Language can rightfully be considered a delicacy. It is delicious,
tender and nutritious. Most often
, beef and veal tongues are used in culinary recipes , less often pork tongues.
Before cooking, it is advised to soak the tongue in cold
water, then boil it with salt and spices
for several hours. As soon as the tongue becomes soft,
it is transferred to cold water, allowed to cool and the
skin is peeled off . Then they act according to the recipe. The tongue
can be cut into thin slices and used for
aspic. You can make any meat salad by replacing the
meat with pieces of the tongue.
The tongue can weigh from 200g to 2.5kg, it is sold fresh
or salted. A salted tongue should be soaked
for 8-10 hours, then boiled without salt, as
it contains a sufficient amount of it.
The cooking time is about 40 – 60 minutes. Beef
tongue is cooked for a long time – about three hours. You
can check the readiness like this: pierce the tip of the beef tongue. If
it is pierced easily, the tongue is ready. After boiling, do not forget to remove
the skin from the tongue.
All Kazakhstanis know that if a ram is slaughtered on some occasion,
then its head is first served to the most honored guest. The one, cutting the
head, at his own discretion determines who will get which piece: an
ear, tongue, eye, or a real delicacy – brains. Moreover, if the guest’s
father is alive, then he will never be served a ram’s head, and he himself
should not accept it, since no one can be more respectable than
his parent.
Calorie content and nutritional value of the tongue
The calorie content of the tongue directly depends on the type of meat. So, for example,
beef tongue, which is considered the lowest calorie among all
languages, contains 146 kcal per 100 g in its raw form. Boiled beef
tongue contains 231 kcal. The calorie content of lamb tongue is 195 kcal per
100 g of product. Raw pork tongue will bring the body 208 kcal,
and boiled pork tongue – 302 kcal. Tongue is traditionally considered a dietary
food compared to animal meat, however its nutritional
value is high. Consequently, excessive consumption of it can
lead to obesity.
Useful properties of the language
Beef, lamb and pork tongue contains
magnesium, iron,
calcium, potassium,
sodium, copper,
manganese, cobalt
and some vitamins B1, B2,
B6, PP.
The peel from the tongue must be removed after boiling.
The tongue contains little connective tissue and is therefore well
absorbed.
The nutritional value of offal is not the same. The most
valuable are the liver,
heart, tongue, brains, kidneys.
Dangerous properties of language
Pork tongue is considered to be quite harmful due to the huge amount of
lipids, antibodies, cholesterol and growth hormones that it contains
. Therefore, it is not recommended to eat this food for people suffering from
atherosclerosis,
so as not to earn an additional portion of cholesterol and new fatty
plaques in the vessels. It is important to remember that they are the cause of
stroke
and heart attack.
Pork tongue is also contraindicated for cholecystitis (inflammation of the gallbladder
caused by impaired outflow of bile) and liver
and kidney diseases, so that the increased fat content of the product does not cause exacerbations.
It is not recommended to use the tongue for gastritis
with high acidity, as it can irritate the gastric
mucosa. There is also an increased level of histamine in the tongue,
which can lead to allergic
reactions and inflammatory processes in the body, as well as to obesity.
To cook a tender beef tongue, you need to know a few rules, which the proposed video tells about.
