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| COOKING
OFFAL |
FOOD
TIPS BY TALLYRAND |
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 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 out
the bitter taste sometimes found in offal and make them
far milder and more pleasant on the palette.
You
might want to also consider switching to offal from
the young of animals such as lamb offal whihc has a
far milder flavour than and adult sheep, calf offal
is a far milder flavour than that 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
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
de Gardemanger.
Germany
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
If
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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