Cooking Heart

Cooking Heart

Cooking Heart Questions

86c97b2779feab3c330f5e1c5fea7e25
0
Votes
0
Answers
1
Views
373
by 2302 · about 9 hours ago

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)

0f8f77156cd0667d43194fc4b8bc3b5d
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)

Ae8946707ddebf0f0bfbcfc63276d823
3
Votes
3
Answers
3
Views
1.1K
by 9402 · October 29, 2014 at 3:39 AM

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)

best answer

518bce04b12cd77741237e1f61075194
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)

Get Free Paleo Recipes