Text 25035, 85 rader
Skriven 2012-05-19 16:37:00 av JIM WELLER (1:123/140)
Ärende: wok 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Very Crispy Tongue W/ Chili Bean Paste & Sichuan Pepper
 Categories: Offal, Chilies, Chinese
      Yield: 4 servings

  1 1/2 lb Beef, veal or pork tongue
      2 qt Stock chicken broth
    1/4 c  Plus 1 tablespoon vegetable
    Oil, divided
     10    Dried Chinese red chilis
      3    Scallions cut into 1-inch
    Segments
  1 1/2 ts Whole sichuan peppercorns
      2 tb Sichuan chili bean paste
  1 1/2 tb Shaoxing rice wine, sherry,
    Or dry vermouth
      1 ts Soy sauce
    Kosher salt
      2 ts Sesame oil, chili oil, or a
    Combination

  Chefs use twice as much butter and oil as home cooks. The other week
  I was eating at a restaurant and was served a dish of beef tongue
  that was extremely crisp and brown on the surface. Not to get
  technical, but the tongue was precisely one order of magnitude above
  the crispiness and brownness I am used to when I pan-fry tongue at
  home. Inside the crispy surface, the tongue was tender, fatty, and
  flavorful, and the contrast between the surface and the interior was
  so satisfying.

  Eating the tongue had me thinking that maybe there is something to
  the credo that food tastes better when you use a lot of oil. So I
  got out my cast iron skillet, cut a few slices of simmered pork
  tongue and pan-fry the tongue in twice as much oil I usually use. I
  put down about 3 tablespoons of oil for 5 or 6 slices of tongue. It
  was obviously not deep-frying, but there was a discernible puddle of
  oil in the skillet. The method and the seasonings reminded me of
  what you'd do if you were dry-frying meat, a technique in Sichuanese
  cuisine:

  Place the tongue(s) in a pot and cover with water or stock. Bring to
  a boil, reduce to a simmer, then cover and cook until tender, about
  three hours, adding extra liquid as needed. Let the tongue cool,
  then remove the tongue from the stock and set the stock aside for
  another use.

  When tongue is cool enough to handle, peel the outer membrane off
  the tongue and discard. Cut the tongue into slices slightly thicker
  than 1/4-inch.

  Add a 1/4 cup oil to the skillet and place over medium heat until
  shimmering. Working in batches, add the slices of tongue and cook
  until brown and crisp on one side, about 3 minutes. Flip and brown
  on the other side, another 3 minutes. (Reduce heat if tongue or oil
  is smoking excessively). As slices of tongue brown, transfer to a
  plate lined with paper towels.

  Heat remaining tablespoon oil in a wok set over medium low heat
  until shimmering. Add the chilis, scallions, and Sichuan
  peppercorns, and stir-fry until aromatic, 20 to 30 seconds.

  Add the slices of tongue to the wok. Add the chili bean paste and
  stir-fry vigorously to coat the tongue, about 20 seconds longer. Add
  the rice wine and soy sauce. Add salt to taste, about 1/2 teaspoon.
  Keep stirring the tongue around in the wok to evenly distribute the
  seasonings. Remove from the heat, stir in the oil(s), and serve
  immediately.

  Posted by: Chichi Wang

  From: Serious Eats

MMMMM

Cheers

YK Jim


... I'm not above using mythical Irish saints to justify my drinking.

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