When to salt the tongue when cooking?
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Answer: for serving as a snack in slices, it is better to salt the tongue at the end of cooking, but in a salad or other compound dishes it doesn’t matter: you can salt it both before cooking and at the beginning of cooking.
It is preferable to salt the tongue at the end of cooking – this will make it softer. But sometimes the bright taste of the tongue is more important than the softness. Then the tongue is marinated in a mixture of salt and seasonings before cooking. After boiling, the tongue will be inferior to the unleavened one in softness, but it is better to let the salted offal in the salad or on the heh.
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