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Rhonda Anderson[_1_]

(Victor Sack) wrote in news:1iy2llf.jhqc6u1mahna4N%
:

>
> Beef, veal and pork tongues are comparable in taste and texture.
Lamb's
> tongue is a bit tougher and less juicy. When good-quality tongue is
> cooked correctly, e.g. simply simmered (or pressure-cooked) in water
or
> stock for an appropriate length of time, its one overriding property
is
> succulence. It is probably the most tender, soft, delicate and juicy
> cut of them all. If smoked, again given good quality, it is no longer
> juicy or succulent, but is still as tender as any cut of meat and has
a
> taste all of its own. The texture, too, is hard to describe, being
> somehow looser than any other muscle, but still not anywhere like
> friable. There are no apparent strings or fibers, so there is no
> cutting with or against the grain. It is unlike any other cut.
>
> Victor

Thanks Victor. Not heading out tomorrow to buy a tongue:-), but will
keep it in mind. It sounds intriguing. I should see what I can find out
about the anatomy of the tongue.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904