Roses2at at 06:12, 5 August 2010

2010-08-05T06:12:22Z

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''quote:......where it is often sold in reformed slices of [[meat]] after being ground up.... ''

I'm not sure about it being ground up or minced (as that would introduce a very high microbial/bacterial load).

I think the individual pieces of tongue are just compressed with heavy weights (like cheese curds) in a suitable container while being in a cold room. In addition, I don't think gelatine or aspic is used - maybe that's brawn you're thinking about.

Not being in the UK, it's difficult for me to confirm or deny this. Have you got a friendly local butcher who can avail you of this information?

Sorry to be so nerdy.

--[[User:Roses2at|Roses2at]] 10:27, 27 July 2010 (BST)

I'll ask my proper butcher on my next trip. I only visit them a few times a year - unfortunately I use the supermarket butchers most of the time. --[[User:Chef|Chef]] 13:23, 27 July 2010 (BST)

Head of Butchery/Meats in a supermarket ought to know. I've had good experience in the past (when I was in England) of certain Sainsbury's and Tesco branches that they know their onions and act on customers' requests.
--[[User:Roses2at|Roses2at]] 13:41, 27 July 2010 (BST)

Spoke to the butcher this morning and he confirms that they are just pressed (no mincing). Several tongues are put in a press and pressed together. He showed me some tongue and pointed out to me each individual tongue - looked revolting --[[User:JuliaBalbilla|JuliaBalbilla]] 12:32, 3 August 2010 (BST)

Thanks for the info, Julia. Sorry to have put you through that. It must have disgusting for you.
Text amended accordingly.

--[[User:Roses2at|Roses2at]] 07:12, 5 August 2010 (BST)

Talk:Tongue - Revision history

Roses2at at 06:12, 5 August 2010