羊腿真空低温烹调法是我最喜欢的羊肉削减之一。我倾向于避免公司准备晚餐的时候,除非我知道他们是舒服的服务肉或鱼骨头。因此,以服务羊腿真空低温烹调法,我决定先去骨它。在羊腿的情况下是很容易做的,优点是骨头可以用来做一个股票,以增强香味和打个酱油。另一个好处是,你是不是仅限于服务每人一个羊腿,但你可以很容易地为更多或更少。
There is one tricky point about cooking lamb sous-vide and that is that ‘lamb’ is a loose term that can refer to a suckling lamb that is very young and tender (I’m not even considering unborn lamb, which is eaten in some cultures) or to a young sheep, and everything in between. This means that cooking time and/or temperature may need to be adjusted for best results. A general guideline for lamb shank that works for the local lamb here is 48 hours at 62ºC/144ºF, but for the suckling lamb (spring lamb) available right now only 24 hours is better.
羊肉配豌豆和薄荷是一种传统的搭配,效果不错。羊小腿和酱汁都有点“黏”,因为明胶和薄荷有助于切开。以下是我所做的……
原料
4羊小腿
125毫升(1/2杯)红酒雷竞技raybet.com
2汤匙特级初榨橄榄油
2根芹菜茎,切碎
1个洋葱,切碎
1胡萝卜切碎
1个月叶
1个大蒜,切碎
6新鲜百里香枝
盐和现磨的黑胡椒
1汤匙玉米淀粉
600克(4杯)新鲜或冷冻豌豆
新鲜的薄荷
4汤匙黄油
盐
准备
烹饪直到脂肪从脂肪块中剥离出来,变成金黄色。扔掉脂肪块(如果你喜欢脆皮,可以把它们当零食吃)。
棕色在脂肪中的羊羔在中高到高热量。然后拿出羊羔并在盘子上留下冷却。
将洋葱、芹菜、胡萝卜、月桂叶、百里香和大蒜放入汤锅或高压锅中,用中火加热sauté。
把从烤焦的肉里漏出来的汁水也加进去(我们可不想丢掉任何味道!)
......并且煮至直至减少到约125毫升(1/2杯)。允许冷却并取出将漂浮在顶部的脂肪。
真空密封肉,含量减少。您可以使用腔室真空封口机(确保肉和库存是室温或优选地冰箱温度,否则果汁在低压下沸腾),或者在使用水位置换方法将其密封尽可能小的空气。
烹饪Sous-62ºC/144ºF,24-48小时,具体取决于羔羊的年龄。
在烹饪的最后,羊肉会释放出相当多的汁液。丢弃它们是一种耻辱,因为它们非常美味。
为了制作豌豆,在平底锅中融化黄油并加入豌豆。烹饪他们,直到他们温柔,但仍然坚定到咬伤。使用新鲜豌豆而不是冷冻时,您可能需要添加一点水。当豌豆被煮熟到你的喜好时,盐的季节。
雷竞技raybet.com葡萄酒配对
这对于黑色的黑色,优选地与羊柄的成熟香料一起去。成熟可以是葡萄的成熟度,或者因为葡萄酒已经在瓶子里成熟。雷竞技raybet.com一点橡木(垄票)很好,但不太多的香草。我们享受了来自AHR山谷的Spätburgunder奥斯拉利,用垄断店。
倒叙
您可能都知道兰萨克alla bolognese,配有bechamel和博洛涅塞肉酱。在利古里亚,准备了不同的版本,用Pesto,Bechamel和烤西葫芦。这个素食主义者烤宽面条Alla Genovese.非常美味,绝对值得一试。
La Carne Coi Piselli Mi Ricorda Tanto Mia Mamma!Anche SE IO非CUCINO L'AGNELLO。
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与自己反感,现在我不得不承认,在为我的建议的同样的礼遇邻桌吃已经在复活节的羔羊出生烤架在罗马与瑞典国王,然后。。。哦,这是不可思议的,但“感谢上帝”,将不会再和现在发生!爱羊腿 - 你看起来更好的方式比我能得到什么:康尼马拉爱尔兰?
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Hi Eha and ‘welcome back’ Great story. I have never had the pleasure. There are those who favor suckling lamb because it is to tender and delicate, and those who favor a slightly older lamb (4 months or so) because it has a boulder flavor. I like both, and am curious about the unborn that must be even more tender and delicate. My lamb shanks are Dutch of course. It is a well kept secret (good for prices) that the lamb from around here is among the best of the world. They are grass-fed (in case of suckling lamb it’s the ewe that does the grass eating) and free range. We have some of the best grasslands, rich and slightly brackish. Only other lamb available here is from NZ or low quality stuff at halal butchers (not because it is halal but because it is from young sheep instead of proper lamb; I once tried a shank sous-vide and it wad tough and flavorless).
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我的天啊!我忘了在我们最喜欢的博客上的“比较”中包含荷兰/比利时等羔羊!We have the numbers, you people would have the quality ! We do lack the grass most of the time! I must have been in my early 20s when a couple of ‘unborn’ lamb dishes came my way both in Italy methinks . . . perhaps I still lacked the know-how but did not think them all that different. Am afraid that being somewhat of ‘greenie’ now and all for ‘sustainable growth’ I simply could not repeat that gastronomic exercise . . .
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我不确定我们的羊肉出口了多少。我听说过西班牙羊肉,据说非常美味,2004年我可能在萨拉曼卡的一家餐厅(Chez Victor)吃过一次。那时我还不知道这种羊肉,但我记得它是我吃过的最好的羊肉。
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mmmh美味!!
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为您的评论所谓的羊肉肯定是下真了!从骨一个数字的大小和长度,他们很可能已经让周围的拐杖。
去骨是管理食物份量的好方法。谢谢你的建议。
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