > hours. Am I wrong?
> >
>
> Sorta right.
>
> I did not use a slow cooker and only cooked about 8 hours. Also, I
> continually, say, every half hour, would skim the top so I get rid of the
> impurities. I also had to add some more hot water towards the end.

Impurities???
>
> And naturally, when you prepare it, you wash it well and trim it of the
> fat. Trimming is up to the individual. I trim little as I like the fat part
> of it. Just trim the parts that don't belong.
>
> I had 4 sandwiches of it so far. With freshly grated horseradish.
>
I cook my cow tongue the old fashioned way and it cooks in
less than 4 hours. Tongue makes a great burrito too.


Practice safe eating - always use condiments