Heart is also one of the most versatile organ meats if you know how to use it.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Strong.Sistas | 2020-12-09 13:00:14 |  82,146 Views |
How to Cook Beef Heart | Nose to Tail Cooking Series
Chichi Wang wrote several columns for Serious Eats including The Butcher's Cuts among other stories. Chichi was born in Shanghai and grew up in New Mexico. She earned a degree in philosophy but decided that writing about food would be more fun than writing about Plato.
Serious Eats / Chichi Wang
Around Valentine’s Day I happened to have a lot of heart in my kitchen because I had a feeling that the penis (which I was using to develop a recipe) wouldn’t be appreciated by everyone at the table. Heart on the other hand is a pretty nice cut of meat. Meaty with a slightly gamey flavor (think kidney but much milder) the texture of heart is similar to that of chicken gizzard. Heart is also one of the most versatile organ meats; it’s tough and low in fat but can be cooked quickly or braised for a long time.
