Carnivore Corner

[Brunneria]

I would have to order raw tongue from the butcher, but I am certain he would oblige - he is incredibly accommodating with all my other requests.

My mother used to cook lambs tongues when we were kids. Loved the flavour. But I do remembers some kind of drama about peeling them. Not that I was involved at that stage. Maybe she blanched them, peeled, and then stewed them? Must ask her, because they were delicious.

I am all for nose to tail eating, in deference to, and appreciation of, the animal's life.

Mind you, nowadays I would probably blend them into a smooth soup, rather than leaving the tongues whole, due to Mr B's squeamishness.

I can buy cooked sliced tongue from the supermarket, and that is delicious too.

 

[Hotpepper20000]

Cows tongue is delicious.
I use a pressure cooker then it has to be peeled.

 

[Cocosilk]

I would have to order raw tongue from the butcher, but I am certain he would oblige - he is incredibly accommodating with all my other requests.

My mother used to cook lambs tongues when we were kids. Loved the flavour. But I do remembers some kind of drama about peeling them. Not that I was involved at that stage. Maybe she blanched them, peeled, and then stewed them? Must ask her, because they were delicious.

I am all for nose to tail eating, in deference for, and appreciation of, the animal's life.

Mind you, nowadays I would probably blend them into a smooth soup, rather than leaving the tongues whole, out of deference to Mr B's squeamishness.

I can buy cooked sliced tongue from the supermarket, and that is delicious too.

We throw the tongues in a big pot whole and just slow cook them with an onion, a couple of carrots and a parsnip to flavour the soup a bit. Salt too of course.I like paprika as well. We peel the tongues at the end. Bit hot and messy but it comes off fairly easily after 4 hours of simmering. I usually chop them up to serve it in the soup but you could do other things with a sslow cooked tongue I'm sure.

 

[Cocosilk]

Cows tongue is delicious.
I use a pressure cooker then it has to be peeled.

That would make it nice and tender. Haven't tried it in a pressure cooker yet. How many minutes does it take?

 

[Hotpepper20000]

That would make it nice and tender. Haven't tried it in a pressure cooker yet. How many minutes does it take?

It takes about 40 mins. Of course it depends on the size.

 

[bulkbiker]

Tried an experiment last night.. large piece of rump steak cut in half.
Cooked half for about 20 hours sous vide other piece left open in the fridge to dry age for the same period.
Cooked dry aged on the Barbie 3 mins per side and finished the sous vide piece 1 min per side same BBQ.
The plain BBQ was a bit tougher (not much) but tasted so much nicer than the sous-vide..although sous vide was more tender.. hmmm.. thoughts?

 

[wiflib]

Tried an experiment last night.. large piece of rump steak cut in half.
Cooked half for about 20 hours sous vide other piece left open in the fridge to dry age for the same period.
Cooked dry aged on the Barbie 3 mins per side and finished the sous vide piece 1 min per side same BBQ.
The plain BBQ was a bit tougher (not much) but tasted so much nicer than the sous-vide..although sous vide was more tender.. hmmm.. thoughts?

Mmmmm, meat.

 

[Member496333]

hmmm.. thoughts?

One minute per side is two minutes too much

 

[Goonergal]

Tried an experiment last night.. large piece of rump steak cut in half.
Cooked half for about 20 hours sous vide other piece left open in the fridge to dry age for the same period.
Cooked dry aged on the Barbie 3 mins per side and finished the sous vide piece 1 min per side same BBQ.
The plain BBQ was a bit tougher (not much) but tasted so much nicer than the sous-vide..although sous vide was more tender.. hmmm.. thoughts?

Flavour wins!

Drooling over this thread - gone a bit off track with too much nut butter and chocolate. Need to get the slow cooker and large hunks of meat back out. I feel some oxtail coming on.

 

[Cocosilk]

Tried an experiment last night.. large piece of rump steak cut in half.
Cooked half for about 20 hours sous vide other piece left open in the fridge to dry age for the same period.
Cooked dry aged on the Barbie 3 mins per side and finished the sous vide piece 1 min per side same BBQ.
The plain BBQ was a bit tougher (not much) but tasted so much nicer than the sous-vide..although sous vide was more tender.. hmmm.. thoughts?

Try roasting each piece instead of frying and compare that for flavour and tenderness as well?
Is rump the most tender piece of meat you can get? I wonder how dry aged (in the fridge) then roasted porterhouse or scotch fillet would be?
Thanks for sharing the idea. Gotta try it next. We've only dried out our pork bellies in th fridge overnight to get the crackle to work out better. Never tried it with steaks. But I have roasted a cheap poek shoulder cut with my belly roast once and it was almost yummiee than the belt because it was a fatty and went all crispy and tender.

 

[bulkbiker]

Try roasting each piece instead of frying and compare that for flavour and tenderness as well?

Think I will need lots of rump steak for that experiment.. not a bad idea..

 

[DCUKMod]

Tried an experiment last night.. large piece of rump steak cut in half.
Cooked half for about 20 hours sous vide other piece left open in the fridge to dry age for the same period.
Cooked dry aged on the Barbie 3 mins per side and finished the sous vide piece 1 min per side same BBQ.
The plain BBQ was a bit tougher (not much) but tasted so much nicer than the sous-vide..although sous vide was more tender.. hmmm.. thoughts?

You could dry age, then SV, and flash it?

We had belly pork, done for 6 hours at 120 yesterday, then half an hour at 160. It was absolutely magnificent, although the crackling wasn't quite so good as usual.

When admiring the belly I was buying, the butcher commented that number of people were asking for belly pork with much less fat. He couldn't understand it any more than I could. For belly, fat = flavour.

 

[bulkbiker]

You ould dry age, then SV, and flash it?

We had belly pork, done for 6 hours at 120 yesterday, then half an hour at 160. It was absolutely magnificent, although the crackling wasn't quite so good as usual

The taste of the sous vide beef was a bit "off" not sure why... may have to reconsider cooking methods.. I'm hankering after one of these..

 

[Cocosilk]

Think I will need lots of rump steak for that experiment.. not a bad idea..

This French cooking guy does an interesting experiment with dry aging meat

 

[poemagraphic]

Just finished a meaty melange dinner composed of
Remnants of diet doctor chilli (yes with onions and tomato but not a lot)
Thinly sliced chorizo
Roast pork belly
Char siu pork
Some bits of chicken curry
All mixed together with some creme fraiche to bind it all.
Rather tasty and now we have a cleared fridge.. butcher visit on Thursday.

Mmmmmm I have to just change my soggy shirt. said Po droolingly

 

[DCUKMod]

The taste of the sous vide beef was a bit "off" not sure why... may have to reconsider cooking methods.. I'm hankering after one of these..

(Mea culpa - I haven't watched the video, but.....) Is that a salamander?

 

[bulkbiker]

This French cooking guy does an interesting experiment with dry aging meat

Its a fascinating series.. almost got me to hunt out cheap ebay fridges to try his experiment.. but I just do it in the bottom of the fridge for a few days.. then leave the crusty exterior on..

 

[bulkbiker]

(Mea culpa - I haven't watched the video, but.....) Is that a salamander?

Kind of but a domestic one that runs off bottled gas so a home salamander that gets really hot..

 

[Cocosilk]

Its a fascinating series.. almost got me to hunt out cheap ebay fridges to try his experiment.. but I just do it in the bottom of the fridge for a few days.. then leave the crusty exterior on..

It does look like more trouble than it's worth, doesn't it?

 

[DCUKMod]

Kind of but a domestic one that runs off bottled gas so a home salamander that gets really hot..

Heck. Hadn't best show MrB.