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標題: [茶餐廳] Do you usually fully cook rack of lamb? [打印本頁]

作者: peter236 時間: 2009-2-21 23:03 標題: Do you usually fully cook rack of lamb?

Do you usually fully cook your rack of lamb?

作者: tiffiant 時間: 2009-2-21 23:04

pan/bake??????

作者: chrichri 時間: 2009-2-21 23:25

i usually fried it for about 10 mins or so and put it in an pre-heated oven for a short period.

rack of lamb doesn't have to be fully cooked, otherwise, it will be a bit dry.

just season it with some herbs like rosemary,salt and a bit black pepper and olive oil for a few hours or overnight and then fried it for about 15 mins until both sides turn brown. put it into the preheated oven.
once you take it out from the oven, let it stand for at least 2-3 mins before you cut it...

作者: tiffiant 時間: 2009-2-21 23:29

wao
chichiri knows how to cook

作者: chrichri 時間: 2009-2-21 23:32

原帖由 tiffiant 於 2009-2-22 00:29 發表
wao
chichiri knows how to cook

i don't know how to cook (in general),but i have cooked rack of lamb before... it tastes good.

作者: tiffiant 時間: 2009-2-21 23:36

that's your opinion in cooking lamb
i seee

ppl can search online to see how to cook lambs

作者: peter236 時間: 2009-2-21 23:48

Do you put peppermint sauce on the rack of lamb?
Can you just fry it, without putting it in the oven?

[ 本帖最後由 peter236 於 2009-2-22 00:53 編輯 ]

作者: tiffiant 時間: 2009-2-21 23:49

to get rid of the lamb smells?

作者: Catpiano 時間: 2009-2-22 01:27

NO WAY ! Fully cooked Rack of Lamb .. no good la. medium .. may be ..

作者: Hyde 時間: 2009-2-22 01:32

原帖由 peter236 於 2009-2-22 00:48 發表
Do you put peppermint sauce on the rack of lamb?
Can you just fry it, without putting it in the oven?

Comeon, peppermint sauce???? thats not even chinese??? you should put hoi sin sauce and soy sauce on your chinese lamb!

since when do u see ppl in china have a oven? they either boil, steam, or stir fry

作者: peter236 時間: 2009-2-22 01:59

Hyde, the Chinese were using peppermint herbs thousands of years ago when the Europeans were still barbarians who didn't cook their meat.
The Chinese have been making BBQ pork and ducks in their ovens for thousands of years.

[ 本帖最後由 peter236 於 2009-2-22 03:01 編輯 ]

作者: Hyde 時間: 2009-2-22 02:54

just go cook ur stupid lamb the chinese way like you always liked. why do you even need to ask for advice? go chop it up and cook it in a pot, then you can go eat your chinese style 羊腩煲

btw, chinese ppl dont use "conventional oven" they use fire

europeans have a history as long as the chinese ppl you idiot

作者: peter236 時間: 2009-2-22 03:18

原帖由 Hyde 於 2009-2-22 03:54 發表
just go cook ur stupid lamb the chinese way like you always liked. why do you even need to ask for advice? go chop it up and cook it in a pot, then you can go eat your chinese style 羊腩煲

btw, ch ...

The Chinese way of cooking lamb is so diverse. You have to study Chinese culinary culture before you talk crap here. The Chinese have been cooking rack of lamb with all kinds of herbs for thousands of years.

作者: 布小熊 時間: 2009-2-22 11:40

no. i never fulling cook rack of lamb. i like mine medium rare.

作者: somewhereintime 時間: 2009-2-22 12:19 標題: 回復 14# 的帖子

Medium Rare is good for steak,  however, lamb are normally cooked to Medium (pink)
to achieve fully flavoured meat texture, and to eliminate the raw gamy  taste. Beyond
medium well would be consider waste of product, according to Classic French cooking,
it would be different for Muslims and Jewish standard. That only apply to  Spring Lamb, (Milk-fed babies under 1 year old, then they grow teeth  to feed on grass and marketed as
goat meat)

作者: tiffiant 時間: 2009-2-22 12:27

if you know how to cook good lambs
that's perfect

作者: 布小熊 時間: 2009-2-22 13:13

原帖由 somewhereintime 於 2009-2-22 12:19 PM 發表
Medium Rare is good for steak, however, lamb are normally cooked to Medium (pink)
to achieve fully flavoured meat texture, and to eliminate the raw gamy taste. Beyond
medium well would be consider w ...

ic... haha but i like my lamb gamy

作者: chrichri 時間: 2009-2-22 19:52

You can just fried rack of lamb instead of putting in an oven at the end, but it tastes and smells better if you put it an oven. It is up to you. Roast rack of lamb tastes so good.

Marinade with olive oil, rosemary, black pepper and salt

Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.

I usually fry it for like 8-10 mins or so and transfer it oven for 10 mins then take it out and cool down for 2 mins and cut it. if you don't put it in oven, then fry for like 15 mins i guess depending on your desired doneness.
anyway, practice makes perfect. Rack of lamb is so easy to made. you should be able to make yummy rack of lamb

medium or medium rare is the best for rack of lamb

作者: Ultraman 時間: 2009-2-22 21:32

Why many quality steak restaurants ask you how would your steak to be cooked, from blue rare to well done? If medium rare should be the only best choice. Isn't it a personal taste?
While many people enjoying rare, even blue rare, medium rare is already too over-cooked for them. But there are also people love medium well to well done and think those people putting raw meat into their mouths are like barbarians.
Just cook to the way you like the best.

作者: chrichri 時間: 2009-2-22 22:02

原帖由 Ultraman 於 2009-2-22 22:32 發表
Why many quality steak restaurants ask you how would your steak to be cooked, from blue rare to well done? If medium rare should be the only best choice. Isn't it a personal taste?
While many people ...

well.. i just think medium or medium rare is the best FOR MYSELF.....
It is completely my personal taste.
i am not saying that everyone needs to follow. It is my opinion for cooking rack of lamb since someone asks.
Every individual has different taste. i am not a dictator. thank you for sharing though

作者: somewhereintime 時間: 2009-2-22 22:11

原帖由 chrichri 於 2009-2-22 23:02 發表

well.. i just think medium or medium rare is the best FOR MYSELF.....
It is completely my personal taste.
i am not saying that everyone needs to follow. It is my opinion for cooking rack of lamb sin ...

Yea, other than religious concern, the Brits and the Greek prefer to cook their lamb(Goat) more towards well-done. When I cooked for the Royal British Navy, the most popular dish was Boiled Leg Of Mutton with Caper Sauce, to me it was plain gross. Fortunately as Chinese crew, we would order abalone for staff meals, it was in 60's

作者: Hyde 時間: 2009-2-22 22:18

原帖由 peter236 於 2009-2-22 04:18 發表

The Chinese way of cooking lamb is so diverse. You have to study Chinese culinary culture before you talk crap here. The Chinese have been cooking rack of lamb with all kinds of herbs for thousands ...

since you already know then why don't you cook your rack of lamb the ancient chinese method???

作者: somewhereintime 時間: 2009-2-22 22:24

原帖由 Hyde 於 2009-2-22 23:18 發表

since you already know then why don't you cook your rack of lamb the ancient chinese method???

Like B.B.Q. on spit-fire?

作者: peter236 時間: 2009-2-22 22:52

原帖由 Hyde 於 2009-2-22 23:18 發表

since you already know then why don't you cook your rack of lamb the ancient chinese method???

If you don't know how to cook, you don't have to post here.

作者: Hyde 時間: 2009-2-23 09:58

原帖由 peter236 於 2009-2-22 23:52 發表

If you don't know how to cook, you don't have to post here.

blow me

作者: sheep 時間: 2009-2-23 10:26

用皮蛋醃啦
原始中國風味
棟起隻腳黎食重有民俗氣息添
唔好鋸用筷子夾

原帖由 peter236 於 2009-2-22 23:52 發表

If you don't know how to cook, you don't have to post here.

作者: sheep 時間: 2009-2-23 10:30

老奉岩岩上完至暈飯局
問佢點整
又問下得個講字既談太啦
廢柴

作者: chihiro 時間: 2009-2-28 21:09

我鐘意烤到五成熟，但係我唔鐘意用peppermint sauce，我鐘意用rosemary & garlic。

作者: b06 時間: 2009-3-2 00:19

我覺得羊架最好都係medium或medium-well。
well-done?玩咩!咪搞。

[ 本帖最後由 b06 於 2009-3-2 01:20 編輯 ]

作者: bluntbro 時間: 2009-3-2 16:07

u guys are plain funny....just the dame rack of lamb....so many ways to prepare it. and for that reason, I am not sharing my recipe, and swear to god, its so drooling good even my neighbours are coming with wine and beer just to have a slice.
In terms of doneness...the standard is: go in accordance to the freshness of meat, the condiments you use and the recipe you based on (+ the way to cook it) of course your/your guest's personal taste comes first. Anyone can go debate for a life-time on this subject of doneness, but for the fcking love of god, it's just food. As long as it taste good...right?

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