High gustatory qualities and dietary value of language doesn't raise doubts. Not so long ago dishes from this product were considered as delicious and decorated a table only on holidays, and now it is available to everyone. However in inept hands the language can turn into a dry rigid dish. All from the fact that language needs to be prepared correctly.
Language advantages
Belonging to an offal of the first category, language possesses not only great taste, but also high nutrition value. The combination of high content of protein to low caloric content does it by an irreplaceable product in the most various diets. The high content of iron allows to use it in food of the people having anemia, to pregnant women and children. Also language is vitamin-rich groups B, zinc and magnesium.
Dishes from language who can be prepared a huge number differ in special juiciness, a delicate and delicate flavor. It is cooked, fried, extinguished and baked. It leaves magnificent salads, excellent soups, gentle jellied dishes, juicy hot and light cold appetizers. Special tenderness of taste of language gives the chance to combine it with any meat products, eggs, a bird, grain and vegetables. Its taste is perfectly supplemented by both spicy, and creamy sauces.
Choice of language
Upon purchase of language try to choose what was cooled, but it isn't frozen. Thanks to the fact that language wasn't exposed to low temperature impact it completely opens the delicate and distinguished flavor. Draw close attention to its color – the quality product has to be violet or dark pink color – it speaks about the high content of iron. And here light pink color of an offal demonstrates its preliminary deep freezing. High-quality language when pressing it a finger will be elastic, and the formed trace quickly will be smoothed. The excessive softness, flabbiness of a product speaks about its not freshness. Before purchase surely smell the offered goods. Fresh language has the pleasant meat aroma giving soft dairy taste, foreign smells, a smell of ammonia or unpleasant sour - will also tell about its low quality. Keep in mind that the spoiled or stale language we are capable to spoil taste of any dish.
Preparation
For preparation of salads, snack and many other dishes you need a boiled tongue. Weld language so that it was soft and juicy, any hostess can do - it is absolutely easy though a lot of time will demand. First of all, it is necessary carefully wash language with cool water, having rubbed it a metal brush, and once again rinse. In a deep pan boil such amount of water that at immersion of a product, it covered it on 10 cm. In boiled water lower the washed-up language, the peeled carrot and a big bulb. If you want you can add a root of a celery or parsley, a pea of a black pepper and bay leaf. Bring water to the boil and remove foam. Then lower fire to the weakest, cover a pan with a cover and you cook language about an hour. After that remove vegetables from a pan, pour a salt tablespoon, cover and you cook to full readiness still approximately an hour and a half. Each 15 minutes you watch readiness of language, piercing it a toothpick – if its softness in 15 minutes doesn't change, then it is ready. Move a ready-made product from the boiling broth to the container with ice water and leave for a couple of minutes. It will help to clean easily language, it will only be necessary to dehide with it and to remove excess fats. Put the cleaned language in the boiling broth and, having boiled thoroughly 15 more minutes, cool directly in a pan where he prepared. The language prepared thus will turn out unusually tasty, soft, juicy.