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HOW TO COOK LAMB MEAT - HOW TO COOK
How to cook lamb meat - Neuro fuzzy rice cooker.
How To Cook Lamb Meat
- Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton.
- Providing detailed and practical advice
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- (How To’s) Multi-Speed Animations
- (of food) Be heated so that the condition required for eating is reached
- Heat food and cause it to thicken and reduce in volume
- someone who cooks food
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- prepare a hot meal; "My husband doesn't cook"
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
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Best end of Cornish lamb with confit shoulder, provençale vegetables, baby spinach and thyme jus
One of Chef Ramsay's original classics, I found this glamorous tower a little – dare I say it? – pedestrian. The lamb, prepared to a loving medium rare, lacked a richness in flavour, tasting almost bland. That was the disappointing part, where the flavours didn't live up to the pretty plating. Despite these limitations, the root vegetables were very well cooked. I enjoyed the coin like medallions of confit lamb shoulder which were concentrated with flavour, but their texture was a little tough (making me question how these muscle fibres could be stringy after being confit in fat?). Salvaging that latter fact, I did appreciate the thin sear at the top of the mini-medallions and the bit of crust it created. The sauce was decent, having a smooth texture that coated each mouthful of meat, while the dollops of white cream of celery added a unctuous but faintly starchy component to the dish.
Lamb Medallions with shallots, tarragon, and red wine
Mr. Bittman again. As tasty as it was it will take a very special occasion to make it again, because if I learned anything it's that lamb ain't cheap. You're looking at $12 worth of meat right there. But cost aside, it was not only really good but also quick and easy.
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Post je objavljen 09.11.2011. u 07:08 sati.