|Don't Eat Your Heart Out Cookbook|
|by Joseph C. Piscatella|
Updated to reflect the past decade's scientific discoveries, the best-selling cookbook by the author of Controlling Your Fat Tooth presents two hu...
Tip: Try heart tongue for more results.
1 - 6 of 6 for pickled heart tongue
Rinse heart or tongue with cold water. ... PLEASE NOTE: For tongue you must peel off the skin before slicing. When thoroughly chilled skim off any excess fat.
Cook heart or tongue in 2/3 vinegar, ... in refrigerator until used. If storing for longer than 2 weeks, freeze in can or freeze jars or in vacuum bags.
Pour over cooked meat. Bring to a boil and cook for 5 minutes. Peel skin (from tongue) and slice thinly. Refrigerate for 24 hours before serving.
Combine ingredients. Cook ... temperature. Cool. Peel tongue and slice thinly (heart should also be ... let marinate in refrigerator for at least 24 hours.
Boil heart and tongue until tender. Trim ... with meat before you pour over the vinegar mixture. Boil together. Pour over meat. Keeps in refrigerator weeks.
Boil in salt water 3 hours. Peel hot tongue or trim heart. Boil: In ... solution in refrigerator about a week. Slice and eat. Store in solution in refrigerator.
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