I grew up a white kid in a very middle class suburban/ semi-rural hood. Dad and mom were very white bread, but adventurous eaters. Meat and potatoes were the norm. However, both of my folks loved tongue. My mom would cook a tongue several times a year, and we ate it like a roast beef, sliced with carrots and potatoes, typically slathered with yellow mustard. I had been eating tongue since I was a little kid, so it wasn’t weird to me until I started school. My mom would pack a tongue sandwich in my lunch (absolutely delicious) and my friends would say “ewww, you eat tongue.”, to which I’d say; “dang right”. Tongue to me is like the most gourmet roast beef… beautiful flavor and tender texture - excellent “bite”.. I submit tongue blows away other cuts used for roast beef, so “don’t knock it until you try it!”
I love how you're cooking all these crazy recipes, but then you accidentally reveal that you don't know what a roux is, but then someone in the comments explains and you take that knowledge with you. So cool how you are just diving in. The best, and most fun, way to learn.
Hey glad you found me. Let me give a little of my philosophy! I've been burned a few times in life, with the consequences still being dealt with. I adore having something (quite literally) burn in front of me without any real-life consequences. Of course the food can get messed up, but we learn :)
How awful…adding gluten to almost every recipe! To those who have never eaten these foods…we would never know even to ask the waiter if…wheat flour was added‼ I am horribly allergic to gluten‼‼‼
@@gladysobrien1055it dates back to a time and place where very few people were gluten intolerant, and many people got much of their nutrients from wheat. there are other more important lenses besides your own. that said, i assume you know this but you should always let a waiter know abt any serious allergies so they can help you avoid triggers. that sucks that you're allergic
The flour added to the pot serves two purposes. First it binds to the fat in the pan and when water/stock is added the starch granules unfurl and thicken the sauce (it's a roux.) The second purpose is to create a depth of flavor through the browning of the starch granules in that fat.
Mitch, Came out beautiful. I have been living in NYC for 9 years (Jersey girl) I went to a wonderful Mexican place and ordered a beef tongue taco it was delightful! They sort of shredded it and it had been marinated in something. If you come into the city try it. I think the shredding made a huge difference in texture and I got another one. Thanks for a great video!
So, how does shredding this mushy meat help it? It is also so very bland and does not seem to attract and absorb spices. Seeing my first taste of tongue was sooooo bad…I would not be the least interested in trying it in a Mexican restaurant. Besides…there are no Mexican restaurants in 🇨🇦🇨🇦🇨🇦Canada.🇨🇦Ordering food one has never tasted before…and paying lots of money for foods we did not enjoy wastes a huge amount money! My boyfriend and I thought it might be nice to eat Japanese…oh, we spent almost $200.00🇨🇦💵Ate, one bite from each plate…hated every course…sent the food back…and wasted $200.00. The waiter was horrified when we told him the food was awful. Later, what little sushi I did it made me so sick…I had to stop the car and throw up by the side of the road! No…tongue will not be a future tasting experience for me… i will save my money. No thank you! We immediately went to McDonald’s …it was very already late and nothing else was open!
In Mexico there are several street taquerias that serves tongue. It's boiled with pork fat an other low profile cuts but heveanly tasty. Also, some fancy restaurants here in Mexico serves it like a main dish, not mushy at all.
We have many recipes of tongues back home, after the water boils i keep it on low to mid temp for 2 hours and the skin peels off super easily. After the change of water I also keep it for another 2 hours. 4/5 hours total depending on the size. I love having it as a roast or pulled with fried buttery garlic, coriander, chillies, lemon juice, black pepper and salt.
It's great that you've gotten into some classic cooking! The little package of herbs you made is called a bouqet garni, you should only used the parsley stalks as the leaves go bitter. Anyway! Great video ;)
I’ve watched your whole Back to Bourdain playlist in one sitting - amazing content! New favourite channel; ordering the book even though I don’t eat meat. Please, please finish this book and then start his Appetites cookbook!!!
I'm glad you like the videos! It really is a cool book even if you're not into cooking the recipes. It reads like no cookbook I've had. AB's classic attitude and writing is on every page. Every recipe he gives a little break down, and the beginning of the book has a nice chapter on Les Halles, and some tips for the kitchen in general.
I once had beef tongue that was sliced like you had it but it was also browned and fell apart more. It was served with a Harrissa and some middle eastern seasoningsand onion slices. I def recommend cooking it longer to get around the texture.
For sure it needed a little more love. Maybe a quick sear after slicing would add a nice texture as well. I actually cubed up the left over tongue, gave it a quick sear, and made some tacos and it was damn good.
Really fun video. Definitely a longer cook time needed. Don't worry about the "veal" thing. I'm not saying we should stick veal in crates! Tto me , that is pretty much flavorless. But. if you drink milk, if you eat cheese, ... Cows don't just lactate on command!
So I just cooked my first beef tongue and I put it in ice water after cooking in. It made the skin come off super easy. Kind of like with boiled eggs when you stop the cooking process with ice water.
Not a fan though either of the consistency. I don’t think I’ll make it again. I still have the heart in the freezer. Any tips on how to cook that? I did the tail last week and that was actually not too bad.
I cook mine longer. Actually use a pressure cooker to speed it up, 35 to 45 mins. That bottom part of the tongue is the best, best best! Slice it and you can bbq it quickly , yum yum
It's just like peeling an avocado. Man up. Also, you don't need to spend all that $$ at Wild Fork. They have tongues at WalMart -- and your local Latin or Asian supermarket. Huge kudos for doing it though, well done. (Hint: try pressing it for a cold cut)
Bro I respect the fact that you had to hurry up so the fam can use the kitchen. Instantly liked and subscribed lmao def relatable when cooking weird shit
An hour per pound on the top of the stove like a pot roast, and hour extra "for the pot." 1 bay leaf per pound, in the final hour add new potatoes, onions and carrots. I add parsnips or rutabaga.
Definitely could've let it cook a bit longer-it shouldn't be spongy but more like slow-cooked short ribs. Also that part you scrapped is the best part of the tongue!!
You definitely didn't cook it long enough, including the first part of peeling the skin off. After that, you can trim a bit off the section you completely removed. That part has a lot of good meat. Cut 1/4 to 1/2 inch slices across the tongue. Put it into the stew and simmer for another 2 hours 😂
Beef tongue is a staple in South Africa and that part you cut out, it is edible, the only no go area is the tongue skin. Americans are just weird man, you'll eat crocodiles, snakes, dinosaurs and squinch at eating a part of beef 🤣🤣🤣
Agree with another comment. You threw away a goodly piece of the best meat. When that portion cools and sliced, beautifully marbled and tasty. No spongy texture.
You got rid of all the fat and flavour throwing out the under-tongue piece… 🤷🏻♀️ and you need to boil it for 3 hours in skin and then 30 min simmer in the stock to really get the appeal of this cut. I also recommend thicker cuts (1-2 cm). And you need to wash the whole tongue and especially that under-tongue area much more diligently before you put it in the pot. I use a little soap to get rid of the slime.
As a beef tounge enjoyer, I found it frustrating to watch him cut off the most socculent and tender part of the cut and "throw it to the raccoons" minutes after quoting Bourdain's "Waste nothing". If he had a bit more knowledge of the anatomy, he'd know it was delicious muscle and fat like the rest of the cow and not at all inedible :)
Hey thanks for the comment. I agree there's some serious irony in quoting 'waste nothing' but at least the animals got a nice treat :) I've since learned the part I tossed is edible from a viewers like yourself. Cheers
Ok, Mitch, here is my problem. I am allergic to gluten. Every Bourdain recipe, with a sauce, which means most of the recipes, includes flour to prepare a roux. I would not be able to eat…now what⁉ Yes, I agree, tongue has a strange texture. I tasted it once. My Aunt had prepared beef tongue. My mother offered it to me…I thought the texture was indeed odd…very tastelessly bland, so, I added salt. Still strange, so I added pepper…still odd. My mother kept nodding her head yes, to attempt to influence me to say, “Yes, it is delicious‼” All I did was begin nodding my head NO. Then said, “this is awful. No spices. No flavour. Awful, horrible, awful mushy texture! What is this⁉” Mom replied, “ beef tongue” I said, “worse than awful…never ever cook this or try to feed it to me again, please, it is garbage‼” Mom turned to her sister, who was standing right beside her and said, “No one, but no one in the family likes this stuff…Do not try and feed it to us or cook it again‼” So, Mitch. I hear you. You are so very brave to have cooked this meat. And taste it, too‼‼‼So… How about I use non gluten sauce thickeners…but thicken the sauces at the end of the cooking time…then serve⁉But it is a real eye opener…which means I would not be able to eat any of these meals in a restaurant…they almost all contain added wheat gluten‼‼‼ Wow‼This realization just scared me to death ‼ Gladys🇨🇦Toronto🇨🇦
Thanks for the comment Gladys, as for the gluten problem I realize that can be frustrating. I'm not positive on a substitute for a roux however I have found some interesting topics on the type of flour we use in the states vs in Europe. Many people claim their intolerance disappears once they travel abroad, so I'd say that's something to look into. Cheers
Thanks for the comment. This isn't a 'how to' series. This is me trying every recipe for the first time, with inevitable mistakes being made along the way. Any recommendations/variations on how you would prepare a dish are always welcome.
You even do not know how to cook beef tang, mate 😅, which is property cooked when you will see something like buble under skin! Then you just strip skin very easily without any cutting !?
![เปิดบ้าน พี่ตูน Bodyslam หลังใหม่คนแรก ที่ภูเก็ต l [Nickynachat]](http://i.ytimg.com/vi/flFwcmyDQSk/mqdefault.jpg)
If beef tongue is a little too much for you, I highly recommend this steak. It's only my FAVORITE. th-cam.com/video/S_hOlWu6WWY/w-d-xo.html
I grew up a white kid in a very middle class suburban/ semi-rural hood. Dad and mom were very white bread, but adventurous eaters. Meat and potatoes were the norm. However, both of my folks loved tongue. My mom would cook a tongue several times a year, and we ate it like a roast beef, sliced with carrots and potatoes, typically slathered with yellow mustard. I had been eating tongue since I was a little kid, so it wasn’t weird to me until I started school. My mom would pack a tongue sandwich in my lunch (absolutely delicious) and my friends would say “ewww, you eat tongue.”, to which I’d say; “dang right”. Tongue to me is like the most gourmet roast beef… beautiful flavor and tender texture - excellent “bite”.. I submit tongue blows away other cuts used for roast beef, so “don’t knock it until you try it!”
Semi rural hood and middle class don't match up. You lived lowest of the low. Confirmed.
I love how you're cooking all these crazy recipes, but then you accidentally reveal that you don't know what a roux is, but then someone in the comments explains and you take that knowledge with you. So cool how you are just diving in. The best, and most fun, way to learn.
Hey glad you found me. Let me give a little of my philosophy! I've been burned a few times in life, with the consequences still being dealt with. I adore having something (quite literally) burn in front of me without any real-life consequences. Of course the food can get messed up, but we learn :)
How awful…adding gluten to almost every recipe! To those who have never eaten these foods…we would never know even to ask the waiter if…wheat flour was added‼
I am horribly allergic to gluten‼‼‼
well. you can actually make a roux with alternative gf flours. idk about restaurants. especially french restaurants.
@@gladysobrien1055it dates back to a time and place where very few people were gluten intolerant, and many people got much of their nutrients from wheat. there are other more important lenses besides your own. that said, i assume you know this but you should always let a waiter know abt any serious allergies so they can help you avoid triggers. that sucks that you're allergic
@@gladysobrien1055 Might want to read Paul Saladino's and Shawn Baker's books on carnivore diet and how toxic grains, beans and veggies actually are.
The flour added to the pot serves two purposes. First it binds to the fat in the pan and when water/stock is added the starch granules unfurl and thicken the sauce (it's a roux.) The second purpose is to create a depth of flavor through the browning of the starch granules in that fat.
You sir are an encyclopedia.
Always with the great tips, Kevin! Thank you!
Tongue is one of my favourites.
It's definitely up there for me. Likely with a longer cook this would have hit even harder.
can't believe you threw the best part to the raccoons
AGREED. Next time my friend.
can't wait to see your channel grow, definitely going somewhere with the content ur putting out there
I really appreciate it. Hoping to create a solid community of adventurous cooks where we can hang out.
Mitch, Came out beautiful. I have been living in NYC for 9 years (Jersey girl) I went to a wonderful Mexican place and ordered a beef tongue taco it was delightful! They sort of shredded it and it had been marinated in something. If you come into the city try it. I think the shredding made a huge difference in texture and I got another one. Thanks for a great video!
Sounds great Stacie, happy you like the video :)
So, how does shredding this mushy meat help it? It is also so very bland and does not seem to attract and absorb spices.
Seeing my first taste of tongue was sooooo bad…I would not be the least interested in trying it in a Mexican restaurant. Besides…there are no Mexican restaurants in 🇨🇦🇨🇦🇨🇦Canada.🇨🇦Ordering food one has never tasted before…and paying lots of money for foods we did not enjoy wastes a huge amount money!
My boyfriend and I thought it might be nice to eat Japanese…oh, we spent almost $200.00🇨🇦💵Ate, one bite from each plate…hated every course…sent the food back…and wasted $200.00. The waiter was horrified when we told him the food was awful. Later, what little sushi I did it made me so sick…I had to stop the car and throw up by the side of the road!
No…tongue will not be a future tasting experience for me… i will save my money. No thank you!
We immediately went to McDonald’s …it was very already late and nothing else was open!
In Mexico there are several street taquerias that serves tongue. It's boiled with pork fat an other low profile cuts but heveanly tasty. Also, some fancy restaurants here in Mexico serves it like a main dish, not mushy at all.
We have many recipes of tongues back home, after the water boils i keep it on low to mid temp for 2 hours and the skin peels off super easily. After the change of water I also keep it for another 2 hours. 4/5 hours total depending on the size. I love having it as a roast or pulled with fried buttery garlic, coriander, chillies, lemon juice, black pepper and salt.
Awesome tips man thanks for sharing! Until next time
Worrrd thanks for sharing my friend.
Mitch,, you must have cojones of steel giving that a go!...respect!
G
If it’s edible, I will try it
It's great that you've gotten into some classic cooking!
The little package of herbs you made is called a bouqet garni, you should only used the parsley stalks as the leaves go bitter. Anyway! Great video ;)
Yo thanks for the tips man! I'm soon looking at making a discord. I got a feeling your wealth of food knowledge will be huge joining us :)
I’ve watched your whole Back to Bourdain playlist in one sitting - amazing content! New favourite channel; ordering the book even though I don’t eat meat. Please, please finish this book and then start his Appetites cookbook!!!
I'm glad you like the videos! It really is a cool book even if you're not into cooking the recipes. It reads like no cookbook I've had. AB's classic attitude and writing is on every page. Every recipe he gives a little break down, and the beginning of the book has a nice chapter on Les Halles, and some tips for the kitchen in general.
I once had beef tongue that was sliced like you had it but it was also browned and fell apart more. It was served with a Harrissa and some middle eastern seasoningsand onion slices. I def recommend cooking it longer to get around the texture.
For sure it needed a little more love. Maybe a quick sear after slicing would add a nice texture as well. I actually cubed up the left over tongue, gave it a quick sear, and made some tacos and it was damn good.
Really fun video. Definitely a longer cook time needed. Don't worry about the "veal" thing. I'm not saying we should stick veal in crates! Tto me , that is pretty much flavorless. But. if you drink milk, if you eat cheese, ... Cows don't just lactate on command!
You sir (or madam) have made an excellent point. At the end of the day it seems we can't win when it comes to dancing around ethics.
So I just cooked my first beef tongue and I put it in ice water after cooking in. It made the skin come off super easy. Kind of like with boiled eggs when you stop the cooking process with ice water.
Worddd thanks for the tips!
Not a fan though either of the consistency. I don’t think I’ll make it again. I still have the heart in the freezer. Any tips on how to cook that? I did the tail last week and that was actually not too bad.
I found that doing the boil one night and cooling it overnight allowed me to pull the leather right off. You did such a great job!!!
Awesome and thanks for sharing dude. I'll keep that in mind next go around.
I cook mine longer. Actually use a pressure cooker to speed it up, 35 to 45 mins.
That bottom part of the tongue is the best, best best!
Slice it and you can bbq it quickly , yum yum
Yo thanks for the comment :) As for next time, I'll have to use that lovely bit that I gave to the dang animals.
It's just like peeling an avocado. Man up. Also, you don't need to spend all that $$ at Wild Fork. They have tongues at WalMart -- and your local Latin or Asian supermarket. Huge kudos for doing it though, well done. (Hint: try pressing it for a cold cut)
Thanks for the comment! Yeah I'm learning gradually with shopping asian/latin markets are the go to for solid ingredients, at a good price.
what you threw away for the raccoons was the best part of the tongue
So I've been reminded 😅 next time!
Bro I respect the fact that you had to hurry up so the fam can use the kitchen. Instantly liked and subscribed lmao def relatable when cooking weird shit
Lol thanks! Perks of living at home in your late 20's 😅
FUCK I'M OLD
the green from the leek is the best part.
Noted!
Fam cooks it in the oven with vegies inside each portion.i am almost sure it would taste better. Personally i want to test it grilled
Hm I'd be curious to try that. Sounds damn good
An hour per pound on the top of the stove like a pot roast, and hour extra "for the pot." 1 bay leaf per pound, in the final hour add new potatoes, onions and carrots. I add parsnips or rutabaga.
Ohh snap@@floramondecar9884
Looks great but I think you need to cook it longer to get it super tender.
Agreed. A few recipes in this book are a little short on recipe time come to think of it.
I cook mine for 2 days in slow cooker , good stuff takes time . The old ways work better
amen. Thanks for your comment!
Definitely could've let it cook a bit longer-it shouldn't be spongy but more like slow-cooked short ribs. Also that part you scrapped is the best part of the tongue!!
I agree, and I've heard similar tips regarding the part I didn't use :( Next time!
Let the TONGUE speak for itself…
Oh well done. Well. DONE
You definitely didn't cook it long enough, including the first part of peeling the skin off. After that, you can trim a bit off the section you completely removed. That part has a lot of good meat. Cut 1/4 to 1/2 inch slices across the tongue. Put it into the stew and simmer for another 2 hours 😂
Great tips my friend. Thank you
You can eat the whole tongue. Just slice it up all the way to the base. In fact for me the base part is much tastier.
So I've learned! Thanks for the tip
Best tacos by a mile are tongue tacos. Check out a Taqueria Corona in New Orleans.
Agreed. They SMACK
I dry age lengua for 30 days then cook sous vide 170/24 with traditional seasonings... Don't wanna hide the great flavor...
Oooo my that sounds divine
God I have checked back on this more than I check my rice. I cannot wait any longer!
Haha hang in there! Every Monday I try to drop the videos at 3:00pm est. My attempt to make Mondays a little less sucky :)
I love using beef cheek in a stew but I'm really not certain I want to play with tongues,,
I love playing with tongues.
Beef tongue is a staple in South Africa and that part you cut out, it is edible, the only no go area is the tongue skin. Americans are just weird man, you'll eat crocodiles, snakes, dinosaurs and squinch at eating a part of beef 🤣🤣🤣
Ya know now that I think about it, that part of the tongue would have added a nice flavor to my Pterodactyl Pâté I'm working on.
I love tongue. Best part of the animal
I certainly need to try more of it.
I would say you did a pretty good job with that. Maybe give that another shot with a russian eastern European recipe.
I am up for any kind of organ meat with a little eastern European influence. They can be wizards.
It's Edible, the best part for my taste - i like the colagen, the fat, the ugly part of meats in general
Amen.
"What's that smell?"
"Oh I was just cooking a tongue for a TH-cam video."
OHhh that's just the beginning my friend.
Bouquet garni… wrapped in leek leaves. Kinda Bourdain ala David Lynch. Do you know how to make leek soup? “First, you take a leak…” 🤣
We eat that in tacos, so that was all new to me
Yupp indeed. I like the ol' tongue tacos myself. Thanks for your comment :)
Agree with another comment. You threw away a goodly piece of the best meat. When that portion cools and sliced, beautifully marbled and tasty. No spongy texture.
I agree! Next time I'll not send such a lovely cut to the animals
Beef tongue and veal tongue are two different tongues.
Yup indeed
Man, I am totally with you on the whole veal thing. I hate how they are raised. It sucks that veal is so delicious.
Yup it's something I'm still interested in the ethics of
You got rid of all the fat and flavour throwing out the under-tongue piece… 🤷🏻♀️ and you need to boil it for 3 hours in skin and then 30 min simmer in the stock to really get the appeal of this cut. I also recommend thicker cuts (1-2 cm).
And you need to wash the whole tongue and especially that under-tongue area much more diligently before you put it in the pot. I use a little soap to get rid of the slime.
Thanks for the comment. You are one with the tongue. Honestly I'm just craving some tacos now after your description
@@mitchmai 👅
SLIME⁉⁉⁉Not appealing at all‼
Wouldn’t a pressure cooker help⁉
I do not know… Canadian🇨🇦Grocers do not sell tongue. Nor do our Chinese grocery stores‼
Hot tips, Roses! Thanks!
As a beef tounge enjoyer, I found it frustrating to watch him cut off the most socculent and tender part of the cut and "throw it to the raccoons" minutes after quoting Bourdain's "Waste nothing". If he had a bit more knowledge of the anatomy, he'd know it was delicious muscle and fat like the rest of the cow and not at all inedible :)
Hey thanks for the comment. I agree there's some serious irony in quoting 'waste nothing' but at least the animals got a nice treat :) I've since learned the part I tossed is edible from a viewers like yourself. Cheers
@@mitchmai Thank you for your reply! Things like this happen - glad you've learned! And thank you for the great content 👏
course. I appreciate ya@@fluffmallow1159
you look very similar to music composer marco beltrami
I'll have to give him a look. I've gotta few people I look like haha.
Ok, Mitch, here is my problem. I am allergic to gluten. Every Bourdain recipe, with a sauce, which means most of the recipes, includes flour to prepare a roux. I would not be able to eat…now what⁉
Yes, I agree, tongue has a strange texture. I tasted it once. My Aunt had prepared beef tongue. My mother offered it to me…I thought the texture was indeed odd…very tastelessly bland, so, I added salt. Still strange, so I added pepper…still odd. My mother kept nodding her head yes, to attempt to influence me to say, “Yes, it is delicious‼”
All I did was begin nodding my head NO. Then said, “this is awful. No spices. No flavour. Awful, horrible, awful mushy texture! What is this⁉” Mom replied, “ beef tongue” I said, “worse than awful…never ever cook this or try to feed it to me again, please, it is garbage‼”
Mom turned to her sister, who was standing right beside her and said, “No one, but no one in the family likes this stuff…Do not try and feed it to us or cook it again‼”
So, Mitch. I hear you. You are so very brave to have cooked this meat. And taste it, too‼‼‼So…
How about I use non gluten sauce thickeners…but thicken the sauces at the end of the cooking time…then serve⁉But it is a real eye opener…which means I would not be able to eat any of these meals in a restaurant…they almost all contain added wheat gluten‼‼‼
Wow‼This realization just scared me to death ‼
Gladys🇨🇦Toronto🇨🇦
Thanks for the comment Gladys, as for the gluten problem I realize that can be frustrating. I'm not positive on a substitute for a roux however I have found some interesting topics on the type of flour we use in the states vs in Europe. Many people claim their intolerance disappears once they travel abroad, so I'd say that's something to look into. Cheers
Would spelt flour work?
The floor thickens the sauce.
Yes.
Veal tongue would have definitely been smaller so your cooking time using beef tongue would be longer…just guessing 😊
Mother I would have to agree with you. Probably a more delicate texture as well.
Thanks for not using veal 🎉❤
And waste nothing ❤
Thanks for the comment Barbra :)
Yo! What's up with that Alumni sticker dude? That's not the skateshop, is it??
Ha I believe that's from my brothers college. I'm not one for the books. (unless they have pictures)
I really hope you ain’t throw away the best part😢
I'm both saddened and happy to say, the animals got to enjoy that part. Next time!
it would be better if you didnt cutt off what you did
I shall have to try the funky bits next time :)
@@mitchmai Or as Anthony would say…
“The nasty bits‼”
Learn better before you show how
Thanks for the comment. This isn't a 'how to' series. This is me trying every recipe for the first time, with inevitable mistakes being made along the way. Any recommendations/variations on how you would prepare a dish are always welcome.
Nothing bizarre about beef tongue
Agreed. All relative
Do u have to swear? It's annoying. I'm passing on this annoying video..
Hey I'm not for everyone. I wish you well in your journey to find non-annoying videos Anita.
I don't like this guy.
Who? Mitch is a… Sweetheart! I am thrilled he is cooking Bourdain…I am such a fan.
You even do not know how to cook beef tang, mate 😅, which is property cooked when you will see something like buble under skin! Then you just strip skin very easily without any cutting !?