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Old 19-03-2004, 04:21 PM
Moe Storchacancoscow
 
Posts: n/a
Default REC: Beef Tongue

Steve wrote:
Spiced Beef Tongue


=A03 1/2 pounds beef tongue


=A0=A0=A0=A02 quarts water


=A0=A0=A0=A06 whole cloves


=A0=A0=A0=A06 whole black peppercorns


=A0=A0=A0=A02 teas salt


=A0=A0=A0=A04 each bay leaves


=A0=A0=A0=A0=A01/4 cup vinegar
Combine all ingredients in slow-cooking
pot. Cover and cook on low for 10 to 12
hours or until tender. Remove from pot;
drain.
Cool slightly; remove skin with sharp
knife. Serve hot or cold.


1. How did you prep the tonugue before placing it in your slow cooker?
Did you wash it and trim the 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 above cooking method looks like it sits in the impurities for 12
hours. Am I wrong?






  #2 (permalink)   Report Post  
Old 19-03-2004, 04:21 PM
Moe Storchacancoscow
 
Posts: n/a
Default REC: Beef Tongue

Steve wrote:
Spiced Beef Tongue


=A03 1/2 pounds beef tongue


=A0=A0=A0=A02 quarts water


=A0=A0=A0=A06 whole cloves


=A0=A0=A0=A06 whole black peppercorns


=A0=A0=A0=A02 teas salt


=A0=A0=A0=A04 each bay leaves


=A0=A0=A0=A0=A01/4 cup vinegar
Combine all ingredients in slow-cooking
pot. Cover and cook on low for 10 to 12
hours or until tender. Remove from pot;
drain.
Cool slightly; remove skin with sharp
knife. Serve hot or cold.


1. How did you prep the tonugue before placing it in your slow cooker?
Did you wash it and trim the 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 above cooking method looks like it sits in the impurities for 12
hours. Am I wrong?





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Old 19-03-2004, 08:47 PM
Ken Davey
 
Posts: n/a
Default REC: Beef Tongue

Moe Storchacancoscow wrote:
Steve wrote:
Spiced Beef Tongue


3 1/2 pounds beef tongue


2 quarts water


6 whole cloves


6 whole black peppercorns


2 teas salt


4 each bay leaves


1/4 cup vinegar
Combine all ingredients in slow-cooking
pot. Cover and cook on low for 10 to 12
hours or until tender. Remove from pot;
drain.
Cool slightly; remove skin with sharp
knife. Serve hot or cold.


1. How did you prep the tonugue before placing it in your slow cooker?
Did you wash it and trim the 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 above cooking method looks like it sits in the impurities for 12
hours. Am I wrong?

Just what impurities are you referring to?


  #4 (permalink)   Report Post  
Old 19-03-2004, 08:47 PM
Ken Davey
 
Posts: n/a
Default REC: Beef Tongue

Moe Storchacancoscow wrote:
Steve wrote:
Spiced Beef Tongue


3 1/2 pounds beef tongue


2 quarts water


6 whole cloves


6 whole black peppercorns


2 teas salt


4 each bay leaves


1/4 cup vinegar
Combine all ingredients in slow-cooking
pot. Cover and cook on low for 10 to 12
hours or until tender. Remove from pot;
drain.
Cool slightly; remove skin with sharp
knife. Serve hot or cold.


1. How did you prep the tonugue before placing it in your slow cooker?
Did you wash it and trim the 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 above cooking method looks like it sits in the impurities for 12
hours. Am I wrong?

Just what impurities are you referring to?


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Old 20-03-2004, 09:55 AM
sf
 
Posts: n/a
Default REC: Beef Tongue

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


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Old 21-03-2004, 02:32 AM
sf
 
Posts: n/a
Default REC: Beef Tongue

On Sat, 20 Mar 2004 18:13:24 GMT, Steve Ritter
wrote:


I cook it very slow, for 6 to 8 hours. I also cook it the Chinese way.
With the Star Anise and other spices added. Gives it a different flavor.
But I'm partial to just plain old tongue, Nothing makes a better Burrito or
Taco, or a sandwich on rye, sliced. Oh my.

I'm getting myself all worked up.

Steve

snork
LOL!


Practice safe eating - always use condiments
  #8 (permalink)   Report Post  
Old 21-03-2004, 02:32 AM
sf
 
Posts: n/a
Default REC: Beef Tongue

On Sat, 20 Mar 2004 18:13:24 GMT, Steve Ritter
wrote:


I cook it very slow, for 6 to 8 hours. I also cook it the Chinese way.
With the Star Anise and other spices added. Gives it a different flavor.
But I'm partial to just plain old tongue, Nothing makes a better Burrito or
Taco, or a sandwich on rye, sliced. Oh my.

I'm getting myself all worked up.

Steve

snork
LOL!


Practice safe eating - always use condiments


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