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Tuesday, August 5, 2014

Cooking Tips for preparing Lamb

Tips for preparing and cooking
Be extremely careful when handling raw lamb that they do not come into contact with other foods, especially those who will be served uncooked, because raw meat can E. coli bacteria. It is best to use a separate plastic cutting board for meat. Be sure you wash your hands and cutting board well with hot, soapy water after handling lamb. It is a good idea to have two TBS of bleach to two cups of water in a spray bottle and add this mixture to clean your cutting board after use.
Thaw frozen lamb uncooked in the refrigerator. You need to plan well in advance if you take in the refrigerator takes advantage of these safest method of thawing since lamb thawing want about 24 hours usually. After defrosting raw lamb pieces in this way they will be safe for up to three or four days in the refrigerator. When thawing ground lamb, the safety margin is in the refrigerator for up to one to two days.

There are two alternative methods that you can use for lamb thawing, although neither of the two methods as safe as more gift and rapid temperature changes are involved. You can use the frozen lamb (still firmly welded in a freezer foil or placed in a sealed bag) set and dip it filled with cold water in a sink or a pot. After 30 minutes, drain off all the water and fill the sink or pot. Continue on with this filling and drain approach every 30 minutes until the lamb is thawed. The thawing method of lamb is far faster than the refrigerator method but has less safety margin due to the increased handling and rapid temperature changes. If you to thaw your lamb this method, you should also plan to cook it immediately after thawing.

Lamb can be thawed in a microwave oven using microwave settings as specified by the manufacturer. Once again, this method is not as secure as refrigerator thawing due to increased handling and fast temperature change. As cold water thawing, plan your lamb cook immediately after thawing in the microwave.

Regardless of thawing, make sure you wash your hands and possible lamb contact area immediately after use. We do not recommend thawing of lamb or other meat at room temperature under any circumstances due to unevenness of temperature changes and microbial contamination risk. Studies show that at room temperature for thawing increases risk of the growth of undesirable bacteria, including Staphylococcus aureus, Salmonella enteritidis, Escherichia coli O157: H7 and Campylobacter. Another recommendation on the preparation of pre-cooked lamb: it is best to trim the fat from lamb to be removed before cooking is not only unhealthy fat, but in order to avoid producing an overly strong flavor in the lamb.

The healthiest way to cook lamb The best way to cook lamb to methods that it will use to keep it moist and tender.'s Lamb easily overcooked and become dry, so make sure your cooking times to watch. Various cuts of lamb are best prepared by various methods:

Shoulder: The best stew
Shank / breast: best braised
Lamb chops: Best fried or "Quick Fried"
Rack of Lamb: Best fried or "Quick Fried"
Ground Lamb: Best "Healthy Fried"
One of our favorite ways to prepare lamb is, "Quick Broil" lamb chops by preheating the grill to high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. Show roasting lamb on hot skillet and for 7-10 minutes, depending on thickness. You do not need to make the lamb.