The recipe of the filler of the tongue

The recipe of the filler of the tongue

The recipe of the filler of the tongue
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Holiday feasts for the Russian people - this is an abundance of delicious dishes and certainly a few delicacies. One of these branded dishes is considered to be filler of the language. Usually this dish is served in expensive restaurants, since the main ingredient - the tongue - is rather complicated to prepare. But, knowing some secrets and culinary tricks, this dish is easy to cook at home.

Modern recipe of this dish came to us from France. It was there, in the epoch of rebirth, that the first gallant appeared. This particular dish became the first flood. In those days, it was prepared from fish and meat, serving on the tables of the nobles.

Ordinary mortals could not taste such a delicacy, because they used fish glue as a thickener, which cost too much. But with the appearance of gelatin, the situation has changed. Today, almost every housewife can make a fill of tongue. To do this, just collect the necessary ingredients and learn a couple of culinary tricks.

Features of the preparation of jellied beef tongue

This dish is recognized as an exquisite delicacy and is usually served in cafes and restaurants. This is due to the complexity of processing the main component. But modern housewives were able to uncover the secrets of famous chefs, learning how to cook incredibly tasty aspic from beef tongue. This part of the carcass is quite difficult to handle so as to eliminate the unpleasant smell. But, knowing a few tricks, you can easily cope with this previously overwhelming task.

So, to create this dish you will need the following ingredients:

  • filler language step by step recipe with photosbeef tongue - 1.2 - 1.5 kg;
  • chicken eggs - 8 pcs .;
  • spices - cloves in buds (3-4 pieces), 1 pc. bay leaf and black pepper (not ground);
  • salt to taste;
  • granulated gelatin;
  • celery - 50 g;
  • onions - 1 pc .;
  • olives without stones - 15-20 pieces;
  • parsley - a small bunch;
  • carrot - 2 pcs. (average).

To prepare a delicious aspic from beef tongue, you should use a proven step-by-step recipe. Standardly the process consists of the following stages:

  1. Cooking language.
    Rinse it thoroughly and place in a saucepan. When it boils, boil it over high heat for 5-10 minutes and drain the first broth. Rinse the tongue again and place in a saucepan.Fill it with hot water, salt and put on medium heat. Bring to a boil, remove the foam (noise) and add 1 onion, 1 carrot and celery to it. Reduce the flame so that the water in the pan barely gurgles, and leave the meat to simmer on the stove for 2 hours and 45 minutes. Then add spices to the broth and boil it for another 20-30 minutes. It is important to perform all the actions, because such a recipe for cooking the tongue will eliminate the unpleasant smell and make the broth as transparent as possible.
  2. Preparation of vegetables and eggs.
    In parallel, boil one carrot and 6 eggs (hard boiled). The remaining 2 eggs are broken and gently separate the yolks from the proteins. It is important that the latter are clean and without blotches of yellow particles. If you still damaged the yolk, then pour the resulting mass and try again with a new egg.
  3. When the tongue is ready, immediately pour it over with cold water.
    Then begin to remove the skin, doing it with a thick edge of the meat. As the recipe says: if the skin does not want to fall behind, then the tongue is not ready yet and it is worth returning it to the broth and boil another 30-40 minutes. If the peel is successfully eliminated, then also return the meat to the broth. Bring the contents of the pan to a boil and turn off the burner.Now let the tongue cool down, then cut it into neat slices in the shape of circles.
  4. tongue jellied cooking recipeMeanwhile, extract the vegetables from the broth and type 3-4 tablespoons of liquid in a plate.
    Pour gelatin into it and leave for 15 - 20 minutes for swelling. Next, remove the vegetables from the pans. After the granules swell, combine the contents of the plate with the rest of the broth and again put the pan on the stove. As it is heated, mix the gelatin thoroughly until it is completely dissolved. Then remove the pan from the stove and allow the liquid to cool to room temperature.
  5. Now it's time to make the broth clear.
    As the recipe says, for this we take the separated proteins and beat them into a lush foam. If you do not have a mixer, the result can be obtained manually. To do this, just rub the bowl for beating with a piece of lemon, lightly salt the proteins and pre-cool them. Add the resulting foam in cold broth and put the saucepan on the fire. Folding protein eliminates the smallest particles, making the liquid clear. Boil the broth with the squirrels on a small fire for 15 minutes and strain through a fine sieve.
  6. Preparing the decor.
    Slice the boiled eggs in neat circles. Also worth doing with olives. It is better to cut carrots figuratively, using special cutting forms for cookies. Parsley can not chop, and divided into neat twigs.
  7. Take the form and pour a little broth into it (on the bottom).
    Then leave the contents in the fridge for 5 - 10 minutes. Now lay out the sprigs of parsley, olives, eggs and carrots. Behind them in the form should be placed chopped tongue, and after it - the remnants of eggs with carrots and olives. Now pour the contents of the cooled broth and send it to the refrigerator for 10-12 hours.

If you have completed all the actions on which the recipe is emphasized, the aspic from the language will turn out beautiful and incredibly tasty. To remove the finished dish from the form, take a suitable plate and cover it with a form.

Then gently turn over the containers so that the plate is at the bottom. Now we remove the form, and the filler remains on the plate. It is served as a whole, putting a small bowl with horseradish and mustard. They will give spice to the food.

Cooking filler pork tongue

This dish is as complicated as its tax using beef. But pork has its own cooking secrets, because it is important to cook the tongue, but not to digest it.Therefore, if you want the jellied pork tongue to be tasty, and the meat component is not tough, you should follow the recommendations of experienced chefs.

The proven step-by-step recipe for predisposition suggests the prior purchase of such ingredients:

  • pork tongue - 2 pcs .;
  • chicken shank - 2-3 pcs .;
  • one onion;
  • 2-3 bay leaves;
  • 3 chicken eggs;
  • salt and pepper to taste;
  • gelatin - 1 tablespoon.

Now proceed to the preparation of dishes. This recipe has a richer taste, but to obtain the desired result, it is important to strictly follow all the recommendations of professionals. We start with cooking the tongue and broth. Thoroughly wash all meat ingredients under running water.

First, put on the fire only a pot of water and tongue. Bring the contents to a boil and cook over high heat for 10 minutes. Now we drain the water and wash the tongue again. Again, put it in a saucepan, add chicken, salt with pepper, bay leaf and onion, and fill with water. Put the contents on the fire, bring to a boil and leave to boil for 2 - 2.5 hours on low heat.

In the meantime, prepare the eggs. As the recipe says, 2 pcs.should be boiled hard boiled. The remaining egg gently break and separate the white from the yolk. We do not need the yolk, so you can throw it away, and while leaving the protein in the fridge.

aspic from the tongue - a delicious recipeNow remove the tongue from the broth and place it under cold water. It's time to remove the skin, it is better to begin this process with a thick edge. If the skin does not want to lag, then it is worth a little more to boil the tongue - 30-40 minutes - and try again. We also remove the chicken from the saucepan and put it on the plate to the cleaned tongue.

Aspic from the tongue is a dietary dish, therefore, before further work with broth, fat should be carefully removed from its surface. To do this, just catch it with a spoon. Then give the time of the liquid to cool to room temperature. Now it's time to make the broth clear. To do this, we get proteins, add some salt and place them in a bowl for whipping, pre-greased with a slice of lemon.

Beat the contents into a fluffy foam using a mixer or a whisk. Add the proteins to the cold broth, then put the saucepan with it on the stove, bring to a boil and boil for 15 minutes. The protein coagulates and pulls all the dregs into itself.As a result, the aspic of the pork tongue will be transparent.

Now is the time to make the liquid freeze. Take 4 tablespoons of broth and pour gelatin into them. Leave the mixture until the latter swells. Meanwhile, put the broth back on the fire and slowly add the swollen gelatin into it. Stir until completely dissolved, but do not bring to a boil.

As the recipe says, it is time to form a dish. To do this, take the form and pour a little broth to the bottom. Send the contents to the fridge for 5 minutes, so that the contents grab a little. Now lay out a layer of tongue cut by the rings and pour it with broth. Again, send the form in the fridge for 5 minutes.

After pulling out, place the meat from the chicken rolls in a container and refill with broth, placing it in the refrigerator. Now repeat the language manipulation again. The last layer will be the decor: to do this, cut the eggs into circles or form flowers from them and place them in the form. Then pour the rest of the broth and send it in the fridge for full hardening for 10 hours.

As you can see, whatever recipe for filler from the language you choose, all the culinary tricks come down to a few simple steps.Knowing these nuances, you will prepare a tasty, beautiful and transparent dish that will decorate any holiday table.



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  • The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue

    The recipe of the filler of the tongue