Preparation and storage of offal (kidneys, liver, tongue, brains)

1 serving


Offal dishes. the nutritional value of offal is not the same. the most valuable are the liver, heart, tongue, brains, kidneys. many offal products are used for medicinal purposes. Due to their low extractive content and relatively high connective tissue content. culinary processing of offal requires strict compliance with sanitary rules. Boiled, fried, stew dishes are prepared from them. The liver is fried without preliminary heat treatment, the remaining offal is boiled before frying and stewing. The kidneys are poured with cold water, brought to a boil, the decoction is drained, the kidneys are poured with hot water and boiled until cooked for 1-
1. 5 hours. The cooled kidneys are stored without broth under damp tissue. Tongues are poured with boiling water and boiled at low boiling until cooked for 2-

2. 5 hours. Hot boiled tongues are lowered into cold water for 5 minutes and purified. Stored in broth. Brains for boiling are placed in a sauté pan, poured with cold water (1-
1. 5 liters per 1 kg), added butter, salt, greens.