Lamb - one of the main types of meat, it is used almost on a par with veal, chicken.
But the original taste of the product greatly overshadowed a specific smell.
It is necessary to know how to deal with it, to get a positive result.
Features
The paradox is that the lamb, despite its bad reputation, widely used not only in the Caucasian and Central Asian cuisine, but also in the traditional British, Australian, New Zealand and other cuisines of the world.
Moreover, this type of meat called enthusiastic assessment in people thinned, from aesthetics experts.
The antipathy is often associated with the fact that not everyone can cook lamb odorless.
As a result, the stereotypes are born.
First you need to figure out why there appears an unpleasant flavor.
Lambs in age of 0 to 3 months there was only one smell - sheep's milk. However, to buy their meat can only be at the beginning of spring.
Buy Lamb (3 - 12 months) is possible in any season of the year. Such meat is painted in a bright pink color, it has a small layer of white fat.
Outwardly, this looks more like a fat wax.
Not to figure out how to remove the meat when cooking lamb unpleasant odor, it is necessary to choose the rock, in whom it does not.
So, Romanov lamb concerns just one of them.
But it is important to understand that some gourmands appreciate the presence of light of a specific smell.
And because it is necessary to disassemble the advance, whether to do that lamb did not smell.
As for meat adults (one year or more) animals, there's all clear: initially it will smell anyway.
The older ram, the richer the colors of meat and more flavor.
How to choose a lamb without unpleasant odor?
The best lamb - steam or obtained from animals killed 2 or 3 days ago.
The fact is that on the second day after the slaughter of the power of smell rises and then falls again.
It is desirable that the gap between the ribs was small - increase in its evidence that before you an old meat.
Fresh lamb is always elastic to the touch, can not help feeling a certain stickiness.
The fight against unpleasant odors
You can select how to cook meat is not always the case. Because it is important to know and how to get rid of in the preparation of the lamb of the obsessive smell.
It helps solve the problem of soaking or marinating.
But if the meat is old, you must first soak it and then marinate. Residence time determined by the force of negative odor.
Meat Dairy lambs must be processed 30 - 60 minutes.
If the disposal of chefs is lamb, the processing time increases to 1 - 3 hours.
A desirable old meat soak for 12 - 24 hours. It is recommended to hold it a little longer, that is guaranteed to eliminate the bad smell.
If you plan to cook kebabs, marinating meat should not last less than 12 hours!
High-quality vegetable marinade for lamb meat may not contain:
parsley;
sprigs of dill;
rosemary.
But effectively help in suppressing the bad smell of mutton garlic cloves, cinnamon, cumin and mint leaves.
Of the more exotic spices can be used cumin, cardamom, oregano.
When cooking soup and other soups meat requires 300 - 360 minutes, soaked in cold water.
When the maceration is complete, the lamb thoroughly wash and boil over high heat.
Once the pan is boiling, water was poured and the meat once washed.
Important!
If a particular smell of mutton do not like it, even when it is poorly defined, it would be better to merge the second and the water.
To make it tasty, for a second or third time in a pan lay a couple of bulbs and a large carrot.
As soon as the meat reaches readiness, these vegetables should be discarded - the taste, they have already given.
To make the lemon juice is applied dish sour taste.
Improvement of odor second dishes
In order to conceal the smell of lamb cutlets of meat and other dishes, it is necessary, first of all, get rid of fat inclusions. They absorb odorous substances.
Another is to soak the meat in salt water.
1000 ml fresh water was added 0.03 kg of salt.
Despite treatment in water before cooking product is again washed.
You can soak meat in water, and milk. Apply and boiled, and sour milk, and even yogurt.
Soak in cool places you need.
To enhance the effect, should be added to dairy products crushed garlic.
For every 0.5 liters of yogurt or milk put 0.1 kg of garlic.
Part of the recipes for the preparation of lamb for roasting include vinegar treatment.
However, this technique should be used with caution.
Soak meat requires at 1 hour a solution of 30 ml of vinegar in 1 liter of water. Excessively long processing make mutton tougher. Finally the product is filled with milk or salt water.
It so happens that the smell is not just unpleasant - it is also extremely powerful.
In this case, mutton cut portions are washed under cold running water, purified and ground to a crumb 2 or 3 garlic tooth. The crumb is mixed with the salt.
Garlic and salt paste is necessary to grind the pieces after their shift at work bowl and leave in a cool place for 180 minutes.
Then the prepared ovine laid napkin (wrapping them), and in that the wrapper shift in sachets.
Important: I have used a few packages for each piece. Only such protection effectively retains the garlic smell.
Keep packages in the freezer need from 3 to 7 days. Defrosted meat will certainly be flushed.
How to cook lamb odorless?
In this case, you want to use a variety of pickles. The options are many of them.
For marinating meat ram use a mixture:
garlic and soy sauce;
cumin and yoghurt;
garlic with yogurt and cardamom.
One of the best embodiment of the marinade is vegetable onion-garlic mixture with additives celery, carrot and allspice.
Handle meat in such a mixture to a minimum of 24 hours. Keep in mind that cooking lamb itself after removal of odors should not last too long.
As side dishes recommended fresh and baked tomatoes, eggplants.
The original dense garnish - a combination of a barberry with crumbly rice; a more traditional option - potatoes with garlic and fried onions.
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