Giblets were widely used in Russia for the preparation of delicious and aromatic dishes. To create a really tasty dish, you should take into account some of the nuances of cooking offal.
Giblets in Russia were called offal and were widely used for making pies, stuffed pancakes, hodgepodge, etc. Today, few housewives use offal, occasionally stopping the choice on the liver or kidneys of animals and poultry. Rare ladies can boast of the ability to properly prepare a heart or tongue.
How can giblets be used?
Knowing how to cook offal, you can greatly diversify the menu. For example, incredibly delicious pies are made from the liver. After soaking the offal in milk, you can cook the most delicate fried liver. The intestines are widely used for the production of homemade sausages. The stomach is stuffed and baked in the oven. Boiled tongue with horseradish sauce is one of the most remarkable dishes in Russian cuisine.
It is impossible to cook pickle without kidneys. Many fishermen agree that only the liver of burbot is able to provide the ear with a rich taste. Of course, each nation has its own recipes for how to cook offal. The same Polish flaks are excellent noodle soup made from thinly chopped intestines.
Features of cooking offal
Cooking offal is necessary in accordance with the rules that have been passed down from generation to generation for centuries. Incorrectly cooked offal can ruin the dish.
It is recommended to pre-soak the liver in milk so that it does not lose its tenderness during the process of frying or stewing. The taste of the liver will become more pronounced if the prepared pieces are immersed in boiling water for a minute and then dried. During frying, it is recommended to salt the liver, otherwise it will become tough.
The kidneys should be soaked for several hours with regular water changes. It is necessary to cook offal until there is no redness on the cut. The dish will acquire a pleasant taste if you sprinkle the fried kidneys with lemon juice before serving. If the dish is prepared from beef kidneys, boil the giblets first, and then fry. If the kidneys are not boiled, they will become incredibly tough.
The brains are poured with cold water and left for a couple of hours. The film swollen during this time is removed under water. It is recommended to boil the brains over low heat and store in the refrigerator, having previously cooled them in their own broth.
The boiled tongue is placed in cold water for a few minutes. Thus, it becomes much easier to remove the skin from it. Before cooking, the heart should be soaked for 1-2 hours, and the udder for at least 5 hours.
