Offal/Specialty Meats/Organ Meats

2. Offal/Specialty Meats/Organ Meats • The word offal comes from the Old English “off” and “fall” referring to the pieces that fall from the animal carcass during butchering • Other names: offal cuts, specialty meats, organ meats, variety meats, bad meats, and cheap meats © 2007 Thomson Delmar Learning. All Rights Reserved.

3. Liver • If liver is going to be cooked by any dry method of cooking, great care must be taken to ensure that it is not overcooked • If overcooked, it will harden, toughen, and change flavor considerably • The thinner the cut, the faster it will need to be cooked • Inaccuracy in removal of the silver skin can cause curling of the liver during cooking resulting in poor presentation and toughness © 2007 Thomson Delmar Learning. All Rights Reserved.

4. Beef Liver • Quality Factors • Should have a bright color with a moist but not slimy surface and fresh smell • Is darker and has a stronger taste than all other livers • Is generally toughest of all livers • Can weight 8 to 12 pounds © 2007 Thomson Delmar Learning. All Rights Reserved.

5. Calf’s Liver • Should be deep rose to reddish brown in color • Should not have any dark red or purple tinges • Should not have any blood spots or bruising • Should weight on average 7 pounds © 2007 Thomson Delmar Learning. All Rights Reserved.

6. Lamb Liver • Has sharp and distinctive odor • Very light reddish brown in color • Color should be lively and have a bright bloom; should not show any sign of dullness • Resembles calf’s liver, and is sometimes mistakenly sold as calf’s liver • Generally very tender © 2007 Thomson Delmar Learning. All Rights Reserved.

7. Lamb Liver • Weighs on average about 2 pounds • Dries very quickly if overcooked © 2007 Thomson Delmar Learning. All Rights Reserved.

8. Pork Liver • Has a strong odor and flavor • Color should be lively and have a light reddish brown tinge • Weighs on average 3 pounds • Is primarily used in the production of pâtes and sausages, although it can be sautéed and fried © 2007 Thomson Delmar Learning. All Rights Reserved.

9. Cleaning Liver • Wash well and pat dry • Remove any tough membranes, tubes, and sinews • Take great care not to damage the structure during removal of veins • Skin the liver by removing tough silver skin that surrounds it • Slice as desired © 2007 Thomson Delmar Learning. All Rights Reserved.

10. Chicken and Duck Liver • Quality Points • Should be firm and well shaped • Should not have any evidence of the gallbladder remaining—easily recognized by green staining • Should be a rich dark reddish brown with a bright bloom • Should be intact, not mashed or damaged in any way © 2007 Thomson Delmar Learning. All Rights Reserved.

11. Foie Gras • Romans (1st century BC) realized that goose liver was greatly improved when the geese were fed fresh figs • Ashkenazi Jews of central Europe are credited with disseminating the method of cultivation of foie gras • Escoffier created step-by-step instructions on preparing the liver for foie gras as we know it today • Literal translation from the French is “fat liver” © 2007 Thomson Delmar Learning. All Rights Reserved.

12. Foie Gras • Quality Points • Color should be light yellow to amber • The lighter the liver, the less fat is contained in the liver • Should be firm and resilient to touch • Should give slightly under thumb pressure, and the thumb mark should remain visible • The higher the grade, the fewer blemishes should be present © 2007 Thomson Delmar Learning. All Rights Reserved.

13. Foie Gras • Quality Points • Grade A livers must weigh at least 1½ pounds • Grade B livers should weigh between ¾ and 1½ pounds • Grade C livers were less than 1 pound • The size of the liver will determine how much vein is contained within © 2007 Thomson Delmar Learning. All Rights Reserved.

14. Foie Gras • Quality Points • Finest livers should be relatively free of any bruises or blemishes • Surface blood spots, or small red pin dots, indicate a breakdown of capillaries or an excessive number of veins that will affect the flavor and texture of the finished dish © 2007 Thomson Delmar Learning. All Rights Reserved.

15. Foie Gras • Quality Points • Generally sold in individual vacuum-sealed packages and should remain in packages until ready for use • Will keep for 2 weeks in vacuum seal in the refrigerator • Best when used within 1 week of purchase • When removed from vacuum package, use immediately, or wrap tightly in plastic and use within 48 hours © 2007 Thomson Delmar Learning. All Rights Reserved.

16. Foie Gras • Quality Points • Freezing and defrosting destroy cell walls within the foie gras, allowing moisture to evaporate • Residual blood left in veins can be removed by soaking in milk for 2 hours (may not be necessary because of modern processing) • Goose liver is slightly larger than duck liver © 2007 Thomson Delmar Learning. All Rights Reserved.

17. Foie Gras Preparation • Hot Preparation • Using a slightly chilled liver, separate the lobes by gently inserting your hands between the lobes, and with one lobe in each hand, pull them apart • Use a sharp knife to cut the connective membranes and nerves between the lobes • Trim away any visible membranes, veins, and green bile © 2007 Thomson Delmar Learning. All Rights Reserved.

18. Foie Gras Preparation • Hot Preparation • Cut lobes into medallions of differing sizes depending on the method of cooking • Always use a sharp knife dipped in hot water and slice the liver on a diagonal © 2007 Thomson Delmar Learning. All Rights Reserved.

19. Foie Gras Preparation • Cold Preparation • Remove the Vein: • Bring the liver to room temperature by removing the foie gras from the vacuumed package, rinsing well, and immersing it in a water bath of 95ºF (35ºC). • After soaking for one hour, the liver will be pliable enough to clean • Separate the two lobes and, with the larger lobe lying upside down, find the area where the connecting membranes and veins have been cut © 2007 Thomson Delmar Learning. All Rights Reserved.

20. Foie Gras Preparation • Cold Preparation • Remove the Vein: • Gently tug the membrane to reveal the location of the central vein of the lobe; as you pull, use your other hand to gently peel back the flesh of the liver, tracing the location of the vein • Clean the foie gras without breaking it into pieces; the central vein reaches roughly two thirds down the middle of the large lobe before it forks into two separate directions, forming an upside-down “Y” • Remove it gently, following it at all times; remove all membranes at the same time as the veins © 2007 Thomson Delmar Learning. All Rights Reserved.

21. Foie Gras Preparation • Cold Preparation • Remove the Vein: • You should have a somewhat flattened but intact lobe • Do the same for the other lobe • Discard the membranes and veins; using the cleaned lobes, continue with the recipe © 2007 Thomson Delmar Learning. All Rights Reserved.

22. Sweetbreads • Most delicately flavored of the offal meats • Most sought after for their subtle flavor and wonderful texture • They are the small thymus glands from the neck and heart of young steers, calves, and lamb • The round lobe is found near the heart • The longer elongated lobe is from the throat in the neck of the animal © 2007 Thomson Delmar Learning. All Rights Reserved.

23. Sweetbreads • Quality Factors • Should be light, bright, and rosy in color • The larger size is more desirable • Should not have any blood spots or bruising visible • Outer membrane is removed either before or after cooking © 2007 Thomson Delmar Learning. All Rights Reserved.

24. Cooking Sweetbreads • Soak in cold water for about 6 to 8 hours, changing the water often • Blanch in simmering water with a little lemon juice or vinegar added for about 2 minutes to help firm their texture and prepare them for trimming • Chill immediately and pat dry © 2007 Thomson Delmar Learning. All Rights Reserved.

25. Cooking Sweetbreads • Carefully trim off all tubes, sinews, and any fat, pressing very lightly between 2 boards to even their size • The sweetbreads can now be larded or studded as desired • They are braised brown or white, sautéed, or fried © 2007 Thomson Delmar Learning. All Rights Reserved.

26. Tongue • Quality Points • There should be no throat bones or cartilage attached • Wash well in cold water to remove any blood • Cooking • Tongues should be soaked in acidulated water for an hour or in plain water overnight if the tongues are to be salted • Tongue has a thick outer layer of skin and requires a long, slow, moist cooking method to make it tender enough to eat © 2007 Thomson Delmar Learning. All Rights Reserved.

27. Tongue • Cooking • Cook by poaching, and when it is fully cooked, quickly plunge into cold water; the skin is then split and peeled off like a glove • Before serving, cut away any roots, small bones, or gristle that might still be present at the neck end • Tongues can be pickled and pressed into shapes before cutting, but this must be done after skinning and before they are completely cooled © 2007 Thomson Delmar Learning. All Rights Reserved.

28. Heart • Quality Points • Hearts should have a fresh smell and red color not brown or gray • Store loosely wrapped in the refrigerator for no more than 3 days • Cooking • All hearts should be thoroughly washed before cooking, and the membrane inside that divides the two heart chambers should be removed, particularly if the heart is to be stuffed © 2007 Thomson Delmar Learning. All Rights Reserved.

29. Heart • Cooking • Open the heart without separating halves • Trim off excess fat and tubes • Remove clots of blood and sprinkle with olive oil and lemon juice • Marinate for 1 to 2 hours and season with salt and pepper • Stuff with pork forcemeat or savory stuffing © 2007 Thomson Delmar Learning. All Rights Reserved.

30. Heart • Cooking • Wrap in larding bacon (cut paper-thin) or in pig’s caul • Tie well with string and cook gently by roasting or braising • Alternately, the heart may be sewn closed for cooking © 2007 Thomson Delmar Learning. All Rights Reserved.

31. Kidneys • Rules for purchase: • Should not appear limp or have a strong smell • Are highly perishable and should be prepared promptly after they are purchased • Should have a bright appearance and should not appear shriveled in any way • Should be firm, pink, or pale red rather than purple, and should not have a uric acid smell © 2007 Thomson Delmar Learning. All Rights Reserved.

32. Lamb Kidneys • Preparation for cooking: • Slit on bulging side and open without separating the two halves • Remove the skin, trim tubes, skewer to keep kidney open • They can be divided into 2 halves lengthwise; skin and trim © 2007 Thomson Delmar Learning. All Rights Reserved.

33. Pluck • Rules for preparation: • The lungs should be beaten vigorously to expel air, and the spleen should be skinned • They should be soaked in cold water with salt for 24 hours to remove the blood • Blanch spleen and lungs in salt water for 10 minutes; Slice it thinly and fry in clarified butter • Alternately, they should be lightly poached for 1½ hours until tender and used for stuffing and sausage © 2007 Thomson Delmar Learning. All Rights Reserved.

34. Brains • Quality Points • Choose brains that are clean, light pink color, and free of blood clots and stains • Brains should be firm, plump, and pinkish white • Chill well and use the same day as purchased © 2007 Thomson Delmar Learning. All Rights Reserved.

35. Brains • Preparation for Cooking • Before precooking, soak the brains in cold water and remove the outer membrane • Brains should be soaked in cold water until all the blood is leached away; the arteries and fibers should then be removed • Precooking is, in fact, a prerequisite to most methods of preparation and enhances the keeping quality of the brains © 2007 Thomson Delmar Learning. All Rights Reserved.

36. Brains • Preparation for Cooking • Simmer them for about 20 minutes in salted water, adding 1 or 2 tablespoons of lemon juice or vinegar, and other seasonings if you desire • Another method is to simmer them in milk; this step will firm their mushy consistency for use in other recipes • The brains are rested and cooled before the next method of cooking takes place • They may be sautéed or cut in small pieces and deep fried in batter or other coatings, fried, creamed, or scrambled with eggs © 2007 Thomson Delmar Learning. All Rights Reserved.

37. Blood • Considerations for Cooking • Fresh blood straight from the animal is at great risk for spoiling unless dealt with immediately • A little lemon juice or vinegar should be added to stop the blood from clotting during refrigeration; 1 tablespoon (15 mL) of lemon juice per 2 quarts (1.9 L) of blood is the recommended ratio • Store the fresh blood for no more than 2 days © 2007 Thomson Delmar Learning. All Rights Reserved.

38. Head • Quality Points • Check the neck for obvious signs of bruising and damaged flesh • Ensure that the windpipes have been removed • Clean the ears, nose, and mouth areas of anything that looks unclean • Wash the whole head thoroughly © 2007 Thomson Delmar Learning. All Rights Reserved.

39. Head • Preparation for Cooking • Make an incision down the center of the head from the top of the forehead to the nose of the animal • Run your knife along the meat, keeping the flesh attached to the skin but following the contour of the skull until you have completely boned the head • Take the greatest care to keep your knife facing the bone at all times in order to remove as much flesh as possible • Follow the head from top to bottom around the forehead, then around the eyes along the snout and then along the jaw © 2007 Thomson Delmar Learning. All Rights Reserved.

40. Head • Preparation for Cooking • Lay the skin out flesh side up; clean around the ears, nose, and tongue end, removing any cartilage and sinews; remove all large fat pockets that are visible, cleaning down to the flesh • Remove the tongue and cut into strips about 3 inches by ½ inch (7.5 cm by 1.25 cm) and reserve • Now remove the skin by using a long firm ham knife and cutting under the flesh against the skin as if skinning a large salmon fillet © 2007 Thomson Delmar Learning. All Rights Reserved.

41. Head • Preparation for Cooking • Lay the flesh into the best rectangle you can make from it in between 2 sheets of strong plastic wrap and lightly beat the head into a somewhat even-looking sheet • Roll this up with the tongue inside, seasoning well as you go • Tie in muslin into a galantine shape and secure with butcher’s twine • Poach for 3 hours, very gently, until fully cooked • Cool until you can handle it, and then rewrap and tie tightly to create its final shape in fresh muslin, allowing it to chill in the cooking liquid © 2007 Thomson Delmar Learning. All Rights Reserved.

42. Tripe • Cooking • Soak in acidulated water overnight and wash well the next day in plenty of running cold water • Cut into strips about 4 inches (10 cm) long and 1 inch (2.5 cm) wide • Braise or poach in rich court bouillon or good beef broth until tender • Add to an appropriate sauce and serve © 2007 Thomson Delmar Learning. All Rights Reserved.

43. Tails • Quality Points • Look for tails with an even distribution of meat and fat • They should have an even coating of very white fat • They should be skinned and trimmed of excess fat • They can be bought cut into chunks through cartilage between segments of bone • They can also be boned without damaging skin; season with salt and pepper and stuff; Roll and tie with cloth and string, like a galantine, for cooking © 2007 Thomson Delmar Learning. All Rights Reserved.

44. Caul Fat • Pig’s caul fat is the lining of a pig’s stomach • The excess fat is removed and can be used as lard • The remaining membrane is used as a protective wrapping for any meat item that needs to have a “natural plastic wrap” to hold it together during cooking • Soak it in salt water and then drain well before using © 2007 Thomson Delmar Learning. All Rights Reserved.

45. Caul Fat • It can be very delicate, so handle with care • It will mostly disappear when cooked, except when it has been wrapped repeatedly around a food item © 2007 Thomson Delmar Learning. All Rights Reserved.