That's really, really, a rare dish. Many never tried, and did not feel like trying, for example, fried beef brains, a recipe for cooking which is always available in cookbooks. It's too repulsive. Have not you tried? And in vain! Brains of veal, and beef, contain many useful substances, such as phosphorus, potassium, and quite a few calories, only 145 kcal per 100 g of product. But they have a lot of cholesterol, so if this dish you have to taste, do not abuse it.
- the brains themselves are almost without taste, so it is better to fry them;
- Before cooking, be sure to soak your brains, remove them from the film and remove the remnants of blood;
- so that the brains do not change the color when cooking, you can add a little vinegar to the soaking water;
- beef brains are more dense in structure, calfskins are more tender and fatter;
- beef brains are cooked for about 20 minutes;
- calf brains the recipe recommends cooking for no more than 10 minutes.
The recipe for fried brains is the most popular, because when frying, as well as using batter and spices, the brains acquire a more vivid and pronounced taste.
Brains - the recipe for cooking
Ingredients:
- brains of veal - 500 g;
- wheat flour - 4 tbsp. spoons;
- vinegar - 4 tbsp. spoons;
- eggs - 4 pieces;
- oil - 60 g;
- lemon - 2 pieces;
- greens chopped - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
We remove a thin film from the brains, and soak them for an hour in warm water with the addition of vinegar. Boil the brains in salted and acidified lemon juice for 10 minutes.
We discuss with paper towels, cut into slices and crumble in flour.
We cook eggs from eggs, salt and pepper. Each slice is dipped in a batter and sent to boiling oil. A beautiful golden crust will tell you that the dish is ready.
The recipe for cooking beef brains differs from the above only in time. As we said before, the cooking time should be increased approximately 2 times.
Lovers of delicate taste can eat brains with sauces from yogurt , everyone else is advised to stop picking any unsweetened sauces for meat .