Many culinary specialists agree that pork tongue is not a delicacy and does not represent any culinary value. This statement can only be refuted by the skill of its preparation. The main question is not how to cook pork tongue, but how to cook it tasty and correctly. To make a dish taste great, you need to be able to choose a quality component.

Selecting and storing pork tongue correctly

Before you can cook pork tongue deliciously, you need to choose it correctly. Look for the product in its natural color. Before putting it in the refrigerator, you need to rinse it thoroughly, then divide it into pieces and place it in a plastic bag, and only then put it in the freezer.

Required cooking time

A novice cook is always tormented by the question of how long to cook pork tongue in order to cook it properly. The process is lengthy, so it will take at least an hour and a half. It must be prepared only in stuffed or fresh form. Immediately after you manage to boil it, you need to remove the skin from it under running cold water.

Delicious pork tongue nine steps away from you

If cooking pork tongue is not your ultimate goal, but just another culinary masterpiece, then prepare a knife, fork, pan and cutting board.

Remember, to cook pork tongue deliciously, you need to cook it with the addition of all kinds of spices and herbs. We have already mentioned how much time is needed to prepare this offal. An hour and a half is the average interval. In this case, cooking will depend on its length, and readiness will be checked with a fork. The finished tongue should be soft, and the juice flowing from it should be clear.

First step	To prepare such a delicious tongue you will need the following ingredients: 300 gr. pork tongue; half of one carrot; 1 onion; Bay leaf; 6 black peppercorns; 3 cloves; 0.75 tsp. salt; water.
Second step	Don’t forget that we intend to cook the pig’s tongue exceptionally tasty, so we wash it very thoroughly and, using a sharp knife, clean it of any remaining dirt, and also scrape off any coarse plaque. Lastly, we trim the larynx.
Third step	Now let's start peeling the onions and carrots. We cut the carrots into large pieces, but the onion into 6-8 pieces, without cutting it from the tail side. We stick the cloves prepared in advance into the onion.
Fourth step	Place the product in a small saucepan. We will cook it in it. Then you need to pour in enough boiled water to cover the meat by no more than 1 centimeter. If you ignore our recommendations, you will not be able to cook the tongue deliciously.
Fifth step	Now add to the pan: carrot; black, peas, pepper; Bay leaf. We put the set on maximum heat. Bring the food to a boil under the lid and only after that reduce the heat to minimum and continue cooking. After half an hour, salt the water and remove the bay leaf. We continue to cook.
Sixth step	The minimum cooking time is 1.5 hours, and the maximum is 3. Stick in a fork and determine readiness visually.
Seventh step	Remove the contents of the saucepan. We rinse the hot piece under cold running water and easily remove the skin from it. The trick to this step is that boiling this offal is not difficult, but removing the skin is sometimes a problem. That is why it should only be hot.
Eighth step	In many cases, housewives are able to boil the tongue perfectly, but the hot condition prevents it from being cleaned. In this case, place the offal on a cutting board and lightly scrape off the unruly remains of the skin.
Ninth step	As you can see, preparing this part of the pig is not so difficult; now you can serve it on the table as a cold or hot snack, or use it to prepare sandwiches, salads or other dishes. So we answered the question “How to properly cook pork tongue?”

In the arms of delicious recipes

Pork tongue with mushrooms and sour cream

Ingredients you will need:

	Soak the dried mushrooms overnight, and in the morning boil them in the same water for 1.5 hours.
	Boil pork tongues until soft. Their cooking time will take approximately 1.5 to 2 hours. After 60 minutes, salt them.
	Remove the skin from the still hot pieces, after dousing them with cold water, and cut into slices 2 to 2.5 cm wide.
	Finely chop the onion and fry it in vegetable oil.
	Cut the mushrooms into large pieces and simmer them for 15-20 minutes. Dry cooked mushrooms also need to be cut and added to the frying pan with frozen or fresh mushrooms with the water in which they were boiled.
	Now add onion to them and simmer for another 10 minutes.
	Place mushrooms and pork tongues in a saucepan.
	Pour the dish with sour cream seasoned with flour, pepper, salt, stir and simmer for 15-20 minutes until cooked.

Secrets of the pig's tongue

1. Asking the question “How to cook pork tongue?” you need to have information on how to skillfully cut it.
2. Doctors recommend using this product for breastfeeding mothers and pregnant women to maintain the required hemoglobin level.
3. It is also a unique storehouse of iron, protein, vitamin B12, niacin, zinc, potassium, sodium and calcium, being a super-dietary product.
4. Regardless of how much you have to cook or cook it, it will always remain a meat delicacy, and, among other things, an easily digestible offal.

lediveka.ru

How to cook pork tongue - step-by-step recipes with photos and videos

The animal's tongue is considered an exquisite delicacy. The housewife’s task is to be able to prepare it correctly so that it retains its natural softness, elasticity and tenderness. Learn how to cook pork tongue the right way with our detailed guide. In mid-latitudes, pork is considered a popular meat product, and pork tongue is a common delicacy that is well absorbed by the body. It is not inferior in refinement of taste to beef tongue and is inimitable in any form - boiled, fried, baked and stewed, with vegetable side dishes, in casseroles, salads and pies. It also goes well with pasta and potato side dishes, and also harmonizes perfectly with mushrooms, herbs, chervil and vegetables.

The easiest way is to cook the tongue in a saucepan with spices or, according to the old Russian tradition, with onions, herbs and bay leaves - it becomes exceptionally soft, juicy and fragrant, and served with horseradish and vinegar dressing, it turns into an exquisite cold appetizer. It is very important to cook pork tongue correctly. It needs to be soaked in cold water for about two hours, and then “simmered” under the lid for one and a half to three hours over low heat. Seasonings are added to the broth, and salt is added to the already prepared meat from which the skin has been removed. To remove it, immediately after cooking, the still hot tongue must be immersed in cold water - the film will come off on its own.

You can cook it in a regular pan on gas, but if you want to speed up the process, we recommend choosing a multicooker or pressure cooker, and an oven is suitable for baking.

If you want to quickly cook tender and juicy pork tongue, use a slow cooker. As a result, the meat will retain its dietary and nutritional properties, as well as almost all the necessary vitamins and minerals (the product contains potassium, phosphorus, copper, sodium and magnesium).

• Place the tongue, washed and cleared of excess fat, into a multicooker bowl and fill with water.

• Add whole peeled carrots and onions.

• Set the “Quenching” mode.
• After an hour, add salt (one teaspoon), pepper and celery root.
• After another half hour of stewing, remove the finished meat from the bowl, cool it a little under water, then remove the top skin and cool the tongue.

A pressure cooker will significantly speed up the cooking of pork tongue and preserve the tender texture of the meat and its nutritional properties.

• Dip the thoroughly washed tongue into boiled water in a pressure cooker and cook under the lid for no more than ten minutes.
• Then cool under water and remove the outer skin from the meat.
• To complete the flavor, you can add diced onions, carrots and some beef brisket.
• This dish is cooked for about an hour under the lid.
• Cut the cooled and peeled tongue into slices, pour with ketchup.
• Serve with vegetables and herbs.

It is better to bake pork tongue in a special plastic sleeve or on a baking sheet.

• Marinate the washed and cleaned tongue for five hours (marinade: spices, garlic, oil, lemon juice, salt, bay leaf).
• Then place it in a plastic sleeve.
• Bake for 60 minutes at temperatures up to two hundred degrees.

• Boil and cut it into slices.
• Place the product on a baking sheet, add salt, pepper and spices.
• Place finely chopped and fried onions on top.
• Pour the dish with a mixture of sour cream and chopped walnuts.
• Bake for twenty minutes at temperatures up to two hundred degrees.

Baked tongue is very tasty, and most importantly - healthy!

So, we found out how cooking pork tongue affects its dietary properties. However, the possibilities of the delicacy do not end there - there are recipes in which the tongue is the main ingredient, and this allows you to create real culinary masterpieces from it!

Dish information:

• How many servings: 8
• Cooking time: 3 hours for cooking the tongue, 30 minutes for pouring, 6-8 hours for hardening
• Calorie content: per 100 g 470 Kcal

• Tongue – 1.2 kg
• Onions, carrots 1 pc.
• Hard-boiled eggs – 6 pcs.
• Parsley and celery
• Gelatin granules – 4 tbsp. l.
• Salt pepper

Preparation:

1. Boil the tongue over low heat for 3 hours, peel the skin, cut into slices and place on a dish.
2. Add 25 grams of gelatin to the broth, then strain the resulting jelly and let it harden in the refrigerator.
3. Pour in layers with the addition of boiled eggs, vegetables and herbs.
4. Place the aspic in the cold for several hours to harden.

Dish information:

• How many servings: 4
• Cooking time: 4 hours
• Calorie content: 302.2 Kcal per 100 g

Compound:

• Pork tongue – 600 g
• Onions, carrots 100 g each
• Parsley - bunch
• Rosemary - a couple of sprigs
• Garlic – 2-3 cloves

Preparation:

1. Place the boiled (3 hours), peeled and sliced ​​pork tongue on the bottom of a refractory dish.
2. Sprinkle the meat with grated garlic, cover with a layer of carrots cut into slices.
3. Sprinkle with rosemary, onion, parsley.
4. Pour the remaining broth into the mold and simmer over low heat for just over half an hour.

Dish information:

• Number of servings: 6
• Cooking time: 2 hours
• Calorie content: 392 Kcal per 100 g

Ingredients:

• Pork tongue – 750 g
• Potatoes – 1 kg
• Broth – 200 ml
• Salt, pepper, spices to taste
• Vegetable oil

Preparation:

1. Peeled potatoes must be cut into slices, salted and fried with spices.
2. It is better to boil the tongue (or use it raw), cut it into thin slices, add salt and spices.
3. Roll the tongue slices into rolls, secure them with toothpicks and fry in a frying pan.
4. Place the tongue and potatoes on a baking sheet, pour in the broth and simmer for thirty minutes in the oven at a temperature of up to two hundred degrees.

Dish information:

• How many servings: 8
• Cooking time: 4 hours
• Calorie content: 203 Kcal per 1 serving

Compound:

• Pork tongue – 700 g
• Onions – 5 pcs.
• Sour cream 15-20% – 200 g
• Walnuts – 100 g
• Salt, pepper - to taste

Preparation:

1. Boil the tongue, cut into thin slices and place on a baking sheet.
2. Fry the onion until it turns golden and place it on the meat.
3. Chop walnuts, mix them with sour cream and pour this mixture over your tongue.
4. Bake in the oven for half an hour at a temperature of up to two hundred degrees.

Dish information:

• How many servings: 2
• Cooking time: 25 min

Ingredients:

• Canned pineapples – 1 can
• Boiled pork tongue – 200 g
• Hard cheese – 50 g
• Garlic – 1-2 cloves
• Bell pepper – 1 pc.
• Pomegranate seeds for garnishing the dish
• Salt, spices to taste
• Mayonnaise

Preparation:

1. Cut the boiled tongue into strips.
2. Also cut the pineapples, peppers and cheese into strips, and grate the garlic.
3. Mix everything in a salad bowl, add pomegranate, mayonnaise and herbs.

Dish information:

• How many servings: 4
• Cooking time: 50 minutes

• Boiled pork tongue – 700-800 g
• Boiled potatoes – 1 kg
• Onions – 3-4 pcs.
• Mayonnaise – 200 g
• Cheese – 100 g

Preparation:

1. Place boiled and sliced ​​potatoes on the bottom of the pan, then a layer of onion rings.
2. Boil the tongue, peel off the outer skin, cut into rings, place in a mold on a layer of onion.
3. Coat the top of the dish with mayonnaise and sprinkle with grated cheese.
4. Bake for half an hour at temperatures up to two hundred degrees.

Dish information:

• How many servings: 6
• Cooking time: 45 minutes

Ingredients:

• Boiled tongue – 800 g
• Onion – 2 pcs.
• Fresh mushrooms – 300 g, dry – 150 g
• Ready-made puff pastry – 1 package
• Mayonnaise
• Cheese – 50-100 g
• Salt pepper
• Vegetable oil for frying

Preparation:

1. Cut the boiled and skinned tongue into strips.
2. Chop the onions and mushrooms, then fry the mixture in oil and mix with the meat.
3. Add sour cream or mayonnaise, salt and pepper to the mixture.
4. Divide the finished puff pastry into several parts, roll into pancakes and fry them.
5. Grease the first pancake with mayonnaise, then lay out half of the meat filling and cover with the second pancake.
6. Grease the surface with mayonnaise again, lay out the second part of the meat filling and cover with the third pancake.
7. Grease the top layer with mayonnaise and sprinkle with grated cheese.
8. Let the pie cool.

Dish information:

• How many servings: 5
• Cooking time: 4 hours (3 hours for tongue cooking + 1 hour for cooking)

Ingredients:

• Pork tongue 500 g
• Mustard – 100 g
• Flour – 200 g
• Breadcrumbs
• Spices to taste
• Egg – 1 pc.
• Soy sauce – 50 g
• Sunflower oil for frying

Preparation:

1. Boil the tongue, cut into slices, coat them with mustard, roll in flour mixed with breadcrumbs and spices.
2. Mix beaten egg and soy sauce, roll tongue slices in the mixture.
3. Sprinkle the meat with breadcrumbs and place it in a heated frying pan.
4. Fry the slices until characteristic browning.

This exclusively dietary delicacy is useful for children, pregnant women, and the elderly. It can also be included in the diet of those on a diet for weight loss, people after complex surgical operations, and people with anemia. The tongue contains almost all vitamins (B, PP, E) and many minerals. The high content of lecithin in meat stimulates the growth of nerve and blood cells, liver tissue, and also improves the healing of wounds and inflammation.

How to cook pork tongue with raisins in white sauce, watch the video tutorial:

There are a lot of recipes using pork tongue. If you have interesting ideas for preparing dishes with this healthy product, share them in the comments.

sovets.net

How long to cook pork tongue until done - pre-processing the offal at home. How to cook pork tongue - dietary meat dishes for every taste

For some reason, on meat counters, tongue, pork or beef, never sits out for a long time.

But in conversations between young housewives, you often hear that they do not like to cook tongue, because it is a lot of trouble, that it is not always possible to cook pork tongue correctly, and that after cooking it is difficult to clean.

Some women openly admit: if the initial stage of processing is successful, then the most they can prepare is a sauce for boiled pork tongue, and they simply have no idea what else can be prepared from this part of the pork carcass.

Let's figure it out.

How to cook pork tongue - revealing the secrets of a successful purchase

The tongue is a part of the pork carcass, which is classified as an offal and at the same time considered dietary meat, and therefore the most valuable. By-product is second-class meat, according to commodity examination standards. The second grade - in our philistine understanding sounds like the second freshness - and immediately on a subconscious level a negative attitude towards the product is formed, taking into account the words of a famous character in Bulgakov’s novel that freshness (grade) should only be the first, which clearly and collectively reflect the mentality of our people in relation to food. But such a classification clearly does not apply to language. Therefore, among offal products, pork tongue is still classified in the first category.

If you see unattractive-looking tongues in the meat department, don't rush out and choose tenderloin, bacon or ham. Compare the prices, at least, and think that very interesting and tasty dishes can be prepared from offal - no worse than from meat of the first category, and the significant difference in price will be a pleasant bonus.

When purchasing meat products in a specialized retail chain, you don’t have to worry about checking them by the sanitary and epidemiological service. But there are pitfalls here too. Try to choose chilled rather than frozen meat. In addition to the risk of buying frozen water along with meat at the price of meat, it is never known how many times the product has actually been frozen. When re-freezing, in addition to the loss of valuable nutritional elements, the meat loses its inherent texture, and it is suitable, at best, for preparing minced meat, as a makeweight from natural biomass.

The second option remains - buying pork tongue at the market. The tongue should be red on the reverse side, moderately dense, and without any suspicious odors. In this case, of course, the meat is more likely to be fresh, but you should not be embarrassed to ask the seller for a certificate from a veterinarian. Buy meat in markets where there are sanitary controls to save yourself from serious health problems. Remember that most animal diseases are easily transmitted to humans, and swine flu is the most minor problem that can result from eating untested meat.

Chilled tongue can be stored for no more than a day, while frozen tongue can be stored for up to 30 days. Longer storage sharply reduces the beneficial properties of the product. Before freezing, the tongues are soaked, thoroughly washed and dried, removing excess water.

How long to cook pork tongue until done - proper and healthy food

If we remember that any food should not only satisfy hunger and fill the stomach, but, first of all, replenish the body’s reserves with the necessary vitamins, micro- and macroelements, useful organic compounds, without burdening the energy expenditure for digesting food and without creating “ strategic reserves" in the form of a lush fat layer under the skin, then pork tongue, with its low calorie content and high nutritional value, is the best option for people of various age categories and professions. Nutritionists strongly recommend that pregnant women and children consume this product.

To encourage you to listen to the advice of nutrition experts, we enclose some of the most compelling arguments about the nutritional properties of pork tongue.

Pork tongue differs in tissue structure: it does not contain intercellular fluid or connective tissue consisting of collagen fibers. Under the influence of high temperatures, collagen folds and becomes denser, which gives toughness to the meat. That is why, after cooking, the tongue retains a soft and delicate consistency. Collagen is absorbed by the body slowly, under the influence of pepsin, while meat containing connective tissue must be thoroughly chopped.

It is known that children at an early age cannot chew rough food thoroughly, so boiled tongue is the best option to provide the child’s body with complete and easy-to-digest protein. The structural features of the protein in pork tongue are useful for older people when restoring the body in the postoperative period.

Animal protein quickly saturates the body, satisfying hunger. Pork tongue contains up to 14% of it, despite the fact that the product consists of 75% water. Its calorie content does not exceed 210 Kcal per 100 g of product.

100 g of boiled pork tongue provides the body's daily need for zinc, which is involved in the production of insulin. Therefore, the product is useful for people suffering from diabetes. It contains the main micro- and macroelements necessary for the human body. Of the vital vitamins, the supply of which must be replenished daily, pork tongue contains a full set of B vitamins, as well as vitamins E and PP.

The nutritional value of pork tongue is only slightly inferior to the quality of first category pork.

How to cook pork tongue - subtleties of pre-processing

There are certain difficulties in preparing the tongue for heat treatment, but, as they say, “the eyes are afraid, but the hands do.”

If you bought a tongue with part of the larynx, then it must be cut off. It is better to soak in water to make it easier to wash – the top rough layer contains a lot of dirt and microbes. Change the water during soaking. It must be cold to avoid spoilage of the meat. The colder the better. After 3-5 hours, take the brush and rinse your tongue under running cold water. To be on the safe side, you can sprinkle it with baking soda, but you need to wash it well afterwards so that it doesn’t get into the pan.

Boil water and put your tongue in it, boil for 10-15 minutes. Now drain the water, wash the pan, the tongue, and put it back in the same pan. This technique will help improve the quality of the broth, which can then be used to prepare first courses. Fill with cold water and place over medium heat. As soon as the broth begins to boil, skim off the foam. Make the heat even lower and add the prepared parsley, celery, and carrot roots. Wash the onion, cut off the root part and remove only the top scales. If you are going to use the broth after boiling the pork tongue, the top layer of onions will give it a beautiful golden color. For spices, be sure to add bay leaf, a mixture of peppercorns, and if desired, you can add dill, coriander or cumin seeds. Add salt only after the meat is soft enough. The cooking time, as always, depends on the size of the piece. The tongue of an adult carcass reaches a weight of 500 g, the minimum raw weight is 250 g. Based on this, the cooking time is 1.5 - 2.5 hours. The duration of heat treatment is also affected by the age of the carcass at the time of slaughter. You can check the readiness by pricking your tongue with a fork: if the meat is ready, the teeth will pierce the flesh easily, without effort. After removing the foam, cook the pork tongue in the simmer mode, be sure to cover it with a lid to preserve as many vitamins as possible.

That's all the wisdom!

Next, remove the tongue from the broth. The broth can be strained when it has cooled, and immerse the tongue in ice water for 2-3 minutes so that the film that needs to be removed is easier to separate from the pulp. Use a sharp knife to make small cuts, being careful not to touch the flesh. Remove the surface layer. If the pork tongue is well-cooked, it will be easy to clean, but if the time is slightly wrong, you will have to remove the skin with a knife. Take the knife in your right hand, with the blade facing inward. Pry the film with the blade of a knife, pull it back with your left hand, cutting it with a knife in your right hand. Hold your tongue with the back of your hands, pressing it against the working surface of the table.

The next stage is cutting, but this is already the easiest and most enjoyable part of the work. Just use a sharp knife and everything will work out. The shape and size of the pork tongue cut completely depend on the recipe in which the tongue will serve as an ingredient. But already boiled, it can serve as an excellent appetizer if you serve it, cut into plastic pieces, with a sauce of horseradish, mustard, cranberries, mushrooms, capers, and, in addition, serve it with a complex vegetable side dish.

How long to cook pork tongue until done and what to cook?

Having examined in detail the issue of the preliminary stage of preparing the tongue, we move on to culinary creativity.

Dishes made from pork tongue, as well as a great variety of dishes made from other offal, served as food for the poor for a long time, because the rich nobility preferred the most delicious parts of meat. This state of affairs was characteristic of different peoples who ate meat, which is why recipes for pork tongue dishes are available in abundance in many national cuisines. Cooks and cooks of Russian cuisine made the greatest contribution to the development of pork tongue dishes. It’s not for nothing that they say that the need for invention is cunning. Snacks and first courses were prepared from offal; they became an excellent raw material for preparing fillings for pies, pancakes, dumplings, and minced sausages. Later, in Russian and other cuisines, salads appeared in which pork tongue either became the main ingredient, or it was successfully used instead of meat of the first category, but at the same time, the dishes did not become any worse from such a replacement.

People of the older generation remember how tongue dishes became firmly established on restaurant menus as a special delicacy, and already professional Soviet catering technologists significantly expanded the range of tongue dishes and other offal.

Recipe 1. How to cook pork tongue - aspic

Product composition:

Tongue 3 kg (net)

Bay leaf

Onions 2-3 medium heads

Pepper, allspice and black

Celery and parsley roots

Carrots, sweet (large) 5-6 pcs.

Green peas (fresh or frozen) 0.5 kg

• Dill (seeds and fresh stems)

Bone set:

Beef knee joints or tails 2 kg

Pork ears, skin, drumsticks 3 kg

Chicken backs 3-4 pcs.

Parsley leaves (for garnish)

Preparation:

Choose tubular bones with cartilage, as they contain a large amount of gelling agents so that you do not have to add gelatin to the broth.

Wash the meat products and soak in cold water for 7-8 hours. Place the beef and pork (except the tongue) in a large saucepan. Fill with cold water, 10 cm above the level of the bones. Let it cook by turning the stove on to the lowest level. Collect any foam that rises. After an hour and a half, add the prepared pork tongues. Let it boil again and make sure to remove the foam in time. After another 1.5 hours, add the chicken backs. For aspic, it is better to choose the meat of old roosters. A selection of meat from different animals will make the taste of the broth richer and brighter.

30-40 minutes after laying the backs, add peeled roots to the broth: cut parsley and celery into large pieces; Boil the carrots whole, remove the top layer of skin from the bulbs and cut off the roots. 20 minutes before the end of cooking, place a bay leaf, 10-15 peppercorns, fresh dill stems tied into a bunch, and dill seeds into the pan. Add some salt.

Peel the middle head of garlic, chop the cloves and throw into the aspic. Turn off the stove. Remove the tongues and place them in cold water. Peel and cut into cubes.

Transfer the carrots to a plate - when cool, cut into pea-sized cubes; you can use a carving knife to cut out decorations.

While the aspic is cooling, boil the green peas in salted and sweetened water. Drain and set aside temporarily in a separate bowl. Wash the parsley and prepare the leaves for decoration.

Remove the bones from the broth and strain it through cheesecloth or a nylon sieve. In prepared deep plates or special molds, place the leaves of the cockerel and figured carrot decorations on the bottom. Layer tongue, peas and carrots on top. Carefully pour the broth, being careful not to disturb the shape of the meat and vegetables. Place the molds in the refrigerator for a while. When it hardens, add the remaining broth and refrigerate again. When serving, soak the pan in hot water for a few seconds and invert onto a plate or serving dish.

Recipe 2. How long to cook pork tongue until ready for a complex appetizer

Product composition:

Boiled tongue, pork 1.2 kg (net)

Bone broth 1.5 l

Gelatin 20 g

Liver, beef, poached 600 g

Onion, sautéed 200 g

Butter 100 g

Carrots 300 g

Eggs, boiled 60 g

Garlic 30 g

Mayonnaise 120 g

Cheese, hard 250 g

Greens 150 g

• Pickled onions (small onions)

Preparation:

Read the detailed recipe for making the broth above. Strain the finished broth. Separate 250 ml of broth and dissolve 20 g of gelatin in it. When dissolved, combine with the main mass, mix and pour onto a large round dish in which you will serve the appetizer. For convenience and beauty, cut the frozen broth into diamonds.

Cut the tongue into 12 thin slices. Roll each of them into a cone and secure at the junction of the edges with a skewer. Pipe liver pate inside the cones from a pastry bag with a shaped nozzle.

Preparation of pate:

Combine the fried pieces of liver with sautéed onions and carrots (200 g), season with spices and add softened butter. Blend with a blender to a paste-like consistency.

Peel the boiled eggs. Cut the white on the wider side in a zigzag pattern. Remove the yolks and place them in a bowl with the cut pieces of white. Add grated cheese, garlic and mayonnaise. Also beat the egg-cheese mixture into a paste, with which you stuff the whites, cut in the shape of a bell. Just like liver pate, pipe the cheese mass with a pastry bag inside the whites.

Soak the onion heads in a marinade of cold boiled water, sugar, salt, fruit vinegar and 50 ml of fresh beet juice. Make “chrysanthemums” from the bulbs. To do this, cut off the root part to give the “flower” stability. Make cross-shaped cuts from top to bottom, towards the base. Bend the “petals” outward, separating the layers of the bulbs. Arrange the cones and bells in a circle, alternating them with each other and decorating with parsley leaves or other greenery. Place pickled onion flowers in the center of the dish.

Recipe 3. How to cook pork tongue - zrazy, potato

Product composition:

Mashed potatoes 900 g

Pork tongue, boiled 600 g

Onion, sautéed 100 g

• Eggs 4 pcs.

  Rusks, white, breading 120 g

  Sour cream (for serving)

  Garnish – fried mushrooms

Preparation:

If you have yesterday’s puree left over, there is a great opportunity to save time for preparing it. Add 2 eggs and flour to it, leaving 2-3 spoons for dredging semi-finished products. Mix the potato dough well and let it sit for half an hour until it reaches the required viscosity.

Sauté finely chopped onion in a heated frying pan. Use creamy margarine for frying. Add chopped pork tongue to the pan when the onion is browned. Add the necessary spices at your own discretion. Transfer the finished minced meat to a plate and let cool.

On a floured work surface, form the mashed potato into patties. Place the cooled minced tongue in the center. Seal the edges, giving the patterns an oval and convex shape. For convenience, during the sculpting process, lubricate your hands with oil or wet them in water.

Beat 2 eggs until foamy. Place crackers on a plate. Soak the semi-finished products in egg foam and roll in breadcrumbs. Repeat the operation.

Deep-fry potato zrazy with tongue.

Serve with sour cream or sour cream sauce.

How to cook pork tongue - a note for housewives

Pork tongue is perfectly stored in the freezer, and in order to preserve its properties in the best possible way, first seal it in an airtight package.

Pork tongue is good for health and budget, and its taste depends on skill, but most importantly, on mood, to a greater extent.

zhenskoe-mnenie.ru

Delicious and light pork tongue

Although beef tongue is considered a more popular product, pork tongue is an equally excellent option for preparing a wide variety of dishes - from aspic to salads and soups. It turns out to be just as tasty, appetizing and aromatic, so the opinion that pork tongue is also a delicacy, just like beef tongue, is absolutely true.

When cooked correctly, pork tongue turns out very tender, aromatic, literally melting in your mouth. Gourmets especially value the part that is thickest, but the entire tongue has a soft and delicate texture. It is important that with such wonderful taste properties it is also low-calorie - this is a real dietary product that can be eaten by anyone who is watching their weight: 100 g of tongue contains about 210 kcal. You can even include it in a children's menu with complete confidence - this light product does not contain coarse fibers and is perfectly absorbed by the child's body.

The weight of pork tongue is usually 250-400 grams.

And pork tongue is a very healthy product. It contains vitamins B, PP, E, many biologically active substances, phosphorus, sodium, copper, potassium, magnesium, and due to the high content of calcium and iron, it is very useful for pregnant, lactating women and children.

One of the important substances contained in pork tongue is lecithin - a substance necessary for the normal functioning of the nervous system and brain cells, as well as one of the main materials of the liver (50% of the liver consists of this substance). The body requires lecithin to renew damaged cells as a building material. In addition, lecithin is the main vehicle that delivers vitamins, nutrients and drugs to cells. But that's not all: lecithin is also a powerful antioxidant that prevents the formation of highly toxic free radicals.

Obviously, pork tongue can and should be included in the diet of everyone who is watching their weight, but not at the expense of health. This is a wonderful product that combines the most wonderful properties: excellent taste, lightness and low calorie content, and at the same time nutritional value.

Cooking pork tongue

Like beef tongue, pork tongue must be boiled before preparing any dishes. Everything is done according to the same principle: the tongue is placed in boiling water, boiled with the addition of spices and seasonings for 1.5-3 hours, depending on the size and age, then placed in cold water and peeled.

If you soak the pork tongue for 2-3 hours in cold water before cooking, it will be more tender, and the skin of the tongue will be easier to clean.

Each stage of cooking pork tongue has its own characteristics: for example, before cooking, the skin can still be cut off from it, but you should keep in mind that along with it you will also cut off part of the tasty meat. Another nuance is that when cooking the tongue, you should not allow it to boil too much, because... this can negatively affect the taste of the product - cover with a lid and make sure that the broth is only slightly bubbling.

When cooking pork tongue, it is better not to add salt - only spices and seasonings. The tongue is salted after the skin is removed, or already in the dish that is prepared with it. However, salt is often added.

What can be prepared from pork tongue

Recipes for pork tongue dishes are far from limited to aspic. You can use it to make a lot of delicious and appetizing dishes, both festive and everyday.

The easiest way to prepare pork tongue is to boil it with aromatic spices and serve it as sliced ​​meat - in this version it is always considered a delicacy appetizer.

Traditionally in Rus', the tongue was boiled with an onion, parsley or celery root, bay leaf, and then served with vinegar and grated horseradish. Today, a similar appetizer is served with grated horseradish and mustard.

Boiled tongue can be served directly in its boiled form, as well as fried (including breaded), baked, stewed, added to any meat salads (just replace the meat in your favorite salad with tongue - it will be very tasty!), you can do things with it delicious aspic, homemade sausage or meat rolls. Having prepared the tongue using any of the methods, you can simply garnish it with pasta, mashed potatoes or stewed vegetables - you will get a tasty and healthy lunch or dinner.

Pork tongue goes very well with mushrooms and asparagus.

A famous delicacy is baked pork tongue.

Recipe for baked pork tongue

You will need: 600 g pork tongue, 500 g canned white beans, 50 g butter, 2 g fresh thyme/thyme, 2 g mixture of Italian herbs, 2 bay leaves, ½ tbsp. pink pepper, a pinch of salt.

How to cook baked pork tongue. Rinse the tongues, put them in boiling water, boil for 5 minutes, drain the water, put in clean boiling water, add 8 pink peppercorns, bay leaves, add salt and boil over medium heat for 1.5 hours. Place the tongues in cold water for 1 minute, peel under running cold water, and cut into 0.5 cm thick pieces. Grease a baking dish with butter, place the tongue slices on top of each other, put thyme on top, butter cut into cubes or strips, add salt and herbs, bake in an oven preheated to 150 degrees for 15 minutes. Serve with a side dish of heated canned or home-cooked white beans, topped with the butter sauce formed during baking.

A delicious dish can be prepared if you bake the tongue not on its own, but with vegetables.

Pork tongue casserole recipe

You will need: pork tongues, potatoes, onions, spices to taste, sour cream/mayonnaise, cheese.

How to cook pork tongue casserole. Boil the potatoes until half cooked, cut into thin circles and place on the bottom of the mold, place onion rings on top, boiled peeled tongue cut into circles, coat with sour cream/mayonnaise, sprinkle everything with cheese on top and bake in an oven preheated to medium temperature for 20-30 minutes.

Of course, the most famous tongue dish is aspic. Many inexperienced cooks often hesitate to cook it - and in vain, because it is actually quite simple!

Recipe for making jellied pork tongue

You will need: pork tongue, boiled eggs, vegetables (cucumbers, carrots, sweet peppers, etc.), herbs, bay leaf, celery/parsley root, gelatin, broth.

How to cook jellied tongue. After boiling the tongue with parsley root and bay, peel, let cool, slice thinly, place on a dish, garnish with chopped vegetables, a boiled egg, and herbs. Combine the broth remaining after cooking with gelatin: from 20-25 g of gelatin you will get 2.5-3 cups of gelled broth. Strain the jelly and pour over your tongue, refrigerate until it hardens.

If you pour the jelly in layers and let each layer harden, placing different vegetables and tongue in it before this layer, it will turn out even more beautiful! If you still don’t dare to cook aspic from tongue, try starting with such a simple dish.

Recipe for breaded pork tongue

You will need: 500 g pork tongue, 1 egg, breadcrumbs, mustard, flour, soy sauce, ground black pepper, spices to taste.

How to cook breaded pork tongue. Peel the tongue boiled with seasonings, cut into medium slices, coat each with mustard on both sides and bread in flour mixed with dry spices. Next, dip each piece of tongue in a beaten egg mixed with soy sauce, roll in breadcrumbs and immediately fry in a frying pan with butter until browned.

You can even make baked goods from the tongue, try this dish:

Recipe for pie with pork tongue and mushrooms

You will need: ready-made puff pastry, pork tongue, champignons, onions, mayonnaise/sour cream, pepper, salt.

How to make tongue pie. Boil the tongue, peel, cut into strips. Finely chop the onion and chop the mushrooms, fry them together in a frying pan with oil, mix with the tongue, adding mayonnaise or sour cream, pepper and salt. Divide the dough into 3 parts, roll each one to the size of the mold, lay out one part as the first layer, grease with mayonnaise, lay out half of the filling, cover with a second layer of dough on top, grease with mayonnaise again, lay out the remaining mixture with the tongue, cover with a third layer of dough, coat the top of the pie with mayonnaise , sprinkle with dough crumbs, sprinkle with grated cheese before serving.

Of course, you can make a lot of salads with pork tongue. For example, like this:

Recipe for pork tongue salad with pineapples

You will need: 300 g of boiled pork tongue, 150 g of hard cheese, 3 cups of canned pineapple, 1 sweet pepper, 1 clove of garlic, pomegranate seeds, pepper, salt, mayonnaise/natural yogurt.

How to make a salad with pineapple and tongue. Cut the tongue into strips, also chop the cheese, peppers, pineapples, and pass the garlic through a press. Combine the prepared ingredients, adding pomegranate seeds, mayonnaise, pepper, salt, mix, serve in separate salad bowls, garnished with herbs.

This stewed tongue also turns out very tasty:

Recipe for stewed pork tongue

You will need: 10 g of green onions, 2 bay leaves, 1 pork tongue, a clove of garlic, a sprig of parsley and rosemary, ½ medium carrot, black pepper, salt.

How to cook stewed pork tongue. After adding laurel, pepper, salt, boil the tongue for 40 minutes, peel, cut into circles 1 cm thick, place a clove of garlic cut in half on the bottom of the container in which the dish will be stewed (it’s better to take a small round shape). Cut the carrots into 0.5 cm circles, place them in a circle, alternating with the tongue, place rosemary, onions, parsley on top, pour in the broth remaining from cooking the tongue, simmer over low heat for 40 minutes.

You can give many more recipes for delicious dishes, especially pork tongue snacks, but it’s better to just start preparing them for the joy of the whole family!

Subtleties of cooking pork tongue

• Removing the skin is the most difficult step in preparing pork tongue. The trick is to combine different temperatures: it is best to remove the skin under running cold water from a still hot (but not burning your hands) tongue, which after cooking was immersed in cold water for a few seconds. To begin removing the skin from your tongue, use a knife to pry the skin at the base of your tongue and gently pull.
• If the skin from the tongue is difficult to remove, make shallow cuts along it and remove the skin in parts.
• If the skin is difficult to remove from the tongue, this may indicate that the tongue is not yet cooked.
• Before cooking, salted pork tongue is soaked in cold water for 8-10 hours and cooked without salt.
• Before cooking, the tongue soaked in water should be cleaned with a brush under running water.
• You can make the tongue even more tasty this way: after boiling and peeling the tongue, put it back into the broth and leave it to cool, pressing down lightly with a weight - the cutting will turn out even more beautiful.
• A tongue more prepared for cooking can be bought in retail chains, while those purchased at the market usually need to be cleaned of sublingual and muscle tissue, fat, blood, lymph nodes, etc.
• Many housewives prefer to cook tongue using the “two broths” technology: put the tongue in boiling water, bring it to a boil again, cook for 10-15 minutes and drain the water, rinse the tongue with running water, pour clean boiling water and add spices, and on this second broth The tongue is already cooked until done. This allows you to remove harmful substances and specific odors, if any.
• If you have boiled the tongue and started to remove the skin, but it does not come off well, then you should cook it further: in the form in which it is, put it back into the broth and boil it until tender.

Please your loved ones with juicy and tender meat cooked with love. It can be eaten as an independent dish, added to first courses or used in salads. Cooking delicious meat is very simple.

• salt to taste;
• 6 black peppercorns;
• sprig of rosemary;
• 1 head of garlic or whole onion;
• water.

Rinse a piece of fresh meat well under running cold water. Remove excess fat. Pour clean cold water into the pan. The amount of water should be small enough to cover the meat. Bring to a boil. Place the meat in boiling water. The entire prepared piece should fall completely; there is no need to cut it. To ensure that the meat is not only tasty, but also safe, wait until the water with the meat boils. Then remove the meat. Drain the water. Bring a new portion of clean water to a boil. Lower the meat again. Depending on the type of meat, calculate the cooking time. Pork cooks for about 50 minutes after boiling, chicken for about 30-40 minutes, beef for about 1.5 hours. Do not forget that cooking time depends on the age of the animal. Therefore, if you get a piece of a not very young individual, the cooking time must be increased. As soon as the water with meat boils, you must immediately reduce the heat. Add salt to taste. The less the broth boils, the more nutrients will remain. The meat should simmer over the fire and always with the lid closed. To add flavor to boiled meat, 15 minutes after boiling, add a head of garlic or onion, bay leaf, black peppercorns and a sprig of rosemary, if available. During cooking, the meat must be turned several times in the pan with a fork so that it cooks evenly. At the end of cooking, turn off the heat and leave the meat to brew for 10-15 minutes. Place the meat on a dish and cut into portions, add your favorite herbs. You will be surprised at the tenderness and juiciness of the cooked meat. Bon appetit! Beef is good for anemia, helps restore strength and lower cholesterol. It contains vitamin B, which is necessary for humans, with the help of which iron is absorbed, and complete protein. When cooked, beef loses 1% fat, 40% water and only 2% protein, which is almost completely preserved with this cooking method.

• 500 g meat;
• 800 g potatoes;
• 2 carrots;
• 1 leek (or 1 onion);
• turnip;
• spices;
• salt.
• For the horseradish sauce:
• a tablespoon of flour;
• 2 tablespoons of grated horseradish;
• 0.5 cups sour cream;
• 2 tablespoons vinegar;
• butter;
• spices;
• salt.

Boiled beef. Wash the beef well, place the whole piece (no more than 2 kg) in a saucepan and pour in hot boiled water so that it lightly covers the meat. Cover the pan with a lid and place on fire. After the water boils, remove the foam with a slotted spoon, reduce the heat and cook the beef for two to two and a half hours. Peel, wash and cut into slices all vegetables except potatoes. Half an hour before the end of cooking the beef, add turnips, carrots, and the white part of the leek (or pieces of onion) to the broth. You can also put 20-40 g of celery, parsley root or parsnip, two bay leaves, peppercorns, which can be replaced with 5-10 g of red capsicum. Add some salt. When the meat and vegetables are ready, carefully pour off the broth (you will need it to prepare the horseradish sauce), and cover the pan with the boiled beef. Peel, wash and boil the potatoes. Before serving, warm the meat in the remaining broth. Then cut into small slices, place on a dish, add boiled potatoes and cover with horseradish sauce. Horseradish sauce. Fry a tablespoon of flour with a tablespoon of butter, dilute with a glass of hot broth obtained from cooking beef, add sour cream, mix everything thoroughly and simmer over low heat for five to ten minutes. Prepare the horseradish. To do this: put two tablespoons of butter and the same amount of grated horseradish in a small saucepan or frying pan and fry lightly. Pour in one or two tablespoons of vinegar (the amount depends on the concentration) and the same amount of water or broth. Add one bay leaf, a few peppercorns and place over low heat to evaporate the liquid. Transfer the boiled horseradish into the prepared sauce, boil and, after removing from heat, add salt, add a piece of butter and stir. Meat boiled in small pieces is less juicy and tasty than meat cooked in one large piece. For boiled meat dishes, brisket, sirloin, rump and rump are best suited. Boiled beef with mushrooms

• Beef dishes
• how to cook delicious beef

A tasty and satisfying pork broth can be consumed as a separate dish or made into soup. To prepare it, it is important to choose fresh and high-quality products.
For a woman, the kitchen is a small world where she is a goddess. This place should please the whole family, and most importantly, this place should attract attention not only with its appearance, but also with its smell. Cooking a delicious pork broth is quite simple; it is important to maintain the correct proportions and use all the necessary ingredients. Then the broth will be aromatic and tasty, it can be used for any soups.

Broth ingredients

1. Pork meat on the bone, approximately two kg; 2. One onion; 3. Two medium carrots; 4. Two cloves of garlic; 5. Bay leaf, about three leaves; 6. Parsley - a small bunch; 7. Black pepper, 1.5 tablespoons; 8. Three pieces of cloves;9. One thyme; 10. Celery, about 40 g.

Cooking process

First you need to cut the onion and carrots into large pieces. Place garlic, cloves and bay leaves in gauze and bandage. This is done in order to give the broth a unique aroma. Then place pork, carrots and onions, and a little celery in a small container or baking sheet. All this needs to be mixed well, poured with vegetable oil and baked in the oven for 40 minutes, stirring occasionally and adding oil. After 40 minutes, all the contents from the container must be transferred to a deep pan. Fat too! All this should be filled with water. Add parsley, spices that were originally wrapped in cheesecloth, and thyme. Put on fire and cook until boiling, then leave the broth to brew for several hours.

How to make soup from broth

The broth is ready and if you need to cook soup from it, you just need to remove the cheesecloth with spices from the pan and add the necessary ingredients. The main thing is that the pork turns out very tasty and appetizing. The whole family will be delighted with such a treat. This broth can be eaten after a few hours without anything. It is enough to pour it into plates and place pieces of meat in them. The broth can be seasoned with sour cream and herbs or mayonnaise, to taste. In order for the broth to be tasty and aromatic, all products must be fresh. Close attention should be paid to the quality of water and meat. It is best to take spring water, and the meat should not have any foreign odors or hints of staleness. Otherwise, the broth may turn out tasteless and absorb foreign odors.

If the housewife forgot to remove the foam and the broth turned out to be flakes, cold water is poured into it. When the water boils again, the situation can be corrected. In addition, the broth can be frozen in plastic containers.

Delicious potato soup with sorrel will be an excellent first course. Thanks to its light ingredients and plenty of greens, it can be eaten hot or cold.

• potatoes - 5 pcs;
• onion - 1 piece;
• carrots - 1 piece;
• sorrel - 250 g;
• vegetable oil - 50 ml;
• green onion - 100 g;
• a bunch of peppers;
• egg - 6 pcs;
• salt and spices to taste.

Boil beef broth. Be sure to wash the meat, fill it with cold water and put it on high heat. To make the broth clear, carefully skim off all the foam. It's best to start removing it before it boils. When the water boils, lightly add broth. Once the meat is cooked, remove it and leave to cool. While the broth is cooking, cut the peeled potatoes into cubes and the onions and carrots into strips. Place the chopped onions and carrots in a frying pan with heated vegetable oil and saute them until they are browned and golden brown. After this, place the vegetables on a plate, separating them from the remaining vegetable oil. If you want a leaner soup, don't fry it. You can simply throw raw chopped vegetables into the broth along with the potatoes. Cut the sorrel leaves into 3-4 pieces. To make the broth have a more sour taste, you can finely chop the stems. Once the broth is ready, add the potatoes and bring to a boil. Then add the sautéed vegetables, salt, add spices to taste and cook until tender. After this, add sorrel leaves, chopped parsley, green onions to the soup and cook for another 3 minutes. Hard boil a few eggs, let them cool, carefully peel and halve. It is better if these are homemade eggs with a very bright yolk. Pour the soup into bowls, add pieces of boiled beef, sour cream and garnish with two halves of an egg and a green onion. Delicious green soup can be served at the table. If desired, you can also add a little millet cereal to the sorrel soup. This should be done while the potatoes and vegetables are cooking. The absence of pasta and fatty broth makes this soup a light dish. It is especially pleasant to eat it cold during very hot weather.

• How to cook delicious soup in 2017

For some people, preparing homemade jellied meat results in a whole problem, since often the resulting dish does not live up to the expectations placed on it: it turns out tasteless or does not freeze properly at all. It is not difficult to cook jellied meat that meets the requirements of gourmet gourmets. The main thing is to approach this with full responsibility.

No matter how trivial it may sound, the preparation of jellied meat must begin with the selection of a suitable container (pan). There is no need to save on its volume, since the container in which the jelly (jellied meat) will be prepared should not be small. A six-liter saucepan will do just fine. And one more thing: before cooking jellied meat, you should prepare other containers necessary for filling it. They should be small in height, but wide.

Base for jellied meat

It has been noted that one of the most delicious jellies is considered to be the one made from pork legs. There is probably no need to explain that pork legs are the main component of jelly. Everything else, as they say, is a matter of taste and color. For example, for the meat part of the jelly, you can take beef on the bone, turkey, or, at worst, chicken. Don't forget about spices.

Pork leg jellied recipe

1. First you need to prepare the broth for the jellied meat. To do this, thoroughly rinse the two cooked pork legs and place them in a saucepan. If you still cannot find the required container, you should be guided by another rule: the pork legs are filled with water until they are hidden in it by 5-6 cm.
2. As soon as the broth boils, you need to immediately remove the foam and note the cooking time. The heat is turned on low and the legs continue to cook for 4 hours. From time to time it will be necessary to remove any fat that appears on the surface. Only in this case will the broth be clear and especially tasty. By the way, the broth for jellied meat must be salted during its cooking.
3. There is a little secret on how to cook jellied meat without possible problems with its hardening: if you have doubts that the future jelly may simply not set, you should add a little pig ears to it. It is strictly not recommended to add gelatin to it! Otherwise, the result will not be jellied meat, but a jellied dish.
4. When the meat is cooked, it will need to be transferred from the pan to a flat dish. This must be done so that it can cool down as quickly as possible. The broth for jellied meat is filtered and set aside for a while.
5. When the meat has cooled, it should be separated from tendons, skin and bones, then cut and placed in containers prepared in advance.
6. Now we should move on to the spices. Carrots and onions are cut into cubes and distributed along with bay leaf, black pepper and parsley (to taste) evenly on the surface of the already laid out meat. And only after that the strained broth for jellied meat is poured.
7. When the jellied meat has cooled down, it should be put in the refrigerator or taken out to the balcony. This will allow the dish to freeze even better. There is no need to despair if fat suddenly floats to the surface. It comes off easily with a spoon.

Important! To cook jellied pork legs, you need to spend about 6 hours.

Not only tasty, but also healthy!

Jellied meat is not only a delicacy, but also a real chondroprotector for joints. The fact is that the high collagen content in jellied meat not only has a beneficial effect on the condition of the skin, but also promotes the restoration of cartilage tissue in arthrosis, arthritis and osteochondrosis.

Moreover, eating homemade jellied meat is especially useful for fractures, as it promotes rapid fusion of bones and their subsequent recovery.

Boiled rice is an excellent light side dish containing many useful microelements. It not only goes well with meat and fish, but is also the main ingredient in a variety of dishes.

• water - 1.4 l;
• butter - 50 g;
• salt to taste.

Before you start cooking, prepare the rice. Pour it onto a clean, dry table and sort through. In addition to rotten grains, choose dark-colored grains so that the cooked rice turns out not only tasty, but also beautiful. Place the cleaned rice in a saucepan, cover with cold water and rinse thoroughly with your hands. Then pour out the cloudy water. Repeat this procedure until the water becomes almost clear. Usually 10 washes are enough for this, but it all depends on the degree of contamination. The cleaner the rice is before cooking, the more fluffy and tastier it will be in the end. Pour the washed rice with plenty of water and place on medium heat. Be sure to stir it before boiling and during cooking, otherwise it will stick to the bottom and walls of the pan. As soon as the cereal boils, reduce the heat and then add salt to taste. Please note that for rice the salts should be slightly higher than, for example, for the same amount of pasta or buckwheat. Make sure that the rice does not overcook. Ideally cooked it should be crumbly and soft, but not reach the point of mushy mass. Therefore, periodically test it for hardness during the cooking process. Drain the finished rice into a colander and rinse lightly under running water at room temperature. Then put it back into the pan. The rice for preparing any dish is ready. If boiled rice will serve as a side dish, add a little melted butter to it and mix gently. You can also add canned corn to it. Then the side dish will turn out not only tasty and healthy, but also very beautiful. Add a lot of melted butter, honey and raisins dissolved in it to the boiled rice cereal. And boiled rice will turn into a wonderful light dessert, which will be the perfect end to lunch or dinner.

• How to cook rice deliciously
• boil rice deliciously

Chicken broth is a delicious, nutritious dish that is loved and appreciated in every family. It is not only tasty, but also very useful for restoring strength and strengthening the immune system during colds. After all, chicken meat contains a large amount of protein, polyunsaturated fatty acids, as well as B vitamins.

• • chilled gutted chicken;
• 1 onion;
• 1 carrot;
• salt;
• 2 black peppercorns;
• 2 sprigs of dill.

Pour cold filtered water into the pan. Please note that the pan must be large enough to fit a whole chicken. A 3-quart saucepan usually works. Rinse the gutted chicken thoroughly under running water. Place the washed chicken in a pan of water. Place the pan over high heat and bring the water to a boil. Drain the first broth and fill the pan with cold filtered water again. Bring the broth back to a boil. Now carefully skim off any foam that has formed and reduce the heat to low. Be prepared for the fact that during the cooking process you will need to remove the foam more than once as it appears. Add carrots to the broth. Moreover, cut the carrot lengthwise into two halves. It cooks in the broth for about 15 minutes, absorbing all the “bad” that may be contained in the chicken. Then, remove the carrot pieces and discard. Add the peeled onion, salt to taste and peppercorns to the pan. Cook the broth over low heat for 2 hours. Check the chicken for doneness using a fork. If a fork easily pierces the chicken leg meat, the chicken is already cooked. Remove the chicken from the broth. In the future, you can prepare a dish from it at your discretion. Be sure to strain the finished broth through a sieve, and then pour it into a beautiful tureen. At your discretion, you can add chopped dill or freshly prepared croutons to the broth. Do not use tap water to cook broth. This may negatively affect the taste and quality of the broth. Use only filtered water. Cook the secondary broth over low heat. Under this condition, the broth does not boil, but simmers under the lid. And then your broth will be transparent and very beautiful. Draining the first broth is necessary to remove possible undesirable substances that could get into the meat during the fattening process of the animal. The taste of boiled meat largely depends on its freshness. It's better to take a piece with a bone.

• Will help you choose really tasty GOST meat.

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Cooking pork: boiled pork

Very often, pork is considered unhealthy food because of its fat content. Meanwhile, lean pork contains no more fat than beef and is absorbed by the body very easily. In addition, pork contains a lot of B vitamins, which cannot be said about lamb and beef.

Even those who want to lose weight can include boiled pork in their diet. Of course, without abusing the quantity.

How to cook pork correctly

Like any other meat, pork is boiled in water. What kind of water should I put the meat in: boiling or cold? The answer to this question depends on what we need to get, juicy meat or rich broth.

If we want as many nutrients as possible to remain in a piece of meat, we need to lower it into already boiling water. In this case, the protein that is on the surface of the meat will instantly coagulate and form a protective layer that will prevent substances from moving into the broth. And if you need a good rich broth, then pour cold water over the meat. In this case, the nutrients will gradually go into the broth. But the meat will be drier.

Boiled pork

Ingredients:

500 g pork pulp

1 onion

1 carrot

Bay leaf

Preparation

Wash and peel the onions and carrots.

Pour water into a saucepan and place on high heat. When the water boils, drop the meat into it. Bring to a boil again, skim off the foam and reduce the heat. Place onions and carrots in the pan. Cooking time depends on the meat. If the pork is young, it will cook in about an hour. Older meat will take longer.

We check the readiness of the pork by pricking it with a fork. If ichor is released at the same time, it means the meat is not ready yet.

When the pork is almost ready, add salt and spices.

We take the finished meat out of the broth.

Hot boiled pork is good as a second course. And if we want to make sandwiches or salad, the pork must be cooled first.

Boiled pork

Ingredients:

1 kg fresh lean pork

1 onion

1 carrot

4 cloves garlic

Bay leaf

black peppercorns and ground

other spices as desired (coriander, rosemary, dry mustard, etc.)

Baked pork can be prepared in two ways.

Method one

Wash and peel the onions and carrots.

Bring 1.5 - 2 liters of water in a saucepan to a boil. Add vegetables to it. When the water boils again, lower the meat into it. If the water does not completely cover the meat, add boiling water. After boiling again, remove the foam, reduce the heat and cook for about 40 minutes. Add salt, bay leaf and peppercorns. We continue to cook. After 20 minutes, turn off the heat. Leave the meat in the broth.

Pass the garlic through a press and mix with spices.

Remove the cooled meat from the broth and rub with a mixture of spices. Wrap in foil and put in the refrigerator. After 12 hours the meat is ready.

Method two

Mix ground pepper, black, red and allspice with grated bay leaf. Add chopped garlic and onion and other spices, rosemary, dry mustard, coriander. Pour some water into this mixture until it becomes mushy. Rub the meat with it and leave for 3 hours to soak. Then we wrap it in gauze and tie it.

Bring the water to a boil, add salt and put the meat in it. Cook for about 1.5 hours. Turn off the fire. After half an hour, you can remove the pork from the broth.

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Boiled pork - recipe with photo

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Boiled pork

Boiled meat can be very tasty if cooked with aromatic spices. I suggest cooking boiled pork. Boiled pork can be served hot with a side dish, cold on sandwiches, or prepared as a salad.

To prepare boiled pork you will need:

700 g pork pulp;

1 carrot;

1 onion;

0.5 tsp. pepper mixtures;

2 bay leaves;

1 tbsp. l. dried vegetables (carrots, red and green bell peppers, leeks, parsnips, celery, garlic, chili peppers, allspice).

Wash the pork thoroughly.

Peel the onions and carrots.

Boil water in a large saucepan. Place the meat in it and bring to a boil. When the water boils again, skim off the foam, put the carrots and onions in the water, reduce the heat and simmer, covered, until the pork is done, 1 hour or more.

Prepare spices and salt.

15-20 minutes before readiness, salt the broth and add spices.

Very tasty boiled pork is ready.

Bon appetit, make your loved ones happy!

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rutxt.ru

How to cook meat? How to deliciously boil meat.

To cook pork you need:

1. Prepare a piece of meat (approximately 750 grams) - it needs to be defrosted and washed with water. If you are using fresh meat, just wash it well.
2. Choose a medium-sized saucepan and pour water to two-thirds of the volume. Place the pan on medium gas.
3. When the water boils, put a few black peppercorns, a bay leaf and add salt (two-thirds of a teaspoon) into the pan.
4. Place pork in boiling water and reduce heat.
5. Now the pork should be cooked under a tightly closed lid for about one and a half to two hours, the duration depends on the size of the piece of meat and its category. To check the meat for doneness, you need to pierce it with a knife - if the knife goes in and out easily and smoothly, then the meat is ready.
6. Every 15-20 minutes you should open the lid and remove the foam that appears on the surface of the water.
7. Once the pork is cooked, place it on a plate, remove the bones and cut into small pieces.

Boiled pork can be served with your favorite side dish, made into an interesting appetizer, or added to a salad.

Pork is meat that contains a large amount of fats and other nutrients necessary for the human body. Pig meat is quite easy to prepare; it is used to make soups, borscht, cutlets, stews and casseroles, as well as many daily, national and holiday dishes. However, before eating meat, it must be boiled. The question immediately arises of how long to cook pork and how to do it correctly.

Today there are two ways to prepare pork meat. The traditional way is to place the meat in a bowl of cold water, and the resulting broth will be rich in fats, proteins and minerals. In this case, it is necessary to periodically remove the foam that forms on the surface of the broth, while the broth itself is cooked over low heat.

In the second case, the pork is immersed in boiling water and cooked over high heat, while the broth becomes transparent, and fats and proteins are in small quantities. How long does it take to cook pork for soup? It should be noted that the cooking time is up to two hours, depending on the age of the pork meat, its freshness and the size of the pieces.

Before cooking, the meat must be washed, cleaned of veins and films and, depending on the chosen cooking method, begin cooking. In the process of preparing, for example, broth, it is necessary to add salt and various herbs and spices. At the same time, it is not recommended to add water to the boiling broth, as this can ruin the taste of the dish. Having figured out how long to cook the pork, you should leave it in a covered pan after finishing cooking so that the meat becomes juicier. In any case, it is necessary to remember that the finished meat should be soft and chew well.

Pork is a supplier of not only fats and proteins, but also various amino acids and vitamins. This meat strengthens the muscular-skeletal system, promotes the production of sex hormones and the secretion of gastric juice. All these beneficial properties are preserved when the cook knows not only how long to cook pork, but also how to do it correctly.

It should be borne in mind that pork meat is not as fatty as it seems at first glance. But its excessive consumption can lead to various vascular and heart diseases. In addition, pig meat contains large amounts of lipids, histamine and cholesterol, as well as growth hormones, which provoke the development of inflammatory processes and tissue hypertrophy. But despite this, very often you can find various meat dishes on our tables. Many people do not think not only about what properties pork meat has, but also about how and how much to cook pork. They simply pour water over the meat and put it on the fire, checking from time to time to see if it is ready. Therefore, let us consider in detail how meat is cooked:

1. The product must be washed, put in a bowl, filled with water and put on fire.

2. After the meat has boiled for ten minutes, the water is drained, the pork is washed and filled with clean water.

3. When the broth boils, add spices and salt and cook for about two hours over low heat.

4. The finished meat can be cut into pieces and served.

Thus, it has now become known not only about the benefits of meat, but also about how and for how long to cook pork. Knowing all the cooking techniques, you can create various meat dishes, and use the broth to make soups or borscht. It should also be remembered that with proper processing of pork, its beneficial properties and taste are fully preserved. But you should not eat this meat every day, as there is a risk of developing various abnormalities in the functioning of the body.

Pork tongue is a delicacy that is used to prepare delicious holiday dishes. It consists entirely of muscle tissue, which is why it takes longer to cook than other offal. It is rich in lecithin, protein and contains virtually no carbohydrates, so it is preferred by diet lovers. How to cook pork tongue so that it is tasty, soft and juicy?

Preparation

It is best to buy fresh rather than frozen product. This way you will save time. Immediately before cooking, follow these steps:

1. Wash the pork tongue thoroughly under running water using a brush or scraper.
2. If necessary, remove sublingual tissue, lymph nodes, veins, blood, fat, etc.
3. Place the product in a deep container, fill with cold water until it completely covers it. Depending on the size, soaking time ranges from 1.5 to 3 hours.

Never peel raw pork tongue. Part of the muscle tissue will be removed along with the film. After cooking, the product will look unappetizing.

In a saucepan

The simplest and most popular cooking method is cooking in a pan. In addition to the soft, juicy pork tongue, you will be left with a perfectly clear broth for aspic.

Preparation:

1. Pour enough water into the pan. If you are preparing aspic, the liquid should only lightly cover the meat.
2. When the water boils, place the offal into the pan and, if desired, add peppercorns, bay leaves, peeled carrots, onions, and garlic. During cooking, the broth does not need to be salted. Pork tongue is seasoned with salt and spices in finished form.
3. When the contents boil, set the heat to low. Do not cover the pan with a lid.
4. As foam forms on the surface of the broth, remove it with a spoon or slotted spoon.
5. Bring the product to readiness over low heat.
6. Remove the tongue from the boiling water and peel off the skin.

Some people believe that after removing the skin, the meat needs to be boiled a little more to make it softer. To do this, first the tongue is boiled in water without spices. After removing the skin, it is returned to the broth, salt is added and brought to readiness.

In a slow cooker

With the help of special kitchen equipment, the pork tongue will turn out especially tasty and juicy.

Recipe for cooking in a slow cooker:

1. Place the meat in a bowl and add cold water to cover.
2. Add salt, bay leaf, parsley root, onion, and tomato paste to taste.
3. Close the lid of the bowl, select the “stew” mode and set the timer.
4. After the signal, check the product for readiness. If necessary, extend the operation of the device.

In a multicooker to cook pork tongue, select the “stew” program.

In a steamer

Diet food lovers will love the following recipe:

1. Pour water into the steamer compartment.
2. Place the pork tongue in a special bowl.
3. Add peeled vegetables if desired.
4. Cover the container with food with a lid with a hole for steam to escape.
5. Set a timer.
6. After the signal, check your tongue for readiness.

In a pressure cooker

If you're short on time, you'll love the following quick cooking method. Let's learn how to cook pork tongue in a pressure cooker.

1. Pour some water into the bowl and bring it to a boil.
2. Then place the offal in it. Cut large tongues into small pieces; small ones can be used whole.
3. Bring the meat to readiness over low heat.

How long to cook

The following factors affect the cooking time:

• size of the whole tongue or pieces;
• freshness: the longer the product is stored, the more time it takes to cook;
• cooking method.

In a saucepan, slow cooker and steamer, small or medium-sized pork tongue is boiled for 1.5 to 2 hours. A large one takes 2.5–3 hours to cook whole. To speed up the process, cut a large tongue into approximately equal pieces.

In a frying pan, chopped meat can be cooked in 20–30 minutes.

Check the readiness of the offal with a knife or fork: it should be easily pierced.

How to clean properly

After cooking, the pork tongue needs to be cleaned. Remove it from the boiling water and place it in cold water. To increase the temperature contrast, you can add a little ice to the liquid.

After a few minutes, remove the offal and clean it. The skin of a young pig's tongue is thin and can tear. If it is too difficult to remove, then the meat needs to be boiled a little more.

They are considered delicacies due to their delicate soft texture, exquisite taste, vitamin and nutritional value. The structure of the tongue is a solid muscle, so it contains proteins, some fat and is practically devoid of carbohydrates. Beef tongue contains zinc, which produces insulin in the diabetic body, and pork tongue is rich in lethicin, which is necessary for the normal functioning of the nervous system and brain cells. The absence of connective tissue in the tongue ensures its excellent digestibility, so we can confidently call the tongue a dietary product. All that remains is to find out how to properly cook pork and beef tongue so that they retain vitamins, minerals and trace elements, and the meat melts in the mouth, surprising tasters with its juiciness, aroma and unique taste!

Cooking beef and pork tongue at home

Before preparing various dishes from the tongue, it should be boiled, so the process of initial processing of the offal is very important for the future taste of the dishes. Here are some tips on how to cook boiled beef and pork tongue.

• Rinse your tongue well under running water. Some housewives peel the meat at this stage, but this is not recommended, since valuable and tasty pulp can be cut off along with the film.
• Soak your tongue for half an hour to make it more tender and soft.
• Boil the meat in water without salt - everyone knows that it is better to salt the tongue in its finished form. How to determine how long to cook beef and pork tongue? Pork tongue is cooked for 1.5–3.5 hours, and beef tongue for 2–4 hours, it all depends on the size of the product. Do not allow it to boil too much, so as not to deteriorate the taste of the meat; it is enough for the water to boil just a little. Don't forget to remove the foam with a slotted spoon. Some housewives cook the tongue in two waters - cook the meat for 15 minutes, then rinse it thoroughly, change the water in the pan and cook the product until tender. This allows you to remove harmful substances and unpleasant odors when cooking broth.
• Half an hour before cooking, add carrots, celery root, onion and bay leaf to the broth.
• Keep the finished tongue under cold water for a few minutes and easily remove the skin. If your tongue doesn’t clean well, it means it’s not ready yet.

How to cook beef and pork tongue: favorite recipes

The tongue can be cut lengthwise into thin slices and served with horseradish or mustard - this is an excellent Russian appetizer with vodka.

Tongue salads satisfy hunger and are very tasty if you combine meat with potatoes, avocado, pickles, mushrooms, cheese, green peas, eggs, carrots, garlic, herbs and mayonnaise. By taking any meat salad recipe and replacing the meat with tongue, you will get a very original and completely new tasting dish.

Very popular, baked in the oven with vegetables, mushrooms and cheese, and jellied meat and tongue aspic can be served on a festive table. The tongue can be fried, breaded, stewed with vegetables, pickled, made into meat rolls, casseroles, pies and homemade sausage. If you don’t have time to fuss over the stove, cook the simplest dinner option - tongue with pasta, beans, potatoes or rice.

The taste of this delicious offal can be varied with various spices - thyme, basil and Italian herbs.

And for dessert - a little trick on how to make your tongue even more tender and tastier. After boiling and removing the skin, put it back into the broth, to which spices and salt have already been added, cook for another 30 minutes and enjoy the aromatic and melt-in-your-mouth meat. It's very nice to be a gourmet!