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Gemarineerde Tong - Marinated Tongue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.5866
Energy (kCal)1066.2563
Carbohydrates (g)18.9152
Total fats (g)72.9844
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook tongue in salted water until very tender, 3 to 4 hours or until easily pierced with a fork. | 2. Cool the tongue in the cooking liquid. | 3. When cool, drain; remove skin and roots, slice thinly. | 4. Mix vinegar, water and salt/pepper together. | 5. Place sliced tongue in liquid, adding more salt as needed. | 6. Let stand 3 to 4 hours in the brine. | 7. The meat may be eaten cold or heated and served with a nice gravy is made to go over it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tongue 1 1016.0663 16.6925 67.5866 72.9844
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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