How to prepare a language in a multivariate?

Very tasty delicacy dish - boiled tongue- You can cook in a multivark. This will ensure the preservation of taste and useful substances, make the meat even milder. Boiled tongue is one of the most popular snacks. In addition, it is often used for making tasty and interesting salads. It is not difficult to prepare a language in a multivariate. This requires carrots, bulbs, spices (bay leaf, peppercorns), salt and some time you spend on creating our dish. No effort to prepare a language in a multivark, it is not required - it is brewed, and you are doing your own business. From you need a minimum of attention.

We will boil beef tongue in a multivark, t. To. most often use it. As for the pork, its preparation is no different from the above recipe, the difference is only in time - it will be less (in accordance with the size of the product).

Before preparing the dish, the language is necessaryRinse thoroughly under running water, scraping off dirt and mucus from the knife. The best solution is to soak it in cold water for 30 minutes, and only after that, after rinsing under the flowing, start cooking.

Next, put the prepared product in the bowldevice and fill it with water. You can install it yourself - the language in the multivarque must be completely covered by it. We also place the peeled, but whole carrots and onions, necessary for giving our delicacy the appropriate taste and aroma. Close the lid of the multivarker and set the "Quenching" mode, the cooking time is from 2 to 3.5 hours, again depending on the size of the tongue. After 2 hours you should check the readiness of the dish for its softness, piercing with a knife. If you are preparing a language in the multi-bar "Panasonic", then you can use the very convenient universal mode "Express", which requires less time for cooking.

Salt and seasonings at once it is better not to add. The most delicate and delicious tongue will come out if you add spices (pepper, bay leaves) about an hour after the start of cooking. A salt better 15 minutes before the end.

Give a more interesting flavor and flavor to the tongueit is possible with the help of some spices other than the standard pepper and bay leaves. For example, you can add garlic, as well as parsley root or, say, celery. In this case, I repeat, the taste of the original dish will be different from the usual, classical. All supplements for the amateur.

After a signal is heard that notifiesthe end of cooking, the language in the multivark will be ready. Remove it from the broth and place in cold water for two minutes. After that, the peel, from which the tongue needs to be cleaned, will leave easier. Scrub the thin tip and clean it thoroughly while the dish is still warm.

Now your food is finally ready. It can be consumed both hot and cold. To use the tongue as a ready-made snack or hot dish cut it in thin slices like a sausage cut. Serve with horseradish, garlic or mustard.

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