/ck/ - Food & Cooking

>>12313756
Brains are best put into a hot court bouillon, off the heat, having been peeled
then you can panee and deepfry, or use to fill the centre of a terrine, or toss through a nice salad of radicchio and almond
livers are good fried with onions and parsley (quickly) or as a pate or terrine (when you have a fair bit of time)
kidneys are almost perfect devilled - tossed in flour with a little mustard powder, cayenne, and black pepper, then cooked in butter and finished with chix stock and a little worchester sauce
tripe is a mission in itself, but is best thoroughly scrubbed, then blanched, then folded over and over in a dutch oven or gastro, layered with carrots and onions and leeks and a fair seeing of erbal goodness, then left covered to braise for a day or two
slice thinly, skim and reduce the liquor, and add some tomatoes toward the end

as for the meatier offal - chicken and duck hearts are great just seared hard, then finished in butter
lambs/pork are quite nice marinaded, then grilled to medium
beef is lovely, but takes some trimming to be nice
tongues are wonderful - cook in a broth then peel when warm and slice thinly against the grain - duck tongues are good fried and spiced, with beer
cheeks are goodbraised, pork and beef being the obvious ones, but cod and the like is also wonderful with a little wheatbeer, lemongrass, and dill
feet are good for stocks or stews as they have a hell of a lot of collagen (breaks down into gelatin which thickens and enriches), but if you have the patience (and skill) they make wonderful wrappers for allsorts of things
pigs feet stuffed with morels, chestnuts, sweetbreads, and truffle are godly, especially if you can get your hands on some good brandy to make a sauce with
on which note, sweetbreads are delicious and very inoffensive offal - poach gently then peel, and then colour in a little foamy butter spiked with some thyme and cloves, finish with some capers and eat atop aubergine kompot and crispy capers

>>12256845
Dont be so stonefish