Heart
© Copyright 2010. Do not copy. All rights reserved and enforced.Heart is classified as offal. It comes from animals such as cows, pigs, lamb, etc.
Demand for Heart has plummeted. It is one of the least popular pieces of offal now.
Heart needs slow cooking to tenderize it -- it is a muscle after all.
The best cooking method for it is perhaps braising. The exception is veal and lamb heart: these can be thinly sliced and fried for a short period of time.
Stuffing Heart and cooking it in a pressure cooker is popular.
"False friends! O, I could eat their hearts with garlic."
-- Queen Prezmyra in Eric Rücker Eddison 's The Worm Ourobouros. 1922.
Recipe Search
Also called:
Coeur (French); Corazon (Spanish)
Other entries for: Heart
Beef Heart, Lamb Heart, Pork Heart
Other entries for: Offal
Amourette, Beef Liver, Calves' Fry, Kidney, Liver, Marrowbone, Mesentery, Offal, Pork Maw, Sweetbreads, Tongue, Tripe
Other entries for: Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Paillards, Pork, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak
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