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Old 05-12-2005, 09:36 AM   #11
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I did a google search on this topic.

While I found not detailed instructions beyond, peel it as you would peel an orange, all sources were in agreement that you should peel after boiling and just before serving.
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Old 05-12-2005, 09:43 AM   #12
 
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Quote:
Originally Posted by Andy M.
I did a google search on this topic.

While I found not detailed instructions beyond, peel it as you would peel an orange, all sources were in agreement that you should peel after boiling and just before serving.
I have a childhood memory of my grandmother's kitchen. In it on the counter sat a platter of cooked tongue, and my grandmother was peeling it.

I must have been about 6 or 7 years old, and I remember when she sliced it there were some bones in the middle.

I must have eaten it and liked it, cause I don't remember anything else.
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Old 05-12-2005, 10:01 AM   #13
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My mother says it is substantially more difficult to peel after cooking than it is before. She pressure cooks it - I wonder if that is why. She bought enough tongue for me to try it both ways. I've never seen her do the skinning, but I looked at the knife yesterday and it my not be sharp enough or flexible enough. If the knife is the problem I'll buy her a new knife.
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Old 05-12-2005, 10:16 AM   #14
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Chocolatechef - you don't remember anything after you tried it due to shock

Otter - as many things as I love to cook and don't mind buying still alive and killing to eat my knees get weak about tongue - and like crewsk - I move mine around to make sure it's still in there

Sounds like it might be your mother's knife. Let me ask this also. Is it anything like beans - if you add salt to the water while cooking them the outside will NEVER soften up. Do you think that toughens the tongue too? (see, I just checked my tongue again!!)
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Old 05-12-2005, 10:23 AM   #15
 
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Originally Posted by kitchenelf
Chocolatechef - you don't remember anything after you tried it due to shock
Nah, I remember well the fishbone that got stuck in the roof of my mouth when I was less than 5 years old! I remember screaming for days......and I never ate fish again!

And I remember my cousin telling me my grandparents had made elephant stew [it was beef stew] when I was 8 cause he was scared I would eat too much and he wanted it all. I didn't eat it at all, and I had a terrific hungry headache.

It must have been good, cause my grandmother was one of the world's best cooks/bakers.

Anything my grandma made was perfect!
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Old 05-12-2005, 12:44 PM   #16
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Otter - as many things as I love to cook and don't mind buying still alive and killing to eat my knees get weak about tongue - and like crewsk - I move mine around to make sure it's still in there Sounds like it might be your mother's knife. Let me ask this also. Is it anything like beans - if you add salt to the water while cooking them the outside will NEVER soften up. Do you think that toughens the tongue too? (see, I just checked my tongue again!!)
I don't know anyone who ate tongue that didn't like it (at least until they found out what it was!). It has a wonderful flavor and great texture. I'm going to try my own knife before and after cooking. If that doesn't fly I'll try the boiling/scraping that was recommended. Also will check with my mother on whether or not she is using salt.
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Old 05-12-2005, 01:57 PM   #17
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...I checked again to see make sure my tongue was still there -

The salt thing may be far-fetched but you don't know 'til lyou ask!
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Old 05-12-2005, 02:49 PM   #18
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Elf,
maybe Paul has his out all the time..just to make sure it is still there..
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Old 05-12-2005, 03:17 PM   #19
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I can't even begin to say what all went through my thought process when I read the main post............I'm going to be a good girl and hold my tongue.....no pun intended
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Old 05-12-2005, 03:32 PM   #20
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...I checked again to see make sure my tongue was still there -

The salt thing may be far-fetched but you don't know 'til lyou ask!
I mowed her lawn for her today and she said "no salt." I took a closer look at her knife and I'm sure that's the culprit.
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