Poached Tongue

There are many recipes (and just as many cooks) that recommend blanching tongues for a few minutes and then peeling them before cooking. No less a figure than French chef Paul Bocuse is one. Well, I know I am not in the same league as M. Bocuse, but when I followed his blanching method, the only way I could remove the skin was by cutting it off with a knife. This removed a thick layer of the mea