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Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used.
Laab can be served raw, which is known as laab diip (raw) or aharn suer (tiger food), or cooked, and usually served with a soup made with the bones of the meat being used. [ 13 ] Historically, laab dishes were more common amongst the aristocracy and traditional recipes for laab served to Laotian royalty are in a collection of handwritten ...
Entrecôte cooked to rare Prime rib cooked rare. As meat is cooked, it turns from red to pink to gray to brown to black (if burnt), and the amount of myoglobin and other juices decreases. The color change is due to changes in the oxidation of the iron atom of the heme group in the myoglobin protein.
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on the rack, with the top two inches (5 cm) exposed. [1]
In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef . Both are delicious, so use ...
Another traditional Easter food is magiritsa, a soup made with lamb offal and lettuce in a white sauce, eaten at midnight on Easter Sunday as an end to the lenten fast. Tzigerosarmas (from Turkish ciğer sarması, meaning "liver wrap") and gardoumba are two varieties of splinantero and kokoretsi made in different sizes and with extra spices.
Halászlé (fisherman's soup), a very hot and spicy Hungarian river fish soup, is made with hot paprika. Íslensk kjötsúpa is a traditional Icelandic meat soup made with lamb and vegetables. Kharcho is a Georgian soup of lamb, rice, vegetables and a highly spiced bouillon. Kulajda is a Czech sour cream soup.
The amount of dressing on a Caesar salad, the snowdrift texture of the cheese on top, the shape of each leaf of lettuce, the crispiness/wispiness balance of the croutons: these things matter ...