Prepare, Cook and Finish Offal Dishes

Prepare, cook and finish
Offal Dishes

Prepare, cook and finish Offal Dishes

Contents

Offal............................................................................................................................................................... 4
Definition: ................................................................................................................................................. 4
Availability of offal .................................................................................................................................... 4
Uses of Offal.............................................................................................................................................. 4
Using Offal................................................................................................................................................. 5
Buying and storing offal. ........................................................................................................................... 5
Defrosting Offal......................................................................................................................................... 6
Skinning Offal ............................................................................................................................................ 6
Washing Offal............................................................................................................................................ 6
Rules when working with Offal ................................................................................................................. 6
Liver........................................................................................................................................................... 7
Ox (beef) Liver....................................................................................................................................... 7
Lamb's Liver........................................................................................................................................... 7
Pigs Liver................................................................................................................................................ 7
Preparing Liver ...................................................................................................................................... 7
Kidney........................................................................................................................................................ 8
Ox (beef) Kidney.................................................................................................................................... 8
Lamb's Kidney ....................................................................................................................................... 8
Preparing Kidney ................................................................................................................................... 8
Heart........................................................................................................................................................ 10
Ox (beef) Heart.................................................................................................................................... 10
Lamb's Heart ....................................................................................................................................... 10
Preparing Heart................................................................................................................................... 10
Preparing Heart (for Stuffing) ............................................................................................................. 11
Tongue..................................................................................................................................................... 12
Ox (beef) Tongue................................................................................................................................. 12
Lamb's Tongue .................................................................................................................................... 12
Preparing Tongue................................................................................................................................ 12
Oxtail ....................................................................................................................................................... 14
Lamb Sweetbreads.................................................................................................................................. 15
Lamb Fries ............................................................................................................................................... 16
Tripe ........................................................................................................................................................ 17
Suet ......................................................................................................................................................... 18
Cow Heel / Pigs Trotters ......................................................................................................................... 19

Cooking Offal............................................................................................................................................... 20
Delicate Offal........................................................................................................................................... 20
Liver..................................................................................................................................................... 20
Kidneys ................................................................................................................................................ 20
Brains and sweetbreads...................................................................................................................... 20
Bone marrow ...................................................................................................................................... 21
Coarse Offal............................................................................................................................................. 21
Heart........................................................................................................................................................ 21
Tongue................................................................................................................................................. 21
Tail ....................................................................................................................................................... 22
Trotters / Feet ..................................................................................................................................... 22
Tripe .................................................................................................................................................... 22
Suet ..................................................................................................................................................... 23
Bones................................................................................................................................................... 23
Caul...................................................................................................................................................... 23
Seasoning offal........................................................................................................................................ 23

Finishing Offal dishes .................................................................................................................................. 24

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Sauces...................................................................................................................................................... 24
Coating .................................................................................................................................................... 24
Glazing..................................................................................................................................................... 24
Garnishing ............................................................................................................................................... 24
Correcting Sauces.................................................................................................................................... 24
Storing and holding cooked offal ................................................................................................................ 25
Healthier Options........................................................................................................................................ 25

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Offal

Offal is the name given to the edible internal parts of animals produced for food. These include
products such as heart, tongue, kidneys and liver then the more speciality cuts such as sweetbreads,
fries, tripe, and the parts not regarded as traditional cuts such as ox cheek, suet and feet.

Offal offers a whole extra range of unusual and exciting tastes and textures which are quite unlike those
of muscle meat, however few people know how to prepare or cook these products.

Offal provides a rich source of proteins, vitamins and minerals.

All offal is high risk food as it is moist and high in protein. Bacteria will grow very rapidly on offal if it is
stored or cooked incorrectly.

All offal should be checked for quality and quantity before use, however, due to the similarity in
appearance of the organs from different animals, care should be taken to ensure that the correct offal
from the correct animal has been supplied and is being used. If you have any concerns about the type,
nature or quality of offal or any other ingredients, you should seek advice from your line manager.

Definition:

“the organs and entrails of mammalian species (pigs, cattle, etc.) raised and butchered for
human consumption, to the exclusion of fish, poultry, and eggs”

Offal has been unpopular for many years but is now gaining popularity again as it is being served in first
class restaurants. It is very nutritious and is often cheaper than traditional cuts of meat.

• Liver • Tongue
• Kidney • Heart
• Tripe • Lights
• Head • Sweetbreads
• Brains • Suet
• Oxtail • Bones and Marrow

Availability of offal
Almost all offal is generally available today, year round whether fresh or frozen. The only seasonal
influence on availability is that fresh offal is only available at certain times of year. These are lambs
sweetbreads. These are at their best when the animal is young and therefore will be available at their
best when spring lamb is for sale.

Uses of Offal

Traditional British offal dishes include brawn, (a sort of terrine that uses up the pig's head), chitterlings,
(pigs' intestines that are sometimes plaited before cooking and serving), and faggots, (made with pork
offal, such as liver, lungs and spleen, and wrapped in caul fat, the membrane found around internal
organs). If you're a little squeamish then try milder dishes such as a meltingly tender oxtail stew or soft
and subtle sweetbreads in a creamy sauce. Many people don’t realise they are eating offal every time

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they eat a sausage (the skins are usually made from sheep, pig or ox intestines), or spread chicken liver
pâté or foie gras on toast, yet shudder at the thought of heart or brain. In fact, the less popular cuts can
be delicious, as well as nutritious. Offal is widely used as a filler in foods as well. Liver will be ground or
chopped and added into faggots or meatballs, Haggis uses primarily offal in its content and prepared
meats such as tongue, haslet and luncheon meats will all use offal.

Using Offal

When using offal, there are thin membranes and viscera which can be difficult to remove and slippery!
Care should be taken when using knives as they can slip and cause accidents.

When using offal, there is generally little waste so the weight required for the dish will be much the
same as the weight ordered, however, some offal can look very similar to the same offal from another
animal. Care should therefore be taken to ensure that the correct offal from the correct animal is being
used in the dish as flavours and cooking methods can vary enormously. If you have any concerns about
the type, nature or quality of offal or any other ingredients, you should seek advice from your line
manager

Buying and storing offal.

The shelf life of offal is short and ideally it should be used on the day of purchase. When buying loose
from a butcher or meat counter it should look fresh, clean and moist with no dry patches and have an
even colour and texture. Offal should smell fresh without a stale or strong odour.

Offal needs to be very fresh - especially kidneys, which will quickly taint and become bitter. They should
look glistening and wet (not slimy) and stand firm and proud.

Dry, cracked or bad-smelling offal should be avoided.

Liver and kidneys are probably the most widely available offal and are as simple to cook as a steak, but
far less expensive. For a milder tasting offal, look for heart, sweetbreads or tripe.

It isn't always easy to find brains, hearts, trotters and tails, either, as supermarkets rarely sell the more
challenging cuts. Your butcher is probably the best bet for securing fresh offal and butchers serving an
ethnic community are a particularly good bet. Also ask at farm shops or small producers (you may need
to order in advance)

Always leave pre-packed offal in its original packaging until required for cooking and adhere to any ‘use-
by’ dates.

As with all raw meat, store offal covered at the bottom of the refrigerator and away from cooked foods.

When opening pre-packed or vacuum packed offal, there may be, as with other cuts of meat, a slight
odour, but this should soon disappear.

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Defrosting Offal

When offal has been frozen, it must be thoroughly defrosted before use. Offal should never be cooked
from frozen unless there are instructions which state that this is acceptable and then the instructions
should be followed exactly.

Offal should never be thawed in warm water.

Offal should be removed from the freezer, placed on a drip tray in the bottom of the fridge and covered
with oiled paper to thaw.

Skinning Offal

Some offal may need skinning. There is a membrane around kidneys and liver which must be removed
prior to cooking. Similarly there is tough outer layer on tongue which should also be removed, however,
this is best removed after cooking.

Washing Offal

Offal should only be washed immediately prior to being prepared and cooked. Offal is often covered in
blood and this should be washed off prior to cooking, but once cleaned the offal should be patted dry
using disposable paper – NEVER use a dry cloth to dry offal - before further preparation takes place.

If offal is washed and returned to storage it will become very dangerous in a relatively short period of
time.

Rules when working with Offal

• Work cleanly in a methodical manner
• Clean as you go
• Know what equipment is required
• Make sure surfaces are clean
• Ensure knives are sharpened
• Use the correct knife for the task
• Check storage trays are clean
• Work in the correct area
• Use the correct chopping board
• Make safety, cleanliness and craftsmanship a priority

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Liver

Ox (beef) Liver
Normally taken from mature cattle and is the least expensive liver of all. It is coarse in texture with a
strong flavour and is not suitable for grilling or frying, but suited to moist, slow cooking methods such as
stewing or braising.

Lamb's Liver
Lamb's liver is by far the most popular of all and if cooked properly it can be tender, very tasty and an
excellent supper dish or used as an ingredient in pâtés or stews.

Pigs Liver
Stronger flavour than lambs liver but milder than Ox liver.

Preparing Liver
Liver is a large organ and needs to be used quickly. Liver should be moist and the surface smooth with a
sheen to it. It should be moist and firm to the touch. Liver is often covered in a thin membrane which
should be removed from the liver by peeling it carefully off the liver. The liver is formed from “lobes”
which are flat disc like structures which will vary in thickness depending on the source of the liver.
These should but cut off and each lobe sliced or diced as needed by the dish specification. Care should
be taken to ensure that any large veins and arteries are removed before cooking as these can be tough
and unpleasant.

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Kidney
Kidney has a distinctive taste that varies according to the variety and is used to add depth and flavour to
dishes.

Ox (beef) Kidney
Particularly economical with a strong flavour. Requires careful, long, slow cooking to tenderise. A
classic ingredient for stews and pies, such as Steak and Kidney. One ox kidney weighs around 675g
(1½lb) and will serve around 3-4 people. Sometimes you may get ox kidney still encased by a jacket of
firm, creamy fat known as suet which can then be used in some pastries and puddings.

Lamb's Kidney
The mildest flavour with a good texture and best served grilled or pan-fried. They are usually sold
ready-trimmed and require very little preparation and cook very quickly.

Preparing Kidney
Kidneys should be plump, firm and surrounded with a thin membrane. If you buy kidneys with the suet
still attached it should be creamy white in colour. Carefully peel or cut any suet away from the kidney,
chop finely or whizz briefly in a food processor and use the suet as required.

Step 1.

Remove any suet and connective tissue

Step 2.

Peel away any outer membrane 8

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Step 3.

Cut the kidney in half lengthwise and, with a sharp knife or scissors, remove the central fatty core
Step 4.

The kidney is now ready for cooking

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Heart

Once a valued and popular dish it is very nutritious with little waste and a unique texture and flavour.

Ox (beef) Heart
The largest variety of all and very economical. It has a thick, strong muscle, so long, moist, slow cooking
is required to tenderise. The average ox heart weighs around 1-1.5kg (2.2-3.3lb) and is suitable for 5-6
generous portions.

The hearts' natural cavities lends itself to stuffing, but should be moist enough to self-baste the heart
during cooking to retain any succulence.

Lamb's Heart
The smallest of all and suitable as a single portion. The muscle is finer than ox or calves heart and ideal
stuffed, then braised and sliced.

Preparing Heart

Step 1.

With a sharp knife remove the tubes from the top of the heart.
Step 2.

Trim away any excess fat from the surface of the heart. 10

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Preparing Heart (for Stuffing)
Step 3.

Spoon the stuffing into the cavity and press down firmly with a teaspoon.
Step 4.

Secure the stuffing with wooden skewers prior to cooking.

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Tongue
Ox (beef) Tongue
Sold fresh or cured (in brine or pickled), which enhances the flavour and improves the overall colour.
Fresh ox tongue weighs on average around 1.3-1.8kg (3-4lb) and requires long, slow cooking for at least
3-4 hours to tenderise before peeling and pressing.

Lamb's Tongue
Much smaller than ox tongue weighing between 225-375g (8-12oz) each and like ox tongue is sold fresh
or cured and predominantly eaten cold. Recently, poached or sautéed lambs tongues dishes have
become very fashionable in some Michelin-starred restaurants.

Preparing Tongue
Step 1.

Place the tongue in a large deep pan. Add the water and the remaining ingredients, bring to
the boil, reduce the heat, cover and simmer for 3 hours, turning occasionally.

Step 2.

Transfer the tongue to a chopping board and when the tongue is cool enough to handle, skin
and trim away any fat or gristle at the root and underneath the tongue.

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Step 3.

Curl the tongue around the inside of a 13-15cm/5-6inch deep cake tin or soufflé dish. Cover
the top of the tin with cling film. Place a saucer (slightly smaller than the tin) on top of the
tongue, weigh it down heavily with tins or measuring weights. Leave for several hours or
overnight until cold and set.
Step 4.

Remove from the mould and serve sliced with a selection of pickles.

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Oxtail

This continues to make a steady comeback with slow food enthusiasts and restaurants, especially during
the winter months. Oxtail is generally sold cut into individual portions at the natural joint. It requires
long, slow, moist cooking (for around 3-4 hours) and is transformed into meltingly tender meat with a
rich, smooth flavour that literally falls from the bone.

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Lamb Sweetbreads

These are thymus and parathymus glands situated in the neck and above the heart of a young lamb.
They have a delicate flavour with a smooth, velvety texture and are very popular with restaurant chefs.
As butcher shops do not normally sell sweetbreads as a regular stock item (unless you live in an area
with a large ethnic community), most will be happy to supply them given a few days notice. These
glands are seasonally associated with spring lamb as the glands diminish in size rapidly as the animal
grows. Calves/Calf sweetbreads are no longer available in the UK.

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Lamb Fries

These are the testicles of a lamb and are readily available from retailers serving the Arabic community,
but most butchers will be happy to supply lamb fries, given a few days notice.
They have a delicate, sweet flavour and are much prized around the world.

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Tripe

This comes from the stomach of cattle. It is obtained from the first three of the four stomachs:
the rumen that is plain in texture and also known as smooth or blanket tripe,
the reticulum also known as honeycomb tripe as a result of the appearance or
the omassum also known as the book or bible tripe, named after its book-like appearance
and is the most delicate.

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Suet

This is the hard, white crumbly fat located around the kidneys and loins of an ox or sheep. Beef suet is
readily available and used for making pastry (hot water crust) and steamed puddings, such as steak and
kidney pudding. Fresh suet can be purchased separately from independent butchers and processed suet
(including low fat) is available from independent shops and supermarkets.

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Cow Heel / Pigs Trotters

Historically cow heel was popular in the cattle market towns of the North, particularly in Lancashire and
Yorkshire. It was used to enrich stews and soups or cooked and jellied, then served cold.
Today cow heel is very popular with certain ethnic communities in the UK and is easily digested.

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Cooking Offal

The cooking of offal varies enormously, depending on the offal being cooked.

Liver, kidney, brains and sweetbread require very little cooking as they are already delicate meats with
very little connective tissue to breakdown. Many people have a long held dislike of foods like liver
because of the grey, rubbery, awful tasting liver they were served in school meals, when in reality the
delicate structure lends itself to very quick, hot cooking methods, leaving the centre slightly pink.

Delicate Offal
These comprise the offal which form the principle organs of the animal, apart from the heart. These
have very little connective tissue and consequently they are naturally tender and each tends to have its
own unique flavour and texture.

Liver
The choice of liver is the first decision, depending on the planned dish. Ox liver, whilst cheap, has very
strong flavour and tends to be coarser than other livers. Pig’s liver has a better flavour and texture.
Lambs liver is especially good. It has a fine, delicate, flavour and is the liver of choice for many chefs.
Finally, calves liver is the very best. This highly delicate offal has a texture of its own and is meltingly
tender when sliced wafer thin and flash fried in butter.

All liver should be thinly sliced to reduce the cooking time. The structure of liver contains a great deal of
water and if we slice it too thickly or cook it too gently the liver will be boiled in its own liquid rather
than the desired fried outcome. If we cook liver by a slow moist cooking method it will be unpleasant
and difficult to eat. Liver needs to be flash fried and well-seasoned. Normally it would be floured
before cooking to help with the finished presentation. If it is required to serve liver in a sauce it should
be added to the sauce at the very last minute or removed from the pan whilst the sauce is made.

Kidneys
Kidneys are another love or hate ingredient. Once again, our usual experience of kidney is a small gristly
and chewy piece of meat to be found in a meat pie. This again is because the kidney has been grossly
overcooked. The gristly texture, is simply because the white core of the kidney has not been removed
during preparation.

Kidneys are always best cooked by a quick dry method, whether fried or grilled, either method is fine,
but they should not be overcooked.

Following careful preparation, care should be taken to ensure the kidneys are cut to the correct size.
Cutting them in half is usual for mixed grills, devilled, turbigo, etc. Whilst they will need cutting into
quarters or smaller pieces if they are to be used in steak and kidney pies or puddings. They will certainly
cook far more quickly than the meat in a pie so the size of the meat cuts should reflect this.

Brains and sweetbreads
Both of these are considered unpleasant by many people, however, for those who eat faggots, they will
be consuming these on a regular basis, similarly there is no reason why these should not be included
sausages, burgers and other mixed meat products.

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When cooked in their own right they should be cooked gently but fairly quickly as once again, the
ingredient has a high water content and can cook in its own juices.

Bone marrow
Bone marrow is a white fat like substance which is found in the centre of the long bones, especially the
upper leg or femur.

Marrow has enjoyed a resurgence in popularity due to its reuse by celebrity chefs recently and is often
used in savoury appetisers and sauces to give an intense flavour. It is also very highly nutritious,
although some of its nutritional value is lost during the cooking process.

Coarse Offal
These are the offal which has a musculature. They are not valuable or large enough to be classed in
their own right and are therefore considered to be offal even though they do not fit into the primary
definition of offal.

Heart
We should remember the rule about meat quality, which states that the more work a muscle does, the
tougher it becomes. This is especially true with the heart. The heart is simply a bag of muscles which
start working shortly after conception and will continue until death. There are no muscles which do
more work! Consequently, the heart is very tough and needs extended, moist, cooking to tenderise the
meat sufficient to be enjoyable to eat.

It is often served stuffed to add flavour and texture. It is usually cooked whole and then sliced after
cooking. This stops the meat from fragmenting during the cooking process. Any attempt to dry cook
heart will result in a leathery product which is virtually inedible.

Tongue
The tongue of the animal is also a muscle and, like the heart, does an enormous amount of work,
especially in ruminant animals where it is used to rip grass from the ground and is constantly moving
whilst the animal is cudding.

Just like your own tongue, it is subject to all manner of conditions, sharp, hot, cold, rough, smooth and
consequently, it needs to be resistant to all of these conditions. The tongue is covered with a thick layer
of tissue which protects it from damage and this must be removed before it can be eaten. It would be
almost impossible to remove prior to cooking so it must be removed after it has been cooked.

Tongue needs a long, slow, moist cooking method to both tenderise it and ensure the membrane can be
removed from the tongue.

Once cooked the meat texture is quite stringy and it can begin to fall apart if not handled with care. The
cooked tongue can be used as an ingredient in other dishes, as a garnish in consommé or it may be
pressed and allowed to cool. The tongue is curled round, usually with several other tongues in a cake tin
or mould and the weighed down with a plate and heavy items on top to press the meat together. As the
tongue cools, aspic will be released from the cooked meat and this will naturally bond the tongues and
their muscle structure together, meaning the tongue can be taken out of the tin and sliced thinly for use
in sandwiches, salads etc.

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Ox Tail
The tail of the animal also does a great deal of work and is rarely still. In the past the tails of sheep have
bene removed shortly after birth but as this has now been prohibited, lambs do have a tail, but it is too
small to be of any value. As a consequence the main source of tail is from cattle. Often referred to as
Ox tail, it is the tail of any cattle which go to slaughter.

The tail itself comprises the last vertebrae of the spine but do not contain any part of the spinal cord.
The tail is cut down into pieces by cutting through the cartilage or disc between each bone.

The meat of the tail is very tough and is not found in great quantities; however the nutritional value
comes not just from the meat but also the nutrients from the bones themselves.

Ox tail then need a long, slow, moist cooking process which retains the cooking liquor so the nutrients
are not lost and can be retained in a sauce. Braising is ideal for this and incorporates vegetables making
a highly nutritious meal when the cooking juices are reduced and made into a sauce. The meat may be
removed from the bones or they may be served with the rest of the dish.

An alternative dish would be Ox Tail soup. The oxtails would be simmered with vegetables until the
meat falls from the bone and the resultant liquid used as a basis for the soup. Care should be taken to
ensure that any sinew and cartilage is removed from the soup.

Trotters / Feet
The feet of some animals are often eaten and in some countries they are regarded as a delicacy. There
are many ways of preparing them. They are among the most heavily used parts of the animals’ body
and the muscle is extremely tough. To make them tender they need to be cooked long and slowly in a
moist medium. Combination cookery is very often used, first to break down the tissue by braising,
boiling or stewing and then finished by roasting, frying, grilling, etc. The feet should be tied during
cooking to prevent the trotter breaking up. The feet is full of small bones which, if care is not taken, will
cause it to break up and the structure will be lost. After the initial cooking, the foot should then be
cooled and with the amount of gelatine contained in the foot will set. It can then be cut open and the
bones removed. It could then be stuffed and retied or simply retied and the cooking process completed.

Tripe
Tripe is produced from the stomach of cattle. The cow has four stomachs and tripe is usually made from
the second and third stomach. Tripe used to be a very popular dish with tripe stalls in most markets. It
has become far less common today, but still has a loyal following and is still available. The problem is
that it will need very thorough washing and the smell is very strong whilst it undergoes cooking!

It can be served hot, usually with a sauce or pickled and cold. It can also be used in a soup as a cheap
and nutritious ingredient.

The stomach works all the time and is therefore quite tough. As a consequence it will need an extended
moist cooking process to tenderise the flesh but also to destroy any bacteria which may be present.
Cattle naturally carry E.coli in their digestive system and it is important that this is destroyed during the
cooking process. All normal recipes will ensure the cooking time is sufficient to destroy the bacteria,
provided short cuts are not taken!

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Suet
This is the fat which is found around the kidneys of cattle. Suet is not used in its own right but is
prepared for use as a fat in other dishes. It is of a granular structure which is processed to resemble
grains of rice. It imparts a delicious flavour in suet pastry and the other dishes in which it is used

Bones
Bones are seldom used as a dish in their own right; however, small two inch pieces may be served on a
plate as part of the service and presentation of a bone marrow dish. The primary use for animal bones
is in the production of stocks and glazes. They are browned and simmered along with a mirepoix of
stock vegetables for up to 8 hours to produce the most fundamental of culinary ingredients.

Caul
Caul is a web like tissue of fat and membrane which surrounds the intestines. It is obtained usually from
pigs and has a wide variety of uses – usually as an organic cling film!! It can be wrapped around stuffing
and is used to bind faggots and meat balls.

When cooked, the caul disappears leaving the product in shape and bound together.

Seasoning offal

Seasoning is one of the most important skills a chef learns. Over season a dish and it is ruined, under
season and the dish is unfinished and never becomes what it should be.

Salt and pepper are the basic seasoning ingredients but spices and herbs can also be added at any stage.

It is vital that you taste food to check the seasoning and see how the flavour develops.

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Finishing Offal dishes

The most essential part of the sale of food is how it tastes and how it looks; garnishing the food provides
the finishing touch to complete the preparation and cooking process.

Sauces
Many offal dishes have sauces which are created in the pan in which the offal is cooked. This may use of
the small fragments of caramelised but flavoursome offal which are left in the pan and incorporate any
juices which may have been extracted during cooking. It should be remembered that the offal should be
removed from the pan whilst the sauce is made to prevent the food from becoming over cooked. Any
excess fat should be removed at this point and any additional ingredients such as mushrooms, onion,
pepper, etc. cooked off. The pan is then deglazed, usually with alcohol in the form of wine, spirit or
liqueur. This dissolves the pan residue and provides a further flavour dimension. This can then be
concentrated by reducing it before adding a basic sauce or cream to produce the finished sauce.

Remember! The sauce will also need seasoning or correcting.

Coating
Coating involves covering the dish or food item with a prepared sauce to aid the flavour and look of the
finished dish. Preparing the sauce to produce the right consistency is vital if the sauce is to hold on to
the food and not run off before the dish reaches the table

Glazing
Glazing adds colour, shine or finish to a dish, achieved by brushing with clarified butter, basting with fat
and juices or by brushing with oil. Certain dishes are also glazed with sauce

Garnishing
Garnishing gives interest, colour, texture and flavour to add to the overall presentation. Many of the
classical dishes have standard garnishes recognised around the world. Food should not be over
garnished or this will spoil the desired effect

Correcting Sauces
If the consistency of a sauce is too thick – add more of an appropriate liquid – taste first. This could be
stock, wine or cream depending on the sauce which has been produced.

If the consistency of the sauce is too thin then a suitable thickening agent should be added such as corn
flour, arrowroot, beurre maniée depending on the type and nature of the sauce.

Remember: you cannot cook without tasting and developing the skill of seasoning

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Storing and holding cooked offal

Offal which is being held for hot service must be kept at 65°c or hotter. This should be regularly checked
using a suitable thermometer.

Where offal is being cooked for cold use later, it should be cooked to the required degree and then
cooled as quickly as possible to reduce the temperature to a point where it can be safely placed in the
fridge.

Healthier Options

As with all other foods, care should be taken to ensure that dishes are prepared as healthily as possible.
There is little fat or unhealthy content in offal, in fact, it is some of the most healthy food which can be
bought as it is high in protein, generally low in fat and contains many minerals and trace elements
including iron.

It is in the cooking process that the biggest changes can be made however, when preparing items like
trotters, ensure all unnecessary fat is removed and do not prepare kidneys with suet still attached.

Offal itself is a low fat, high protein ingredient which is naturally a healthy product. It is the processing
of offal which creates the problem. Offal dishes can be made healthier in a number of ways. Offal
dishes should be cooked in the minimum amount of fat and any excess fat strained off whilst cooking.

Many offal dishes are also served in sauces and this may involve cream and butter. The amount of
butter could be reduced and oil used and cream could be replaced with crème fraiche or yogurt.

© Tim Webb 2013 25