In hands of the skillful expert any offal can turn into refined dishes. True and the return rule: incompetent approach can spoil the best meat. However it is not necessary to think that an offal uses in food from a lack of means: often the dishes which are skillfully prepared from a liver, kidneys or a lung are won in originality and flavoring feelings against banal cutlets or pelmeni.
Structure and caloric content
The beef lung is a dietary offal with the low content of fats and a large amount of protein in structure:
- proteins — 16.3 g;
- fats — 2.4 g (from them saturated acids — 0.85 g, cholesterol — 240 mg);
- water — 80 g;
- the cindery rest — about 1 g;
- caloric content — 103 kcal.
Whether you know? The well-known Caucasian dish of a kaurm is cooked from a beef offal — a lung, a liver and heart.
Vitamins:
- PP — 4 mg;
- With — 38.6 mg;
- B12 — 0.0037 mg;
- B9 — 0.012 mg;
- B6 — 0.04 mg;
- B5 — 0.9 mg;
- B2 — 0.22 mg;
- B1 — 0.048 mg;
- A — 0.014 mg.
Minerals:
- selenium — 0.0442 mg;
- manganese — 0.02 mg;
- copper — 258 mg;
- zinc — 1.59 mg;
- iron — 7.94 mg;
- phosphorus — 225 mg;
- potassium — 338 mg;
- sodium — 197 mg;
- magnesium — 15 mg;
- calcium — 9 mg.
Important! Getting a beef lung, first of all it is necessary to be guided by color and weight. Such combination is ideal: weight — 2–3 kg, gentle-pink uniform color, without spots and slime.
Than the beef lung is useful
Many offal favourably differs from other parts of ink in the smaller content of fat: it also is clear, more muscular, therefore, also protein content (and with it and amino acids) in such fabric above there is less fatty tissue.
Read about useful properties and features of preparation of beef tongue.
Pulmonary fabric in general is vitamin-rich also minerals. From vitamins it is necessary to allocate such:
- A — participates in oxidation-reduction reactions, exchange processes, in formation of proteins from amino acids. It is necessary for the normal state of a bone tissue, is the strong antioxidant interfering aging and development of oncological processes.
- Group B — normalizes functioning of heart and vessels, central nervous system, a brain, water balance, is responsible for blood formation processes. Takes part in formation of erythrocytes, removes toxins, is responsible for power exchange. Has beneficial influence on a condition of a liver and a reproductive system.
- PP — interferes with development of a pellagra, reduces the level of cholesterol and risk of developing of atherosclerosis, is irreplaceable for the normal state of an integument and hair.
- With — has the all-strengthening effect, increases immunity, fine means from a scurvy is excellent prevention of flu and cold.
Micro and the macrocells which are contained in this offal are irreplaceable for normal functioning of cardiovascular and endocrine systems, well influence a condition of bones, hair and skin.
At all above-mentioned useful qualities, the beef lung has one more important property - it is a low-calorie product.
Whether you know? To understand how dietary product is the beef lung (103 kcal on 100 g), we will give, for comparison, the caloric content of meat of other types: a white turkey — 115 kcal, chicken breast — 164 kcal, chicken thigh — 207 kcal, category beef I — 218 kcal, category mutton I — 209 kcal, pork — 316 kcal. As we see, this offal less high-calorie, than the recognized leader in this category — a white turkey, in other meat the content of fat is many times higher.
Possible harm
It is necessary to tell several words about possible negative points at consumption of an offal:
- The lung is a part of beef ink, and this meat, most often, well is accepted by our organism. However, the individual intolerance (for example, beef protein) nevertheless is possible.
- The most part of an offal can provoke increase in cholesterol. If you have problems connected with this circumstance, it is necessary to eat a product circumspectly.
- The lung can incorporate hazardous substances which completely will manage to be removed only after quite long preliminary soaking and long cooking.
- It is not necessary to get the offal of doubtful freshness having signs of wounds, spots or slime. Besides what nothing tasty to prepare will not leave it, its use is hazardous to health.
As it is correct to prepare an offal
There is a mass of recipes for a beef lung. In some dishes the offal is one of ingredients, in others is a basis.
Study useful properties and secrets of preparation of meat of beef.
But all recipes are united by one circumstance: the lung needs to be processed previously correctly for the subsequent final preparation. In order that you were satisfied with result of your culinary delicacy, it is necessary to conform to some simple basic rules regardless of the fact that specifically you are going to prepare:
- Carefully we wash an offal with cold water under the crane.
- Having armed with a knife, we delete all superfluous: a trachea, films and so forth, leaving only pulmonary fabric.
- We put the cleaned lung in suitable ware, we fill in with cold water and we leave. As soon as water darkens (approximately in 1-1.5 hours), we change it for fresh, and so until water does not remain transparent.
- We wash out a product once again and we put in a pan. It is necessary that water completely covered a lung, at the same time its level should not exceed 2/3 heights of a pan.
- We take a cover, diameter there is less our pan, and we press down it contents so that when cooking a part did not rise to the surface.
- We put a pan on small fire, we bring to boiling. After boiling we remove foam, we add a pinch of salt and a bulb. Slightly we increase fire (process of boiling has to be below average intensity) and we cook about 1 hour 30 minutes.
The received boiled lung is an excellent semi-finished product basis for further use in preparation of various dishes — goulash, beef Stroganoff, paste and so forth. From a beef lung, as well as from the majority of other similar products, it is possible to prepare the mass of the most tasty dishes. And, in terms of dietology, such food is often more useful to our organism, than, for example, fat pork.
Important! Readiness can be checked in the following way: pierce a lung a fork and look at allocations — traces of blood demonstrate that a product crude, transparent juice — the sign of readiness.
Perhaps, some complexity and quite long time of preparation of an offal can cause the only difficulty. But, following our recommendations and having shown a little patience, you will be able to please yourself and the to relatives original, tasty, and, above all — useful dishes.
Responses
I boil together with a liver and heart then via the meat grinder plus onions fried - an excellent stuffing for pancakes!
Mummy
http://www.woman.ru/home/culinary/thread/4028998/1/#m26321602