Ed P
2024-10-08 13:37:57 UTC
I'm sure a few of you had no interest in Muktuk so certainly will will
want to make this for dinner
https://www.atlasobscura.com/foods/ubre-asada
Ubre Asada
Grilled cow udder is a Chilean specialty that tastes a bit like tongue.
Chileans aren’t averse to making use of all parts of an animal, be it
jellied blood or a tasty cow rectum sandwich. Another dish that uses a
part normally discarded is ubre asada, or grilled cow udder.
When a cow is slaughtered, its udders are set aside for the grill.
Udders from a young cow are preferable, and they must be cooked as fresh
as possible. In cases of mature cows, any remaining milk must be removed.
Cooks first slice the udders into fairly thin steaks, but not so thin
that they’ll dry out when grilled. After being lightly salted, the
udders are thrown onto a hot grill and cooked until each side is golden.
The key to a good ubre asada is the cooking time. If it’s overcooked, it
will lose its soft texture and take on too much of a smoky flavor. When
cooked to perfection, the grilled udder will have a soft, slightly
spongy texture with a crispiness around the edges. The flavor is not
dissimilar to a grilled cow’s tongue, with a moderate charred smokiness.
want to make this for dinner
https://www.atlasobscura.com/foods/ubre-asada
Ubre Asada
Grilled cow udder is a Chilean specialty that tastes a bit like tongue.
Chileans aren’t averse to making use of all parts of an animal, be it
jellied blood or a tasty cow rectum sandwich. Another dish that uses a
part normally discarded is ubre asada, or grilled cow udder.
When a cow is slaughtered, its udders are set aside for the grill.
Udders from a young cow are preferable, and they must be cooked as fresh
as possible. In cases of mature cows, any remaining milk must be removed.
Cooks first slice the udders into fairly thin steaks, but not so thin
that they’ll dry out when grilled. After being lightly salted, the
udders are thrown onto a hot grill and cooked until each side is golden.
The key to a good ubre asada is the cooking time. If it’s overcooked, it
will lose its soft texture and take on too much of a smoky flavor. When
cooked to perfection, the grilled udder will have a soft, slightly
spongy texture with a crispiness around the edges. The flavor is not
dissimilar to a grilled cow’s tongue, with a moderate charred smokiness.