Cooking Heart

Cooking Heart

Cooking Heart Questions

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by 9402 · about 1 hour ago

Recipes I've found online for beef heart often recommend to remove valves and to rinse away excess blood with water before cooking. Why are these steps necessary? What are the valves made of? Not edible? Even if slow cooked for 8+ hours? I'm... (more)

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Jenny_9 0 · September 07, 2013 at 12:44 AM

Valves remain tough and unpleasant after long period of cooking. If you want to brown the meat of the heart before braising it, it is advisable, as with any meat product, to dry off any excess liquid. I see this advice as contributing to the... (more)

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by 2302 · October 21, 2014 at 4:37 AM

I bought some duck hearts from the farmer's market and will be cooking em up tonight...anyone have any tips/tricks? I was just planning on tossing em in the pan with butter on high heat (I also have a pork heart that I plan on doing a quick... (more)

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missmiddlemarch 0 · May 12, 2014 at 7:51 PM

Desmond, my friend in the offal brotherhood! I got a great spice mix in a tub at Trader Joe's called Dukkah. It has ground sesame seeds, fennel, coriander, anise, salt and ground almonds. I've shaken it onto goat, lamb and chicken livers when... (more)

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