How to cook a language in a multivariate?

A very delicious dish - boiled tongue - can be cooked in a multivariate. 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 to make tasty and interesting salads. It is not difficult to prepare a language in a multivariate. To do this, you need carrots, bulbs, spices (bay leaf, peppercorns), salt and a certain amount of time that you spend to create 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. You need minimum attention.

We will cook the beef tongue in the multivarquet, since they often use it. As for the pig, 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 tongue must be thoroughly rinsed 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 to cook.

Next, put the prepared product in the bowl of the device 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, it is necessary to check the readiness of the dish by 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. And salt better 15 minutes before the end.

You can give a more interesting taste and aroma to the tongue with 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 the signal sounds, announcing the end of cooking, the language in the multivark will be ready. Remove it from the broth and place it in cold water for two minutes. After this, 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 used both hot and cold. To use the language as a ready-made snack or hot dish cut it into thin slices like sausage slicing. Serve with horseradish, garlic or mustard.