Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
tip on offal
 If
you like offal, liver, kidney etc but sometimes find
that the taste is too overpowering and strong, soak
them overnight in a little milk. This will draw the
bitter taste sometimes found and make them far milder
and pleasant on the palette.
You
might want to also consider switching to offal from
the young of animals; lamb offal has a far milder flavour
than sheep, calf offal far milder flavour than from
full grown cows . . . the offal from milk fed veal or
bobby calves being by far the best.
Do
also try duck or chicken livers, they are wonderful
especially when pan-fried quickly over a fierce heat
for two minutes, flambéed with brandy and a dash
of cream added!
Related
Recipe:
Published
13
November
2000
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