Go to the Recipe: Rich and Tender Beef Tongue Fritters
Thanks!
You may just have unveiled the path I have been long trying to find for improving my favorite diner dish, Country Fried Steak!
I have a stepson with an egg allergy. What's the best work around for the egg dip here?
Step two is titled "Cook 18 hours" but the text for the step says 24 hours.
Woah, thanks! I just corrected the step. We recommend 18 hours, but you can cook for 24 hours if you prefer a chewier texture (see step 1 for more guidance).
Methylcellulose is a common substitute for this application. We explain in more depth here: http://www.chefsteps.com/activities/fish-amp-chips--4
Hey guys
I served this yesterday as an apertizer for a bachelorette party yesterday. There were 16 friends and they all loved it! Some even got pissed when I took the bowl to refill it, because they thought I was clearing it to prepare for the main course
I had a bit of trouble peeling the skin off. I had to use a knife for some of the parts. I have braised beef tongue before in a pot of water in the oven at 176 C. There the skin came right off – but of course the meat was like pulled pork.
Great experience and recipe.
Thanks a lot!
There's no salt in it?
Just toss salt over the finished product in the bowl, it works perfectly!
"If you’re using homemade Bread Crumbs, skip the toasting step"
What is the toasting step?
If you click on the link and look at Step 3, you'll find "Toast crumbs in oil"!
My asian grocery store has ridiculously priced Wagyu beef tongue. So I went for it. Will let you know how it goes.
peeps, i got a few questions... ._. welp me!
1. in terms of texture and flavor, is there a significant difference between the wagyu beef tongue and the grass fed beef tongue? if the wagyu is noticeably a lot better, where can i get some wagyu beef tongue (i live in NYC) online?
(i know the difference between wagyu beef, american wagyu and 'normal' beef but im only curious about whether the differences carries over to the tongue.)
2. im thinking about making some beef tongue steaks so what are some of the recommended water bath temperatures or temperature for doneness (or is it the same for the usual cuts of beef?)?
3a. what would brining do for this cut of meat and how long should i brine it for if one were to brine it? (does brining with herbs add any noticeable flavor difference?)
3b. what would the brining solution be? (obviously salt but is [brown?] sugar necessary? what difference does using the sugar make?)
much appreciate it if you guys can help me out! thanx!
@Darcy Dietz so how did it turn out?
Where's the video?!
Hi guys, where info about brine for tongue
What kind of wine do you recomend with this? I made it last year, but can't remember witch wine we used. Not necessary with one particular brand, it's probably not available here any way. But a general direction or type of drink is highly appreciated.
I would suggest a Pinot Noir since it is a very flexible pairing wine and beef tongue is fairly mild in flavor. Also a Brut Rose' if you wish to go with a sparkling wine. Finally, if you have people that prefer a white wine or wines that are fruitier, a German Riesling that is of a Kabinet or Spatlese ripeness are also extremely flexible food pairing wines. You couldn't go wrong with any of these. I am a wine maker and also have a full 1000 bottle temperature controlled wine cellar, so I'm not just a novice throwing out an uninformed guess to you.
For an EQ brine: (weight of tongue+weight of water needed to submerge tongue) x 0.25%–>2%= weight of salt needed to add. For spices I use onions, garlic, black pepper, bay leaves, pepper flakes, 2 cloves, some fennel seeds and sometimes a stick of cinnamon.
You’ll get salt from the condiments. And plus fried food are always sprinkled with salt immediately post cook.
Hi guys
What sauce do you recommend instead of cheese?
And garnish?
Thx
the video below?? where??
3.75 lbs is a LOT of beef tongue fritters. I just bought three lamb tongues (0.25 lb each). Any suggestions on time and temperature for the sous vide step?
