/ck/ - Food & Cooking

[Anonymous No.13806198]

How would you cook a pig/cow heart?

[Anonymous No.13806228]

Chop it up and fry it with a mire poix and a few unchopped garlic cloves and small potatoes, add heavy red wine and water then let it simmer a few hours with some bay leafs. parsley/spring onion as garnish?

[Anonymous No.13806523]

pork heart: run through the mincer, mix 2:3* with 65% lean pork mince* then /that/ mixture 3:1 with wine-caramelised onion
add seasonings and cornflour as necessary
place mixture into pastry bag
place casings over bag tip
pipe mixture into casing, twisting every 20ish cm to make sausages
braise in pork-and-wine gravy (or pork-and-beer) and serve with green cabbage, cauliflower stamppot and good bread

>* alternately, mix the minced heart 1:1 with slab bacon which has been run through the mincer; adjust salt and seasonings accordingly

beef heart: give it a copy of a piscine face-covering and the top rank of a ship's personnel

[Anonymous No.13806528]

butterfly and fry

[Anonymous No.13806537]

>>13806198
raw

[Anonymous No.13806538]

>>13806523
Quality post right here, boys.
Although, I don't get the beef heart part...

[Anonymous No.13806551]

>>13806198
Lel, she finally shaved off her moustache.

[Anonymous No.13806559]

I usually roast them. Their cavities are great for stuffing.

[Anonymous No.13806560]

>>13806538
Captain Beefheart is the joke he's making

[Anonymous No.13806563]

>>13806198
I've stuffed pig hearts with sage, thyme, orange zest, breadcrumbs and garlic before. Braised it in white wine with some onion, more garlic, a bit of the orange juice, and a couple of bay leaves.

Bit of an experiment, I haven't cooked heart very often, but it turned out really nice.

[Anonymous No.13806595]

>>13806198
i have never eaten hearth but my guess
>fry with butter and herbs then add a light tomato sauce or roux and cover the pan and cook on low for a while, then sevre with risotto or spaetzle