Text 31885, 67 rader
Skriven 2009-12-06 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: from the sky 2
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     Title: Confit Of Pork Tongue Part 2
Categories: Pork, Offal, French
  Servings: 4

           Procedure

1.Rinse and dry the tongues. Place the tongues in a bowl along with
the salt, onions, and thyme. Cover with plastic wrap and refrigerate
for 16 to 24 hours or so.

2.The following day, briefly rinse the tongues with cold water to
remove the salt. Set aside.

3. Using a heavy pot, preferably enameled cast iron, melt the fat
under low heat. Slip the tongues into the fat and slowly bring to
the fat to 190 F to 200 F, using a candy thermometer to monitor the
temperature. It should take an hour or so to bring it up to this
temperature. Do not let the temperature get much higher than 210 F,
or the texture of the tongues will become stringy. Slip in the half
head of garlic. Cook the tongues for a total of 2 to 2 1/2 hours.
The surface of the fat should be barely simmering. The tongues are
done when the meat is easily pierced with a skewer.

Alternatively, preheat the oven to 300 F. Melt the fat over the
stovetop as directed; then slip in the tongues and garlic. Cover the
pot and cook for 2 to 2 1/2 hours. Remove the pot from the oven and
the meat juices from turning sour during storage. allow the tongues
to cool in the fat.

4. Let the tongues cool for an hour in the fat. In the meantime, set
out a glass jar or casserole dish capable of holding the tongues. If
using a dish, make sure it has a lid that can seal the edges.
Sprinkle 1/2 teaspoon of salt into the bottom of the dish to prevent

5. Transfer the tongues to the jar or dish. On the stovetop, bring
the fat to a a very slow bubbling point and skim off the foam that
rises. Let the fat bubble for about 5 minutes.

6. Very carefully pour the fat over the tongues, covering the entire
mass. Let cool, uncovered, to room temperature. Seal with the lid
and let the fat congeal. Refrigerate, or store in a cool cellar for
several months or at least 1 to 2 weeks. The tongues may be kept for
up to six months in their jars.

7. When ready to use, slowly melt the fat in the jars, allowing for
the removal of the tongues.

8. Slice the tongues thinly, about 1/4 inch per slice. Heat a cast
iron skillet over medium heat. Add a bit of duck fat or lard and
brown the tongue on each side for a minute or so. Serve immediately.

From: Serious Eats

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Cheers

YK Jim


... Wait in line at shopping malls to get the best deal? I don't get it.

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