Lamb roasted at low temperature

Lamb roasted at low temperature

Category: Yeast bread

Ingredients
lamb (shoulder)	2-2.5 kg
salt	2.5-3 tsp (under the knife)
freshly ground black pepper	1.5 tsp
dry garlic	1.5 tsp
olive oil for frying

Cooking method

• Wash a piece of lamb (I had a scapula with a bone about 2 and a half kg), wash, dry with a paper towel, cut off excess fat and peel off the films. Grate with a mixture of salt, freshly ground black pepper and dry garlic (vary the amount of spices to your liking). Keep the meat in the refrigerator for 10-12 hours.
• A couple of hours before roasting, remove the meat from the refrigerator and leave it on the counter to bring the meat to room temperature.
• In a very preheated frying pan greased with olive oil, fry a piece of meat on all sides until golden brown.
• Transfer to a baking dish, greased with a little olive oil. Before being sent to the oven, the meat can be greased with mustard; such a piece will require about 70g (the amount of salt, pepper and garlic in this case should be reduced).
• Bake the meat for 3 hours at a temperature of 100C, and then another 3 hours at a temperature of 90C. The temperature inside the finished piece of meat (after 6 hours of baking) is 62-63C degrees.
• 
• The meat turns out to be pink, juicy, very tender and aromatic. Bon Appetit.

Time for preparing:

6 hours +

Cooking program:

oven

Note

I found the recipe here: 🔗

Photos I can only imagine so indecent. As they say, everything that I managed. She could not hold back the natix of hungry men intoxicated with types of meat longer.

[Marish,]

Marish, cool photos . Although the meat is dumb, I love to cook it.

[Tanyush]

Thank you, Tanyush!

Although the meat is dumb, I love to cook it.

I don’t eat myself anymore.

[Manechka]

Manechkawhat meat! Mmm ... The cut is fantastic!

Thank you, Marisha! Hope you find this meat baking idea useful and enjoyable.

Mmmmm, what a beautiful meat! Pink, tender, tasty, probably ...

Need to try))

[vernisag]

vernisag, Irina, the eaters said in unison that it was delicious!

Kharza, Olga, try it! Moreover, the above is not so much a recipe as an idea.

By the way, I found an interesting article ( 🔗) on this topic:

"I'm going to play with scrambled eggs!" The first who expressed this seditious idea was the Englishman Houston Blumenthal. “Once, being in the kitchen, I thought: here is the preparation of fried eggs. She still does not just squirt in a frying pan, turning from a liquid mass into a solid: some physical and chemical reactions take place. Even if you at least a little to understand this "mechanics", cooking will become a very attractive occupation, "- the gentleman recalls his insight.

In those days (and this happened in the late 1980s), Houston was neither a physicist, nor a chemist, nor a great culinary specialist. But still, carried away by the culinary "mechanics", he quickly graduated from the 10-day cooking courses and a few years later opened his own restaurant, which shocked the visitors with dishes with incredible taste.

Today Blumenthal is one of the best chefs in the world and the greatest culinary innovator of the past 200 years. Molecular food — this is how reporters dubbed the amazing dishes that Houston and his students prepare.

In fact, Blumenthal did not come up with anything original. He simply decided to distract himself from culinary traditions, which prescribe to cook this or that dish according to certain recipes.“Cooking is based on 'folk wisdom', 'useful advice', all kinds of 'traditions' and 'facts', and often on absolute nonsense, - the outstanding chef of the world argues his actions. - We cook the way our mother and father taught us
and all kinds of culinary "experts" who, in fact, learned the same way. But we know very little about how the food reacts to the method of cooking ... ”Blumenthal studied the reaction of foods at the level of cells and molecules. And outright denied a number of culinary myths.

Myth 1. The Orthodox unanimously say that vegetables should be boiled only in salted water - they say, this helps to preserve their natural color. "Salt has nothing to do with it!" - declares Houston. He found out that vegetables lose their original color due to the enzyme. It simply breaks down the chlorophyll, causing the beans or kohlrabi to turn brownish. The enzyme is activated in warm water, but is destroyed if it boils. Salt only helps the water get to the boiling point faster. However, if the water is simply kept boiling incessantly, the vegetables will not change their natural color.

Myth 2. In accordance with tradition, at the very beginning of cooking, meat must be thoroughly fried - they say, this will preserve its juiciness. “Roasting will simply give the meat a taste that is familiar to many. But the juiciness - alas, ”says Blumenthal. He conducted many experiments and found out that in meat:

at 40 * C - proteins are destroyed
50 * C - collagen is destroyed
70 * C - meat does not retain oxygen
100 * C - water evaporates from meat

As a result: when meat is cooked at a temperature of 100 ° C or more (and this is exactly the temperature regime for roasting a steak), the pressure created by evaporation destroys both the meat and its juices. “Fry the meat for no more than 3-5 minutes, and then cook it at a temperature no higher than 70-80 ° C - only then you will have a truly tasty dish,” Blumenthal recommends.

Myth 3. To preserve fish or meat, they need to be frozen in the freezer. “... And to extract an absolutely tasteless product,” continues Blumenthal's idea. He is the strongest antagonist of the deep freeze. The fact is that the intercellular juice at sub-zero temperatures turns into ice, and ice crystals tear the intercellular connections. Juice flows out of the cells, and taste disappears with it.
Freezing is contraindicated in meat and freshwater fish. But the sea is a different story. Due to the salt content, the freezing point is not O ° C, but -2 ° C. That is, at zero degrees, sea fish can be stored - this will extend its shelf life and will not spoil the taste.

The Blumenthal case was continued by others. They brought to the kitchen not only a thermometer and basic knowledge in the field of chemistry and physics, but also other "ingredients": liquid nitrogen, inert gases, devices and chemical reactions, allowing the product to be "disassembled" literally down to molecules, then mixed with another disassembled product - and get something absolutely amazing as a result.

For example, a mojito cocktail, where "pearls" of lime and mint juice, cooked in liquid nitrogen, float among bubbles of carbonated rum. Or cookies made from garlic and coffee - as it turned out, this combination creates an explosion of surprisingly pleasant taste in the mouth. Or a frozen piece of borscht, topped with herring-flavored strawberries ...
The boys grew up and found the kitchen to be the perfect playground for experimentation. Try to play with them.

herring-flavored strawberries especially impressed

And me!!! And the recipe is definitely in the bookmarks.

Girls, I don't know where to attach it - I found a more suitable recipe - so that it was on the topic = maybe I did something wrong - but the author's ham is too good and the method is not stressful == than not sous-vid on a huge scale for us. the way to take note is pickling in a container, however = cooking in a slow cooker on the LOU. by the way. baked this uncle's ham in such an oven -

Links are broken, please correct

[LYOKA_2008]

LYOKA_2008if you are about the links in the message from Irshathen nothing will come of it.Apparently, links to these pages on the forum are prohibited.

Thank you

delicious - delicious !!!

Thanks for the recipe

Do you need to wrap the meat in foil? There is a boneless lamb shoulder, I want to try.

no need to wrap. The meat is baked at a low temperature and does not burn.

[Sonadora]

Sonadora
I have known about this method of preparation for a long time, but did not dare to apply it. But everything always ends sometime -
threw away fear and cooked.
True with some variations. Meat - 3 kg leg of lamb with shank. I cut off the shank. Marinade - at your discretion. I couldn't stand it in the marinade - I just didn't have time. I did not fry due to the fact that the piece did not fit in the pan.
I put it on the wire rack in the mold (we have such a great thing).
I covered it with foil on top for fear that it would dry out, T = 100, the first half hour with convection, then the upper and lower heating.
Impressions:
- practically not a single drop of juice came out !!!
- for a ham, at least 7 hours are needed - a piece is thicker,
- frankly, confuses pink juice, but my wife and I are used to this, but others are a little stressful
- the meat is simply wonderful, if it had been marinated the day before, it would have been just perfect.
Bottom line, everyone liked it!
Thank you for encouraging your recipe!

A recipe for a lover of such meat! I bake lamb, but using a different technology.

[Velli]

Velli
I also cooked before at 180-200. I tried to pickle for a day.

We definitely liked the new method better.
The downside is that it takes 3.5 times more time and, as I wrote above, red juice ... Then say whatever you want, but psychology plays a huge role ... True, if you bake a little more, the redness of the meat gradually goes away, like and the juice.
But then who has any preferences!
Or do you have some other way?

Very correct meat! Bravo, maestro!

The low-temperature method of roasting lamb comes not at all from the respected Houston Blumenthal, but from time immemorial. "Robber mutton", "kurelme", ​​"ury kuyrdak", "kyur", "kuyr", "khorovu shepherd", etc., are similar recipes of nomadic tribes, when the lamb covered with earth is baked in a well earth, up to a day, at low temperatures, but for a very long time ...

The low-temperature method of roasting lamb comes not at all from the respected Houston Blumenthal, but from time immemorial. "Robber lamb", "kurelme", ​​"ury kuyrdak", "kyur", etc., are similar recipes of nomadic tribes, when the lamb covered with earth is baked in the ground heated by coals, up to a day, at a low temperature but for a very long time ...

There is a legend that in this way the shepherds, on the sly from the owner, poked out of the flock, killed and baked a lamb, and blamed the loss on a hungry and angry gray wolf. :-))

There is a legend

There is something about shepherds, and about thieves and robbers too ... I will willingly believe, because everyone wants to bite very much, and the shepherds too ...

But such a beautiful pink meat, like the author's, will not work in these nomadic recipes, because there it languishes in its own juice, and the author bakes it in an open way, for a relatively short time.

[Igrig]

Igrig, Igor, thanks for trying. I'm glad the idea was to my taste.
With the advent of sous-vide in the house, it has been a long time since I baked meat like that. It seems to me that the tastes of lamb roasted at a low temp. in the oven and in sous vide, are similar. Frying in both cases turns out medium pep. It may seem insufficient to some.

velli, Valentina, can you share the recipe? Better even in a separate topic so that it does not get lost.

There is a legend that in this way the shepherds, on the sly from the owner, poked out of the flock, killed and baked a lamb, and blamed the loss on a hungry and angry gray wolf. :-))

Crown, Galina, and then baked how, in tagine?

beautiful pink meat

Kapet, Constantine, the whole "secret" is in low-temperature cooking.