Yesterday, for the first time, I cooked lamb tongues by simmering in a
little water with leek, garlic, bay leaf, salt, pepper, for a couple
of hours.

It has quite a unique, tasty, delicacy taste to it. Probably real high
on the choloesteral scale, by the taste of it.

I've never made tongue before. I thought the skin would sort of peel
off, but it's not that simple. Cutting the skin off is hard to do, and
I end up wasting quite a bit of the meat.

Is there anyway to peel lamb's tongue in a cleaner, easier way?

Thanks,
Karen

Karen > wrote:

> Is there anyway to peel lamb's tongue in a cleaner, easier way?

Plunge it into cold water and run more water over it until it is cool
enough to handle. The skin will come away easily. Then put it in its
broth again and heat through. You can cook beef, veal and pork tongue
the same way - all are very good.

Victor

On Mar 12, 4:30 pm, (Victor Sack) wrote:
> Plunge it into cold water and run more water over it until it is cool
> enough to handle. The skin will come away easily. Then put it in its
> broth again and heat through. You can cook beef, veal and pork tongue
> the same way - all are very good.

I just let it cool down slowly. Perhaps, now that it has been chilled
in the fridge, the skin will come away more easilier.

My friend at work, who is from Peru, makes beef tongue with tomato
sauce.

Karen

On Mar 12, 6:18 pm, Steve Wertz > wrote:
> I missed the part that said you simmered it for a few hours. I
> admit to never having done lamb tongue, just veal, beef, and even
> pork (which are a PITA).

I guess I didn't simmer it long enough. Even after being chilled I
found it very difficult to peel it.

Worth the effort, though!

Karen

Karen > wrote:

> I just let it cool down slowly. Perhaps, now that it has been chilled
> in the fridge, the skin will come away more easilier.

I do not think so... tongues, particularly lamb ones, are usually much
easier to peel when still warm.

Victor

In article >,
(Victor Sack) wrote:

> Karen > wrote:
>
> > I just let it cool down slowly. Perhaps, now that it has been chilled
> > in the fridge, the skin will come away more easilier.
>
> I do not think so... tongues, particularly lamb ones, are usually much
> easier to peel when still warm.
>
> Victor

I agree. I occasionally cook beef lengua and I let it cool just enough
to be handled before peeling it.

http://i7.tinypic.com/3y63gd5.jpg

I later made a nice sauce for this out of the juice from the pot and
topped the meat with it. Did not take a pic tho'. ;-)
--
Peace, Om

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