You will need
- - pork tongue;
- - a sharp knife;
- - cold water.
Instruction
1
Before cooking the pork the usual language it is better to soak in water. In raw form it is almost impossible to remove skin, just cut. This is an option for those who are in a hurry and wants to get rid of the skins beforehand. But along with the skin you cut off, and a decent amount of delicious meat.
2
The best method – after cooking, remove the tongue from hot water, dip in a bowl of cold water for a few seconds, but not to its full cooling and does not burn the hands, and under a stream of cool water, gently remove the skin by prying up at the base of the tongueand a knife. The skin easily comes off when the language it is hot, the water is cold. Then you can still cook it for a while.
3
If you bake the tongue in the foil or in the package, clean it after fully cooking the product. After baking, cool slightly language, and then remove the skin. It will be pretty easy to clean.
4
With smoked pork tongueand rind removed even easier, pry at the base of the skin and pull it, removing the stocking.
5
If the skin is badly scraped, I languagee longitudinal shallow cuts and remove the skin piece by piece. Bad remove the skin indicates that language has not yet quite failed.
Note
Pork by-products used in diets. Properly cooked pork tongue is perfect for baby food. The use of offal is not only that they – suppliers of protein in the body, the tongue of the pig is a great source of biologically active substances. Doctors recommend boiled language to include in the diet of people with low hemoglobin and anemia, kidney disease, nervous system after infectious diseases, burns and frostbite. In a pig's tongue contains the required amount of lecithin, phosphorus, vitamins b, large amounts of trace elements.
Useful advice
Pork tongue is never clean in cut, and especially not served with the skin on.
When you cook pork tongue, do not let the broth to a full boil, it will affect the taste of the product. The broth should be just slightly bubbling under the lid tightly closed. Also the broth should not be salted. Salt is added only at the final stage of cooking, after removing the skins.
When you cook pork tongue, do not let the broth to a full boil, it will affect the taste of the product. The broth should be just slightly bubbling under the lid tightly closed. Also the broth should not be salted. Salt is added only at the final stage of cooking, after removing the skins.
