Filler language - general principles of preparation
For healthy development and vital functions of the body, you need to eat at least 60-70 grams of protein per day. You can “take” this nutrient from eggs, from poultry, meat, fish. Do not forget also about offal: heart, liver, tongue. They have an interesting rich flavor and contain almost no fat. In this case, it will be about language, swine and beef. Boiled tongue can be used for salads or used in its pure form. You can also make a filler tongue. Cooking such food is not difficult, but more often it can be found on a festive table. After learning how to make a tongue fast and effortlessly, you can delight your loved ones with tasty food on any day of the week.
Filler tongue - preparing food and dishes
The tongue is sold in meat in fresh and frozen form. You can choose any. The tongue should be washed and skinned. That's all for the preparation of the language. In addition to the offal, you will need vegetables, mushrooms and clean water. It is better to purchase two liters of mineral (without gas) bottled water, and then the tongue will be transparent and appetizing.
What kind of dishes to do aspic? If you are cooking a dish on a festive table, then, of course, it is best to make such a dish on a large dish of medium depth. You can also prepare the filler in small forms in portions. In addition, take note of this option of filing - make the filler in the usual deep tank, and when serving, immerse it in warm water (only so that it does not fall into the aspic) and transfer it to a beautiful dish in one quick motion.
Recipes of jellied language
Recipe 1: Filler Language
Prepare the simplest dish, without any additives. It will turn out tasty and nutritious. Take for beef tongue - it is less fat than pork. Ingredients Required:
- Water for filler language - 2.3 liters
- Beef tongue - 750 grams
- Gelatin - 1 tablespoon
- Salt and spices
- Bay leaf
Preparation Method:
- We wash the washed tongue with water and put the saucepan on the fire. As soon as the water boils, remove the foam, salt, put the bay leaf and close the lid. The tongue should cook over a low heat for at least one and a half hours. Ready language needs to be cooled, to remove a skin from it and to cut thin slices.
- Pour gelatin with warm water, stir and let it swell.
- Broth, where the tongue was boiled, we filter, pour in it the dissolved gelatin.
Place the tongue slices on the filler form and cover with broth.
Recipe 2: Filler tongue with chicken
This jellied tongue will be especially tasty due to the presence of a chicken in the dish.
Ingredients Required:
- 2.3 liters of purified water
- Beef tongue - 3 pieces
- Chicken fillet - 1 piece
- Bay leaf
- Gelatin - 20 grams
- Parsley
- Salt
Preparation Method:
- Beef tongue and fillet wash, fold the saucepan to the bottom. Fill with water and put on fire. As soon as the water boils, remove the foam with a skimmer, make the fire smaller. Salt water and put bay leaf there.
- Fifteen minutes after the water boils, remove the chicken. Language let boil for about an hour. Chicken disassemble hands on the fibers. Ready tongue need to cool, peel and cut into slices.
- Pour gelatin with water, stir with a spoon and allow it to swell.
- Broth must be drained, then put it on the stove again and pour in the gelatin. As soon as the broth boils, turn off the fire.
- Put meat and tongue, chopped greens into the molds for the filler, and then pour the broth.
Recipe 3: Filler tongue with egg
A chopped egg will be a good addition to the inject. Prepare a fill language for the recipe below.
Ingredients Required:
- Purified water for tongue filler - 2.3 liters
- Swine tongue - 4-5 pieces
- Quail egg - 7-8 pieces
- Fresh herbs (dill and parsley)
- Gelatin - 20 grams
- Salt
Preparation Method:
- My tongue and fill with water, then put the pan on the stove. As soon as the water boils, you need to salt and remove the foam. Boil the tongue for at least an hour and a half. Remove the skin from the prepared tongue and cut it into thin slices.
- Cook the eggs separately: boil them for about 5-6 minutes, then cool and clean. Cut the boiled eggs in half.
- Pour gelatin with water, stir and let it swell.
- Broth, where the tongue was cooked, strain, put on the fire and add to it gelatin. Stir.
- Chop the greens and distribute with the tongue and eggs in the form, pour the broth and let cool.
Recipe 4: Filler tongue with carrots and peas
This dish will be very beautiful, and therefore you can safely cook it for a festive table.
Ingredients Required:
- Purified water for tongue filler - 2.3 liters
- Pork or beef tongue - 4-5 pieces
- Carrot - 2 pieces
- Canned peas - 100 grams
- Fresh Greens
- Salt
Preparation Method:
- Clean the carrots, wash the tongue and place in a saucepan. Boil carrots for 15 minutes, tongue - an hour and a half. Cut the boiled carrot and peeled tongue into slices.
- The fluid where the tongue is cooked must be drained. In a separate container, dilute the gelatin, and as soon as it is dissolved, pour it into the broth.
- Chop the greens.
- Spread the chopped tongue, carrots, greens and green peas in shape, pour the broth.
Recipe 5: Fillet tongue with beef
Prepare a delicious dish with slices of veal and pomegranate. This is another version of the jellied language in the festive design.
Ingredients Required:
- Mineral water for water tongue - 2.3 liters
- Beef - 300 grams
- Beef tongue - 4 pieces
- Grains of one pomegranate
- Parsley fresh
- Gelatin - 20 grams (1 packet)
- Bay leaf - 1 piece
- Onion - 1 piece
- Salt
Preparation Method:
- Beef and tongue should be washed, pour water and put to boil.
- Peel the onions. As soon as the water boils, put in a container a whole onion, bay leaf and salt. Boil meat products for at least an hour and a half. Broth need to drain.
- Finished meat should be cut into cubes, and skin should be removed from the tongue and cut into slices.
- Dilute gelatin with water, add to the strained broth and heat.
- Chop the greens.
- Spread the meat, tongue, pomegranate seeds and greens into molds and cover with broth.
Fluent language - secrets and useful tips from the best chefs
- If it seems to you that the broth turned out to be unclear even after you have filtered it, then use the secret advice from the chefs. You will need egg white (you need to cool it and whisk it into a foam). Foam should be very lush. For this bowl, in which you will beat the protein, you need to rub lemon, and the protein salted. The whipped protein needs to be poured into the cooled broth and put on the fire. Bring the broth to a boil, then cover with a lid and leave for 10 minutes. And again, you need to put the broth and bring it to a boil. Now filter and get a crystal clear liquid.
- If you do not want to use gelatin for jellied meat, you can use meat bones. However, this broth will turn out to be much less useful, since there are many harmful compounds in the bones, which are released into water during heat treatment.
- Try to make aspic in fish broth. Gelatin in the preparation of such a dish is not used.
- The more labor-intensive process of preparing the filler is as follows: putting the ingredients as the broth solidifies. That is, put a third of the components, pour broth, put in the refrigerator. After some time, put the ingredients back on the frozen broth and refill. Thus, tasty pieces will be evenly distributed in the dish, rather than lying on the bottom.
- If you want to spice up the dish, fresh cranberries will be a good added ingredient. Wash the berries and place it in the form along with the tongue. Sour cranberries brighten the neutral taste of the tongue. Another interesting addition will be capers or thinly sliced slices of pickled cucumber.
- Celery greens are perfect for adding it to the jellied tongue. Wash and finely chop the celery, mix it with the tongue and put it on the bottom of the form.
