/ck/ - Food & Cooking

The only way to eat a steak is well done with ketchup.

>>14531844
Wow, it's like I'm back in 2016.

>>14531847
It's 2020.

>>14531841
I like med rare, or even rare lamb. Its certainly not to everyone's taste, but neither is rare beef.

>>14531859
Wow you sure showed me.

>>14531841
147.5 degrees is optimal

>>14531841
My understanding is that beef is unique in its quality of being safe / good when still kind of undercooked. Lamb and pork and shit it's like dangerous to eat unless it's cooked through

>>14531911
afaik lamb is just as safe as beef in terms of doneness.
As long as you cook the surface bacteria off

lamb is usually really fatty and tender...when someone orders medium rare lamb they usually want medium lamb because of how it looks and how tender it is

>>14531841
lamb is best when boiled like in beshbarmak or well-done like in shashlik. Westerners will never understand...

>>14531982
nor do we want to

I tried raw lamb once and it was gross

>>14532254
Okay and?

>>14531982
Disgusting.

>>14532261
and I dont' like your thread

>>14532300
I don't like your tone. Apologize right now.

>>14532305
I'm sorry you are a faggot.

>>14531841
I got really fucking sick from mid rare lamb chops once. Be careful anon.

>>14533344
she looks like the chick in a deep throat porn I have, where she's in high top white sneakers

>>14531862
why ck users have sticks up their butts?

>>14533344
I got sick from it too, bht i blake the ethnic market i got it from nore than the lamb. I’ve eaten med rare lamb at restaurants before and never got sick.

>>14533349
Sauce?

>>14531841
Depends on the cut and the toughness of the lamb. Shoulder is often tender enough that medium (in UK) is perfect. That's equivalent to medium rare in USA.

Roasted leg is nice on the rarer side given it's tender enough. Medium rare (UK) is fabulous for it, maybe leaning a bit towards medium. This would mean rare in the USA.

Rack of lamb and lamb hind saddle are great even rarer, even rare (UK), which in USA is "blue".

The rest of the lamb will usually need more heat and longer time to be tender enough.

>>14531886
For what cut?

>>14531841
Lamb chops? Yes.

>>14531841
yeah

>>14533676
>>14533698
Questionable....

>>14533722
No one really cares if you overcook your expensive, tender lamb chops, dude. Go for it.

>>14531841
>Does lamb taste better medium rare like how beef steak does?
Lamb is so damn tender. There's little need to worry about it being tough when well done if you are a good cook with skill, and you're not high heat pan cooking it like a chef in a short order situation. Slow food is better, of course. Longer marinades for even further tenderizing..
Most, if not almost all of the world enjoys their primal roasts well done. Rare meat is a Western sensibility. Kitchens with screens. Foods refrigerated immediately after slaughter, and so forth. Modern food safety and regulations have brought forth a more cautious opinion about taking risks.
The thing about lamb chops though, is that they are more lean, the equivalence to a tenderloin of say pork, so small. It's ribeye, loin roast, etc. But, a baby like veal. It doesn't take long to cook it. To seize it up, yea, cook it over 500F like a "pro chef," but you'd have to stop before being done, and only cook the crust for color and probably have to add some demiglace because you're not making much for fond in mere seconds. Turn down the damn heat and you can allow the protein not to be toughened, and get some of the collgen from the bones and fat as well. Imagine cooking BBQ ribs in a pan. Does that seem smart to you? You'd do a 225F, offset heat, and not allow it to dry out instead. Before you ever think there is a right way from watching other, just think for yourself about what is best and then realize there are some tricks for fast food service.

>>14533735
Yet you cared enough to reply....

>>14533418
There are a lot of bitchy, gay men on this board.
Also 140/145f best lamb.

For lamb I usually go medium, cooked at a lower temperature for longer than beef, because the bone-in cuts I buy cook more slowly around the bone.

>grab some rosemary
>put in on the chopping board and punch it a few times
>smash some cloves of garlic
>cooking oil in a frying pan, heat to sizzling
>garlic and rosemary in first
>wait a few seconds
>lamb chops on top
>20 seconds on each side
>light sprinkle of salt after flipping
>turn heat down to medium
>lid on top (not tightly - can use a lid from a smaller pot
>leave for 3 - 5 minutes
>heat back to high
>cook juices off and brown a bit further, probably 1 - 2 minutes
>serve

Fuck knows if I'm doing it right.

>>14531911
Your understanding is from the 1800s

>>14533785
I'm bored.

>>14531844
I agree, also lamb and goat meat is trash.

>>14531982
>boiling meat
>better

My guy

135-150 is where it's a matter of opinion and we all like our meat a little different, lower and higher is where you're objectively wrong

>>14531982
Buy a pan

>>14531841
stop killing baby sheep

>>14536892
If you let me kill you. I will never eat lamb again.
Deal?

>>14531851

hes referring to the embarassing phenomenon of trump liking overcooked shit leather and sugar and tomato paste in his 120 dollar steak meals

>you MAD the president likes his food the TRUE way

you realize he literally just has it cooked to shit because he's a germaphobe right

>>14537146
>Drumpf
>A germaphobe
>Didn't use a an executive order to force people to use masks
Wow, it's almost like all racists are stupid

>>14531911
My breakfast was literally raw, minced pork on a bun. It is most of the days. It's a common dish and everybody is alive and safe.

>>14531844
>>14531847
>>14531851
>>14537146
>>14537284
americans

>>14539251
German or Brazilian?

>>14531841
yes. i sous vide to 130 and then hard sear and rest for 2-3 minutes to finish at ~135 with a nice crust.

>>14541044
130 seems a little too low, you'd still have white fat.

>>14531841
Don't know why it's so hard for NPC normie retards to grasp that you can cook all red meat in pretty much the same fashion. I used to work in a high end butcher shop (Wagyu/Angus hybrid beef, sometimes full Wagyu, Berkshire pork, local 100% grass fed lamb, farmed elk, etc). The amount of people the would ask "how would I cook that?" about any lamb or elk cut was astounding. It's meat, retard. Cook it like beef. It's all pretty much the same. Only thing that's ultimately different is fat, grain structure, and sinew content which also varies greatly from one cut to another from the same animal. What was really funny is when a retard would come across a beef cut they've never heard of like a baseball steak and ask "how would I cook that, just like a steak?". Yeah, no shit. It's a steak. Chops are steaks with bones. Cooking meat must be like magic to some people.

>>14541150
maybe they're asking because it's expensive and you're the expert.

>>14541150
>all red meat is the same
>all red meat is different
what the fuck are you saying retard

>>14531841
Lamb is best medium-to-medium-well, IMO. It's more like veal than beef.

Mutton, OTOH, is better medium-rare.

FWIW, I prefer my beef rare, not medium-rare.

>>14531911
The problem with pork (trichinosis) is unique to swine (among commonly-eaten domestic animals, anyway: it does also occur in some wild animals, especially bears, as well as occasionally in horses), and has been effectively eliminated in the commercial pork supply in the United States. Under-cooked chicken and turkey are unsafe because of Salmonella bacteria. But sheep and goats are no more unsafe to eat rare than cattle are.

>>14542496
>80 iq reading comprehension
What I said is that the cut makes more of a difference than the animal it came off of dummy. Comparable cuts from different animals can be treated more or less the same.

No more than 100°F for me.