69
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 ...
- 58.5k
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 ...
- 476
39
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 ...
- 3,518
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 ...
- 73.8k
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 ...
- 80.2k
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 ...
- 43.6k
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 ...
- 75.4k
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 ...
- 1,739
15
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 ...
- 137k
13
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 ...
- 291
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 ...
- 73.8k
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 ...
- 43.8k
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....
- 1,947
5
votes
What can I do with the meat and fat trimmed from the top of lamb ribs?
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 ...
- 59
5
votes
How many meats can make a meatball?
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 ...
- 1,420
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 ...
- 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 ...
- 27.2k
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 ...
- 3,040
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 ...
- 73.8k
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 ...
- 56
4
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 ...
- 137k
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 ...
- 29.9k
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 ...
- 1,018
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 ...
- 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.
- 73.8k
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.
...
- 11.3k
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 ...
- 3,634
3
votes
What can I do with the meat and fat trimmed from the top of lamb ribs?
We used to raise sheep. I never liked lamb, but mutton was good. You mentioned your skills with separating meat from fat. Render the fat down and use it to make pie crust. Cut, sear and brown the meat,...
- 2,380
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 ...
- 31
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