We’re rewarding the question askers & reputations are being recalculated! Read more.

Hot answers tagged

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 ...


36

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, ...


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

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 ...


9

For the times I've done gyros as such, you basically make a 'paste' out of it in the food processor. Throw ground lamb in and give it a whirl, mix your spices and such in, put it on a spit, fridge to give a bit hard, and then on the spit. It comes out with a texture like that. That's how that kind is often done. For 'proper' tasting meat (more like the ...


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

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.


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 first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished. As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute,...


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 (...


7

Being Greek I don't paticularly like this kind of lamb. It's really a compressed meat loaf if you ask me. But you can watch Alton Brown make this version on Good Eats http://www.youtube.com/watch?v=MabT40VRvZk In your first photo I prefer when the meats are stacked up like on the left side. You can also use ground beef, lamb, chicken or pork season them ...


7

I like to add some extra comments to this post and also may give some criticism of the recipe. 1.Background of the problem As @rfusca said, cooking too long is a bad thing, which is true in some way. However, I think it's too broad to conclude cooking too long is the ultimate reason. There are parts of beef that they get tender as you cooking longer such ...


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. ...


6

Shoulder is a tough cut. I think you will probably find it a bit chewy if you've cooked it at 190ºC for 52 minutes. In future, preheat the oven to maximum, place the lamb in a roasting tin, cover the tin with foil, put the tin in the oven, then immediately turn the oven down to 150ºC, and leave it for 4 hours. After that time, take it out of the oven and let ...


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

Yup, cooking most meat too long is a bad thing. Cooking lamb too long like that will result in rubber. Its also possible that you accidentally cut with the grain instead of against it - which would result in a very chewy, rubber like texture. You end up with long proteins that are harder to chew. When you cut across the grain, its a bunch of very short ...


6

In answer to "And is this authentic or just an American bastardization of the authentic gyro meats?", it could be American bastardization, or just lazy cafe owners? Shawarma is made by stacking strips of meat on the skewer. Like spokes on a bicycle wheel, where the skewer is the hub. One end of a strip goes on the skewer, the other hangs out The meat is ...


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

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 ...


4

If a recipe asks for a boned piece of meat, this indeed means that the bone is removed. I think the easiest and cleanest way of doing this is just asking your butcher. As for doing it yourself, there a some videos available online, e.g. this one. Since your meat is a bit smaller, I would suggest to lower the temperature a bit (to 340F) and leave it in the ...


4

There is no standard spice mix for Doner Kebabs. This generally applies to any food in any part of the world. There can be a common mix, but as you have experienced, they can be quite specific to certain areas of the world A major factor for noting a common spice mix is the global food supply industry. What happens in general is that food retailers buy bulk ...


4

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.


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). ...


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

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 ...


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 ...


Only top voted, non community-wiki answers of a minimum length are eligible