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HungryChris

HungryChris

I brined another beef tongue for three weeks in a solution of Morton Tender Quick. I took it out of the fridge today and cooked it in the Ipot for 70 minutes.

Here it is still in the cryovac.

IMG_2225.thumb.JPG.adea3963d3d1ca6dfaccc53bd171c905.JPG

And here it is starting it's three week bath.
IMG_2228.thumb.JPG.8515f1a180ddf1c101bfd275b59ec01b.JPG 

Here is what it looked like when I pulled it out of the brine today.

IMG_2634.thumb.JPG.3a0fb5f65046e803e982149c480dacf3.JPG

Into the Ipot with water to cover, more bay leaves, a splash of cider vinegar and several splashed of Crystal hot sauce.

IMG_2635.thumb.JPG.4ed00ddb81e58f56f72d4f6b7acfa291.JPG 

Out of the Ipot after 70 minutes with Natural release.

IMG_2643.thumb.JPG.78e1d4f4194b81554029726a5ef065b3.JPG

And here it is peeled and headed back to the fridge to chill before use.

IMG_2646.thumb.JPG.e6c06905fc13011bcfebbc3473cf74b6.JPG

You will probably be seeing this appear on the lunch thread, but definitely not dinner, as this operation is a covert one that will bring a rolled eye and a muttered "Oh, brother!", if discovered.

HC

HungryChris

HungryChris

I brined another beef tongue for three weeks in a solution of Morton Tender Quick. I took it out of the fridge today and cooked it in the Ipot for 70 minutes.

Here it is still in thee cryovac.

IMG_2225.thumb.JPG.adea3963d3d1ca6dfaccc53bd171c905.JPG

And here it is starting it's three week bath.
IMG_2228.thumb.JPG.8515f1a180ddf1c101bfd275b59ec01b.JPG 

Here is what it looked like when I pulled it out of the brine today.

IMG_2634.thumb.JPG.3a0fb5f65046e803e982149c480dacf3.JPG

Into the Ipot with water to cover, more bay leaves, a splash of cider vinegar and several splashed of Crystal hot sauce.

IMG_2635.thumb.JPG.4ed00ddb81e58f56f72d4f6b7acfa291.JPG 

Out of the Ipot after 70 minutes with Natural release.

IMG_2643.thumb.JPG.78e1d4f4194b81554029726a5ef065b3.JPG

And here it is peeled and headed back to the fridge to chill before use.

IMG_2646.thumb.JPG.e6c06905fc13011bcfebbc3473cf74b6.JPG

You will probably be seeing this appear on the lunch thread, but definitely not dinner, as this operation is a covert one that will bring a rolled eye and a muttered "Oh, brother!", if discovered.

HC

HungryChris

HungryChris

I brined another beef tongue for three weeks in a solution of Morton Tender Quick. I took it out of the fridge today and cooked it in the Ipot for 70 minutes.

Here it is still in thee cryovac.

IMG_2225.thumb.JPG.adea3963d3d1ca6dfaccc53bd171c905.JPG

And here it is starting it's three week bath.
IMG_2228.thumb.JPG.8515f1a180ddf1c101bfd275b59ec01b.JPG 

Here is what it looked like when I pulled it out of the brine today.

IMG_2634.thumb.JPG.3a0fb5f65046e803e982149c480dacf3.JPG

Into the Ipot with water to cover, more bay leaves, a splash of cider vinegar and several splashed of Crystal hot sauce.

IMG_2635.thumb.JPG.4ed00ddb81e58f56f72d4f6b7acfa291.JPG 

Out of the Ipot after 70 minutes with Natural release.

IMG_2643.thumb.JPG.78e1d4f4194b81554029726a5ef065b3.JPG

And here it is peeled and headed back to the fridge to chill before use.

IMG_2646.thumb.JPG.e6c06905fc13011bcfebbc3473cf74b6.JPG

You will probably be seeing this appear on the lunch thread, but definitely not dinner, as this operation is a covert one.

HC

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