Easier & better way to cook ‘lengua’
Eduardo Pontaoe
29 Oct 2008
Wow!
Emmanuelle . . . the way you cook lengua de res is out of the beaten path.
Did you know just to prepare this exquisite cuisine takes not the five (5) minutes just to remove the skin off the tongue?
Let me tell you, girl, to remove the skin and to soften it ready for garnishment in whatever cooking modality you’re in . . . is to put inside a pressure cooker for approximately one (1) hour.
I don’t know where you got your procedure, but the way I look at it, you need a mallet to make it ready for eating.
And your ingredients, don’t kill your guests with too much fatty additives and no monamon to taste.
The simpler the preparation, the tastier it goes.
I use salt, garlic, onion, peppercorn, fresh tomatoes and bay leaves.
MSG, is an option.
No thickening sauce like flour.
After eating the lengua you prepared you need not only the bottle of dextrose, but also the ambulance.
Enjoy eating alive!
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