Smoked tongue

Many modern hostesses do not deservedly bypass many types of meat offal. Of course, offal has always belonged to the so-called second-class products. However, some types of offal are suitable not only for the preparation of simple everyday culinary products, but with a competent approach can become a real decoration of any festive feast.

By-products in the food industry mean various internal organs of animals, as well as less valuable body parts of carcasses. The type of offal depends primarily on the pet to which this or that part of the body belongs. It is especially worth noting that the taste and nutritional characteristics of the offal are absolutely unequal.

For example, the liver, as well as the tongue of animals, are distinguished by their excellent taste and, which is quite important, beneficial properties. Considering this non-equivalence, all offal products are divided into two main categories - I and II. The first category of offal includes the tongue, kidneys, liver, brain, heart, as well as the diaphragm of the animal. The second category of offal is legs, tails, lungs, head, ears and other less valuable body parts of meat carcass.

Such a sub-product as language has been especially popular and in demand at all times. If we carefully study the chemical composition of the language, we can conclude that this sub-product is significantly superior to meat in the content of compounds useful for the human body. At the same time, a properly prepared language is considered a real delicacy. In cooking, the language has been used since ancient times to prepare a significant number of dishes.

The tongue is boiled, baked, marinated, and smoked. By the way, smoked language is considered a great independent snack, and besides, it is a component ingredient of many delicious and useful culinary products. Smoked tongue is used in the process of preparing snacks, as well as salads and first courses. Worth noting. that smoked tongue can significantly improve not only taste, but also nutritional, as well as useful characteristics of culinary products.

At the same time, the calorie content of smoked tongue is quite low, in comparison with meat. However, the beneficial and nutritious properties of smoked tongue are superior to those of similar meat products. Usually, smoked tongue is made using the cold smoking method. Thus, the cooked smoked tongue retains most of the nutrients in its composition.

Before cooking, the smoked tongue is marinated in a spice mixture for several days so that the product has a tender consistency. As a rule, for marinade, in which smoked tongue is preliminarily maintained, laurel leaf, cumin, salt, sugar, as well as parsley and dill greens are used. Smoked tongue can be served at the table as a snack of its own or a salad made. Most often, smoked beef or pork tongue can be found on sale.