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69

"Cooking wine" is unfortunately ubiquitous on US mega-mart shelves. It is notoriously bad. I mean really, really notoriously bad. It starts bad, and then they add obscene amounts of salt so that it can be sold on grocery store shelves for $6. As pointed out by @Malvolio, "salted wine is supposed to be disgusting! Many US states have special licensing ...


39

It's not just American supermarkets that rarely carry mutton, this situation is similar across the Anglosphere, and I suspect most Western countries too (or at least those without a strong mutton culture). The reason is largely economic. Mutton is expensive and not as tasty as lamb. First, the immediate reason is that nobody really eats mutton anymore. Yes, ...


24

Imitating the flavor of the lamb itself will probably be much more difficult (if not impossible) than manipulating the other ingredients in the dish. That way, the brain is tricked into thinking it is eating lamb, when it is not. For example, let's say you want to make a meatless lamb biryani. If you can get the texture of a meatless lamb substitute close ...


19

As has been mentioned, most of the lamb in the US is imported -- and mutton is imported, too There's a giant consumer of mutton in western Kentucky around Owensboro. (it's the local standard for barbecue, and past reports put Owensboro near the top of the list for both for per capita number of and spending at restaurants) As we now have a lot of smaller ...


19

It shouldn't be a problem. I would probably use a lower cooking temperature however. Start with a highish temperature of about 180-200C, to bring the meat out of the danger zone quickly, then lower it to 80-90 for a long slow cook. You will probably want to introduce some liquid to the pan to avoid it all drying out.


18

There's no benefit to putting the garlic in as slices from a flavor point of view, it's the cooking that brings the garlic flavor out. I've found that no matter how you do it the garlic flavor pretty much stays with the garlic rather than spreading throughout the meat - you don't get some even garlic hum throughout, instead you get parts with intense garlic ...


16

As confirmed in comments, the dish is khoresht mast. According to this recipe and this video, the main ingredients seem to be lamb or beef neck, yoghurt, sugar, saffron, rosewater, and garnishes of pistachios and barberries. The lamb/beef is simmered with onion and turmeric then mashed and blended, and mixed with an egg yolk, yoghurt, and sugar. This is ...


9

My understanding is that no cooking method helps with BSE and that seems to be backed up by a U.S. Department of Agriculture fact sheet that states: Current scientific research indicates that cooking will not kill the BSE agent However having a look around at a few references like BSE in sheep from the UK department of Agriculture and Rural Development ...


9

Another option is to freeze wine - buy a bottle, use what you need this time and freeze the rest in containers of about a cup. Red doesn't freeze completely solid so keep the containers the right way up in the freezer. This is also good if you've drunk some of a bottle and know you won't finish it. Some cheap drinking wine is good for cooking, such as ...


8

I always save all my scraps to make stock. I'm not sure what you would do with lamb stock, but it would probably make a good sauce to use on lamb. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). I just throw all the scraps into a slow cooker with celery, carrot, and onion (...


8

Breast of lamb (or veal) is what would be called the belly on a pig -- it's the relatively thin and flat layer of muscle and fat surrounding the ribcage. As such, the bones that you have are in fact ribs, and they're quite easy to remove from the remainder of the meat. Because of the muscle that's between the bones, connecting them, they can be treated as ...


8

The simplest way to remove kidney cores is to cut the kidneys in half (horizontally) then snip the cores out with a pair of sharp scissors. With practice this can be done in two or three quick cuts.


7

I'd suggest buying something like Franzia -- a box of wine with a bladder so that air can't get in. They last in the fridge for a few months, so you can use it as a supply for cooking wine for a while. And its OK (not great) to drink as well. As it has been noted time and time again, you can cook with wine that you wouldn't enjoy drinking just fine. Ideally ...


6

When any meat is sliced thinly you know it is done when it is seared on the outside, that's really it. The 6 minutes in the recipe sounds like too long to me depending on how thinly you've sliced your lamb, I'd halve the time myself. 30 seconds with the lamb, then add the garlic, stir fry for 1 minute and thirty seconds, then add the herbs until wilted, then ...


6

You answered your own question. Add cold water and break up the clumps with your hands. My Italian grandfather used this method for his meat sauce. I also see hot dog stands use the same technique to make their chili sauce. So long as you don't boil all of the liquid away the meat will not clump.


6

You cannot "cook off the calories". Also, caramelized yogurt is still yogurt. Some of the lactose in your yogurt surely got converted to something else, but 1) there is no way to estimate how much got converted and how much remained, and 2) it is impossible to say what the result was (it could have been another sugar). So a conservative estimation is that ...


5

According to Britannica: The meat of sheep 6 to 10 weeks old is usually sold as baby lamb, and spring lamb is from sheep of five to six months.


5

Why are you taking it off. This is the most delicious part of the rack of lamb. It is a complete ruination of a beautiful cut. Whoever invented frenching of lamb racks and cutlets should go back to the basics of what gives lamb its flavour. I am hare pressed to find a traditional old fashioned cut style of a lamb cutlet. It is usually a stick of bone ...


5

You should be able to combine as many as you want. Pay attention to the fat content in each meat, as that can make a big difference in the yield as well as the texture. However, even if you make a fairly significant change (for example, from 20% fat to 10% fat), it still won't be wrong or inedible, just different. (Although, I wouldn't recommend trying ...


5

I disagree with the accepted answer, as the question states it was a dessert, which does not apply to Khoresht-e Mast. I am Iranian myself and to me, it sounds more like a local form of Haleem. It's a sweet dish (dessert), which has creamy consistency, is always prepared with meat and thus, results in an as you called it "rope-y" paste. It's ...


5

That temperature is fine, but is never, ever going to produce “fall off the bone” in one hour. That requires hydrolysis of collagen into gelatin, which takes significantly longer. It’s possible the chef was describing how he finished the lamb, after a longer (and possibly wetter) cook at a lower temperature. Don’t worry too much about losing liquid. That is ...


4

According to Kenji Alt's experiements (admittedly with beef), the major effect of the bone is insulation, which matters in a high-heat cooking environment, but not in sous-vide. See: Do Bones Add Favor To Meat For sous-vide cooking, the bone adds little value, other than appearance. It may also make it harder to put the product in your bag and seal it ...


4

Hooves are generally not eaten directly but make great soup. If you Google 'trotter soup', you will find recipes from many different culinary traditions, most of them middle-eastern or from the Indian sub-continent. This page has some typical recipes: http://www.khanapakana.com/recipe-search/s/trotter Although trotter generally means pig's hooves in the ...


4

There are no "secret ingredients" in making soft and juicy kebab. Much like sausage, meatballs, or meatloaf, this ground meat based food relies on salt, fat, and proper cooking to remain juicy. I recommend Chapter 5 of J. Kenji Lopez-Alt's The Food Lab for an explanation of how these elements interact (though I do not believe the book has a kebab recipe). ...


4

Food safety rules are written around the ways bacteria reproduce, not around the chefs' convenience. There is no difference in the speed of getting unsafe between different types of meat (or any other type of non-shelf-stable food). Yes, the lamb is also meant to be defrosted in the fridge. And cooking from frozen is indeed not an option. So yes, you are ...


3

Ruminant hooves are essentially their toes, but the part that people think of is made from the same material, keratin, as human finger and toe nails. This is not digestible by humans in any manner. So no, lamb hooves cannot be consumed.


3

You're asking two questions here. (See Elendil's answer for how to remove the cores.) Chewy connective tissues can be made tender by slow cooking. You will never be able to soften them up by pan-frying. If you want tender kidneys, and are interested in trying a different cooking method, you could make something like steak and kidney stew. (Disclaimer: I've ...


3

Try half and half sirloin and chuck for your beef. If you're grinding your own or can otherwise get quite specific, use sirloin tips. Ground, they're just as good as the much more expensive top sirloin. Sirloin will be low in fat, but will still have great flavor. I have used a combination of 1/2 lamb, 1/4 beef chuck and 1/4 beef sirloin tips to great ...


3

From what I can find from various sources in German, a typical "Döner spice blend" includes a lot of black pepper and salt, followed by oregano or marjoram, garlic powder, onion powder, cumin, and cinnamon. Additionally, most retail products include an instant broth powder, and a fair dose of MSG or related "flavor enhancers". Most products will have some ...


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