Hi there people.

I attempted to boil a couple of Sika deer tongues a couple days ago.

I followed a 'River Cottage' recipe.
However, the skin did not peel away as I was expecting. I had to cut it off with a knife. (Which made an already small tongue, considerably smaller) What was left was relatively tender though.

Did I simmer it for too long? (2 1/2 hours) Or was my simmering a little bit on the boisterous side?

I did notice that when the tongues came out of the salt solution, they were pretty stiff.

Any thoughts appreciated please.

Many Thanks, A

Looking at 'The Venison Book' by Gorton - There too the recipe is titled Boiled Fresh Tongue but the instructions call for Simmering ! Very few things are boiled , many are simmered.They say simmer until tender ,2 hours or more.Simmering can be confusing when you start asking 'what temperature' It varies quite a bit. I would say you cooked it too long.

Yeah, that was my thoughts.

I do think that my simmering was a little on the 'enthusiastic' side though, which didn't help. Doh!

Many thanks, A

Tongue skin MUST be peeled when tongue is HOT. If cooled, skin will not peel.

Tongue was most definately hot... still have scars to prove it!

Unfortunately, the flesh was peeling with the skin!

The way my mum does it is to simmer the tongue with onion, garlic, parsley stalks, bay leaves and peppercorns for 3-4 hours.

Also try not salting them to begin with, just scrubbing.

ATB,

GH

Why not salt them?

'Hugh Fairly-Witless-An-All' suggests salting them for 12 hours first. Having said that, I was a little concerned when I took the tongues out and they'd gone a bit stiff!

Just wondering what the salting actually does apart from preserving!?!

A.

The salt solution, because of its greater density (solute concentration) than the cytoplasm of the tongue cells....serves to "pull" water from the tongue cells....making the tissues more firm. Additionally, some of the salt penetrates the tissues. So, the preservative effect is a result of (1) reduced tissue moisture, and (2) salt-inhibition of bacterial growth. The best example of this salt-effect that I can think of, at the moment is "country ham", cured for months by salt-immersion......and thus preserved for many months without refrigeration.

Ahhhh... thanks for that C.

So, if I scrub them as best I can and don't worry about salting, there shouldn't be any major issues!?! Apart from the preservative side of things!

A.

quote:

Originally posted by Artemis.:
Ahhhh... thanks for that C.

So, if I scrub them as best I can and don't worry about salting, there shouldn't be any major issues!?! Apart from the preservative side of things!

A.

Preserve?

I would have thought Saltpeter would have been better than salt in any event.

No need to preserve what you are having for dinner that night!

Unless you're making tongue bacon ( ) there is no need for preservatives and it will toughen the meant. A lot.

Try mother's recipe with some fresh crusty bread, butter, little tart cornichons, mustard and salad. Spanking gorgeous!

Regards,

GH

My mother's recipe:
Simmer tongue several hours in adequate water to cover + 1/2 cup cider vinegar, an onion and a tablespoon of pickling spices. Peel when hot. Cool, cut away and discard visible fat globules, then slice thinly. Use sweet-hot mustard on rye bread.

Sticking skin says undercooked to me!

Two words for cooking tongue.

Crock Pot.

Put everything you want in there along with sufficient liquid to keep it submerged and set it up one evening and it will be ready the next morning. Using a low setting.

I normally set my crock pot on high until the temp is up and then set it to low and forget about it until the next day.

Skin peels right off and everything falls apart.

female tongue??

Don't ask questions. Just do this:
Cook tongue in crock pot with water and a little salt until done. Peel and slice 1/4" thick.

Fry a sliced onion in a bit of oil.
Add 1/2 tsp salt, 1 tsp sugar, 2 TBS ketchup, 1 tsp soy sauce, a dash of wine or booze and a dash of worchestershire sauce.
Stir in tongue slices and coat with the sauce.
Eat.
I like it with rice.