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Carcass the meat, turn on the light!

Who would have known how wonderful the Ganja lamb is for barbecue! Could anyone tell me how the shurpa made from the brisket of a sheep brought up in the foothills of the Tien Shan is spinning! Is the baked loin somewhere in France? I myself have not been, but here people say …

In general, everywhere it is good where we are not. But what to do with the mutton that is sold here and now? What is lamb grown in Russia best suited for?

Firstly, after all, I have to say that this mutton is not so bad. It has some features, it differs from lamb from other regions, and the meat on our shelves is very heterogeneous. But, with some experience and knowledge, with the ability to choose and distribute, and from this meat, too, you can well cook everything I write about. Am I cooking? And – I report – I’m quite satisfied with the food.

But the dishes that use shank shanks, neck, ribs and shoulder blades are especially good at our mutton – in a word, everything is something that pathetic chefs and suddenly wealthy cooking lovers usually pass with neglect. Apparently, they believe that since all this is inexpensive, then it cannot be tasty by definition. It’s good that it’s inexpensive, and I know how good these cuts can be and therefore I will never miss the opportunity to purchase them!

Listen to me, and don’t tell them that we should get more: it’s those cuts that contain the maximum amount of connective tissue, those that are in bones, with films, with veins, these are the most fragrant and juicy. It is this meat that slides off the bone itself and then simply melts in the mouth, rewarding the eater with a wonderful taste. Yes, believe me, you just need to learn how to cook such meat!

How to cook? Yes, elementary – not in a hurry to put out. I already said: that rubber, at least in one piece, even though crushed, remains rubber. I’m talking about connective tissue again. Well look, it’s elastic, it’s elastic. And even after heating to temperatures, when the meat around is already quite ready, it retains its properties, unless it is heated until the protein breaks down.

Such a product just needs a different approach! You can either soften it with acids and enzymes (which badly affects the taste – I will say, looking ahead), or … cook for a long time. Yes, just continue to cook it until this very connective tissue softens, swells and begins to exude special, incomparable aromas. And the jelly that stands out at the same time will bind and hold the juices where it is needed – directly in a piece of meat or inside a minced meat product.

The most interesting thing is that in order for all these transformations to occur with connective tissue, there is no need to overheat the products. You can cook at low temperatures, when the broth or sauce does not boil at all, and so-called languishing occurs. It is necessary to maintain the temperature inside the meat a little higher than 70C, so that the process goes on as usual. At the same time, it is remarkable that the meat does not lose its flavor in vain, remains a beautiful color and does not fall apart on dried meat fibers.

Of course, for such cooking methods there is no better device than a tandoor or a Russian stove, where the heat is kept for a long time, and the temperature drops very gradually.

But a slow cooker, and even a rice cooker in a mode designed to maintain cooked rice in a hot state (about 85C) will help you in your experiments. However, it’s easier and more affordable not to fool one’s head, but to rationally use the already existing utensils: cast-iron utensils with a divider placed under it or located above freely ember coals, copper, in which heat is so remarkably distributed over the entire surface, or ceramic, designed for ovens and stoves.

It is enough to adapt to regulate the heating so that the required temperature is kept in the dishes and it does not rise even when the lid is tightly closed.

And you must close the dishes tightly, I declare this to you responsibly. The aroma in the products is not endless, and very often you can observe the picture when the dish while stewing smelled great, and when served, the whole aroma was already lost and the eaters got only a slurred, and often spoiled, taste.

Stewing lamb has several options. You can do it classically: first fry, and then add the broth and simmer for a long time. It will be great. You can do the same thing, but adding the roots and vegetables – also fried or raw, which also gives the possibility of variation. A whole bouquet of delicious vegetable smells will be added to the aroma of lamb and it will work out perfectly. Probably, such methods of cooking are known to everyone and I will not waste my time or yours on the description of what has been replicated in hundreds of books.

You just need to understand why we fry meat or do without it, how vegetables should be sliced ​​so that they give maximum of their taste and aroma, how long should be stewed, so that the dish reaches its maximum in taste and aroma, and meat – in the best

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