Boiled Tongue
Ingredients
Directions
Prepare
Wash the tongue thoroughly.
If it is salty, soak it in cold water for several hours.
Cook
Place the tongue in a kettle and cover it with cold water.
Bring the water to a boil slowly.
Boil for five minutes, then remove any scum.
Reduce the heat and cook until the tongue is tender.
Finish
Cool the tongue slightly in the cooking water.
Remove it and peel off the skin.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tongue
- Is the main protein; cooking slowly until tender breaks down its tough connective tissue.
- Cold water
- Covers the tongue and cooks it gently, keeping the meat moist as it simmers.
The step that matters
Bring the water to a boil slowly. Starting in cold water and heating gradually lets impurities rise to the surface, where they can be skimmed away, and keeps the meat from seizing and toughening.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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