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Gizzards are one of the favorite churas when it comes to starting a roast as God commands. Now, not everyone is encouraged to roast them.
First, you have to choose between neck gizzards or the heart of the cow. The latter are richer , but let's not despise the first ones at all.
At home, you have to degrease them well .
And here, something fundamental; the secret: you have to resteam them not less than two hours . Some do it in water; others in milk. The thing is, that's how they look more crucky.
Finally, there's not much trick. To the embers, half an hour from each side , approximately. Et voila.
Publication Date: 11/05/2019
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