SC - The Problems with Lungs

[Stefan li Rous]

Ras said: 

> tyrca at yahoo.com writes:
> <<  Perhaps there is another way to cook them, >>
> 
> My experience with cooking lungs is that the trachea should be draped over the
> pot rim as suggested. I have removed it and found that the lungs puff up with
> the hot air and steam from cooking. They then float around on the surface like
> some bizaare sea creature. If the lungs are slit, the slit seems to adhere to
> the underlying lissue and you get an irregular blob floating about. Either
> way, floating causes uneven cooking, which is a bad thing. I have also cut
> them in pieces which causes a decernable flavor difference in the finished
> product.

Thank you for this explanation, Ras. I guess this further strengthens the 
argument of cooking recipes as written up in the period texts before changing
the process because you think you know better.

Stefan li Rous
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