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68 votes

Can I use cooking sherry instead of red wine in my stew?

"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 ...
Jolenealaska's user avatar
  • 58.6k
43 votes
Accepted

Why do American supermarkets only carry lamb and not mutton?

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 ...
congusbongus's user avatar
38 votes

Food is still undercooked on cast iron

Your pan was too hot. Cast iron pans can get ripping hot (which is good) and retain heat very well (which is also good). But, on the other hand, if you have a thicker piece of meat and want medium ...
John Doe's user avatar
  • 3,783
25 votes
Accepted

How can I imitate the flavor of lamb?

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 ...
moscafj's user avatar
  • 75.8k
21 votes

Why do American supermarkets only carry lamb and not mutton?

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 ...
Joe's user avatar
  • 80.9k
19 votes
Accepted

Would cooking a leg of lamb for 12 hours be a problem?

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 ...
ElendilTheTall's user avatar
18 votes
Accepted

When should I add the garlic to a roasted leg of lamb?

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 ...
GdD's user avatar
  • 76.7k
16 votes
Accepted

Iranian Sweet Dish consisting of Lamb Paste

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 ...
mbjb's user avatar
  • 1,749
14 votes

Food is still undercooked on cast iron

The very short answer: You had bad temperature control. You have to leave meat on the skillet until the proper internal temperature is reached. If the outside burns before that, then you used too high ...
rumtscho's user avatar
  • 139k
14 votes
Accepted

Green lump in the middle of lamb meat

I have sent the picture to the New Zealand Food Safety (NZFS) and asked them about it. This is their answer: Thank you for contacting New Zealand Food Safety (NZFS) regarding your enquiry about the ...
Ashkan S's user avatar
  • 301
10 votes

Green lump in the middle of lamb meat

I'm not a butcher, but I believe that is just a gland between the muscle structure. It may be off-putting to look at, but it's not harmful. If I am portioning the meat, I'll just remove it with ...
moscafj's user avatar
  • 75.8k
9 votes

Can I use cooking sherry instead of red wine in my stew?

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 ...
Chris H's user avatar
  • 44.4k
7 votes

Can I use cooking sherry instead of red wine in my stew?

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....
Batman's user avatar
  • 1,967
7 votes

Interpretation of a braised lamb dish description from a menu

I agree that the "lamb & minced meat" phrasing makes it sound like these will be present as separate components and a different phrasing would have been clearer – but I think the thing ...
dbmag9's user avatar
  • 12.1k
5 votes

Iranian Sweet Dish consisting of Lamb Paste

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 ...
kopaka's user avatar
  • 151
5 votes

How to achieve fall-off-the-bone lamb with browned bits in oven?

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 ...
Sneftel's user avatar
  • 29.5k
4 votes
Accepted

What is the "porky" taste in certain types of pork?

I know this is a couple years too late but I found this post while looking up ‘ground pork tastes weird’ and thought you might still appreciate an answer. This is what I found: “Boar taint is the ...
Cosmik's user avatar
  • 56
4 votes

What is the "porky" taste in certain types of pork?

As I am sure you know, different species have different flavors...beef tastes like beef...chicken tastes like chicken...and, well, pork tastes like pork. Further, when animals are butchered, we find ...
moscafj's user avatar
  • 75.8k
4 votes
Accepted

How to make a Lamb Seekh Kebab more juicy and soft?

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 ...
Benjamin Kuykendall's user avatar
4 votes

Which one of these lamb meat parts has lowest fat (shanks, loin or shoulder)?

As someone who also hates fatty meat, with lamb honestly it doesn't matter. It's very fatty meat, all cuts. My local supermarket's "low fat" lamb is still 20% fat. They don't tell you what ...
Tetsujin's user avatar
  • 29.8k
4 votes

Food is still undercooked on cast iron

There is an extremely easy solution to this problem if you want to invest a little bit of money: sous vide. Cook to just under the desired temp (or just follow the guide for the cut on serious eats ...
eps's user avatar
  • 1,067
4 votes

Food is still undercooked on cast iron

Heat moves slowly, and takes a while to travel into the middle your food. If your pan is very hot, the surface of your food gets heated so quickly that it burns before enough heat has got into the ...
Dronir's user avatar
  • 268
3 votes

What is this white part of these lamb chops called?

It's hard to tell from your photo, but probably fat or connective tissue.
moscafj's user avatar
  • 75.8k
3 votes

Can I use cooking sherry instead of red wine in my stew?

I would not recommend using cooking wine. The quality is horrible and, I think, there's usually stuff like added salt. There are actually middling to decent regular wines that you can get for at or ...
PoloHoleSet's user avatar
  • 3,634
3 votes

Is my Frozen solid Lamb ok to roast I am asking for food safety reasons

In general, roasting it from frozen to properly cooked in the middle won't cause any food safety issues. It's former frozen-ness and the speed of defrosting won't mean that it grows more bacteria. ...
Kate Gregory's user avatar
  • 11.4k
3 votes

What is the "porky" taste in certain types of pork?

I'm part of a meat CSA (aka a farm share) where we get pasture raised meats from a ranch each month, including pork. The pigs are Berkshires, which apparently have an especially "porky" or ...
Laura's user avatar
  • 31
3 votes

How should I prepare a whole (already roasted) leg of lamb bone for stock?

It is good to roast the bone before using it for stock in order to get color on it. Color adds flavor, so it is worth it. Only the bone exposed in the oven in the original roasting will have gotten ...
GdD's user avatar
  • 76.7k
3 votes

How do you safely defrost a whole lamb?

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 ...
rumtscho's user avatar
  • 139k
3 votes
Accepted

How do you safely defrost a whole lamb?

There is another food safe option to thaw meat quickly, and it has saved the Thanksgiving meal of many cooks: In cold water. To ensure that the meat stays in a safe temperature range, frequently ...
Stephie's user avatar
  • 60.1k

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