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Step 5Chop
Now slice your tongue. I did cross-sections starting from the tip, just to get a better idea of what was going on.
It's about as expected: there's basically a tube of muscle around the exterior of the tongue, with a mix of muscle and soft connective tissue running along the inside in two parallel stripes. The slow cooking has softened the connective tissue such that these areas are just a bit wiggly and differently-textured than the more muscular external ring.
Let's look at some of those slices. Cross-sections from the thicker part of the tongue look like PacMan ghosts, don't they? The final pile of meat I've produced really looks for all the world like a rather boring pot roast. It's almost disappointing.
The Joy says: to carve tongue, cut nearly through at the hump parallel to the base. But toward the top, better-looking slices can be made if the cut is diagonal. Or just slice it up as you like.
It's about as expected: there's basically a tube of muscle around the exterior of the tongue, with a mix of muscle and soft connective tissue running along the inside in two parallel stripes. The slow cooking has softened the connective tissue such that these areas are just a bit wiggly and differently-textured than the more muscular external ring.
Let's look at some of those slices. Cross-sections from the thicker part of the tongue look like PacMan ghosts, don't they? The final pile of meat I've produced really looks for all the world like a rather boring pot roast. It's almost disappointing.
The Joy says: to carve tongue, cut nearly through at the hump parallel to the base. But toward the top, better-looking slices can be made if the cut is diagonal. Or just slice it up as you like.
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