/ck/ - Food & Cooking

[Anonymous No.18044996]

Just purchased this but I have no idea what to do with it. I tried putting it in my 2 minute noodles but it wasn't that nice.

I heard you are supposed to melt it on a pan before you cook a steak on it, is that true? Or is it supposed to go in soups?

[Anonymous No.18045012]

>>18044996
What is it supposed to be? Fat? Tallow?

[Anonymous No.18045020]

>>18045012
how come you can't read?

[Anonymous No.18045021]

>>18045012
I honestly don't know. Was hopping someone could tell me from the label and the look of the meat

[Imam Hiroshima Nagasaki No.18045028]

>>18045012
It's 100% lamb flaps you illiterate nigger. Can't you read? By Allah, the absolute state of the goyslop taxcattle shitting up this board.

[Anonymous No.18045032]

>>18045020
>>18045021
Since it says that there was an attempt at melting I thought it was a fat product, make some sort of short pasta with it, lamb goes horribly with noodles.

[Anonymous No.18045046]

It's for hotpot, you're supposed to dip it quickly in broth and then eat it

[Anonymous No.18045056]

do americans really buy contains of fat to snack on between meals

[Anonymous No.18045060]

>>18044996
>it's a retarded flyover explores the local chinese grocery hoping for cheap bargains episode

[Anonymous No.18045072]

>>18045060
>chinese grocery
it's an american shop, anon.
located in america.
coincidentally, everything in china is american too because we own their entire economy.

[Anonymous No.18045073]

>>18044996
> 100% lamb flap

[Anonymous No.18045077]

>>18045072
No they own most of your economy and you're crying now because they shut their factories and everything costs 40% more.

[Anonymous No.18045078]

>>18045072
>we own their entire economy.
Adorable bait

[Anonymous No.18045105]

>>18045077
shut up

[Anonymous No.18045128]

>>18044996
As another anon said, it’s for hotpot. Assuming you don’t know exactly what that means: it’s for intensely flavored soup usage, but it’s intended to cook very quickly, which is why it’s thinly sliced.

For example, if you’re making decent instant ramen noodles in soup, you’d throw them in the bowl before you pour over your hot noodles and soup, then eat fairly quickly.

If you want to use with a lighter broth, same deal but you will want a vinegar/garlic/oil dip. When I’m doing it myself I like probably 2 parts black vinegar, one part dark soy, a clove of garlic, 1/2 tsp sesame oil, a splurt of sriracha. But really you can do it with anything, the idea is a vinegar heavy “vinaigrette” to foil the lamb gaminess. So use apple cider vinegar, light soy, olive oil, jalapenos, and a splurch of BBQ sauce and cook it in chicken noodle soup for all I care.

You just have to figure out the balance of how you like it. Basically 2 options: cook in a very flavorful, intense soup and eat directly or a milder one but a nice little dip in a vinegar sauce on the way from the soup to your mouth. The reason these are popular is because the soup flavors the meat and the meat flavors the soup. Some of that fat melts right off into the soup, then coats everything else in the soup. That’s the 30,000 ft logic here, hope this helps. Also you can undercook or overcook lamb to your heart’s desire, just like beef, so go with what you like and fuck the haters. Personally I barely cook it, but at the same time, I love finding an overcooked bit that got away. Life is a paradox.

[Anonymous No.18045155]

>>18045128
Yeah but why does my look so fatty? The >>18045046 image this anon posted it looks more red than white. Why is mine so fatty ? Are you sure such fatty meat would taste nice in a hot pot? I think it would be better melted over a pan and to cook a guicy steak on it.

[Anonymous No.18045193]

>>18044996
Looks like meat for Chinese fondue/hotpot.

[Anonymous No.18045253]

>>18045155
Anon, you have to understand something. Asians are the numbah won disagreers with other Asians. Some like it lean, some fatty, some almost no fat, some almost all fat. I spent a few months in China decades ago and mutton tail hotpot and hunan pork belly fucking blew my mind. It had never occurred to me that people would want to eat basically 25/75 (former) or 40/60 (latter) lean to fat. Like literally more fat than meat. Not to discard or pick off, but to celebrate and then pound maotai/baijiu/local equivalent basically extremely nasty vodka made with sorghum. It took me a while, but I eventually figured out why they liked it. The thing is, other Asians hated on that shit way harder than I could have ever done.

So basically the same way you might question why in ‘murica Jack Daniels prepackaged pulled pork differs from say KC Masterpiece prepackaged pulled pork or Sweet Baby Ray’s Honey or whatever, they all have their niche and they cater to it. If you buy this brand again, you know what you’re getting, presumably you like it. Pic related is a “fancy” Beijing hotpot place with fairly fatty lamb/mutton.

Could you cook a steak on it? Sure. But imo you’re best off cutting a chunk of fat off a nicely fatted steak, rendering it, then frying it in its own fat, not rendering a fat-forward hotpot lamb cut then cooking an unrelated steak in it.

[Anonymous No.18045266]

>>18044996
Why did you buy it if you don't know what to do with it and are put off by the amount of fat?

[Anonymous No.18045598]

>>18045012
Lamb labia

[Anonymous No.18045758]

why do Asians boil meat.. am I supposed to believe boiling expensive sliced meat in a pot for 45 seconds is going to result in good food?

>inb4 the liquid is seasoned

Asians have the worst cuisine. Just like pizza, the American version is way better.

[Anonymous No.18045796]

>>18045758
>am I supposed to believe boiling expensive sliced meat in a pot for 45 seconds is going to result in good food?
it does when you also fry it and braise it for hours
also afaik you boil meat then skim off the foam floating on top which makes for a clearer soup/sauce/whatever
I don't think they boil meat before grilling it... do they?