Comments on: How to cook perfect lamb chops http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: How to know lamb is cooked http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-63027 How to know lamb is cooked Wed, 13 Jul 2011 13:33:24 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-63027 [...] http://www.tomatom.com [...] [...] http://www.tomatom.com [...]

]]> By: Paul http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-13027 Paul Sun, 23 Sep 2007 00:44:03 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-13027 Everyone has presented excellent ideas but no one has mentioned baked lamb chops sprinkled with a hint of garlic at 350 degrees and a bit of Goya seasoning for 15min on each side. Is baking a lamb chop thinking outside the box? Everyone has presented excellent ideas but no one has mentioned baked lamb chops sprinkled with a hint of garlic at 350 degrees and a bit of Goya seasoning for 15min on each side. Is baking a lamb chop thinking outside the box?

]]> By: Tomato - » Everything you needed to know about cooking beef (but were afraid to ask Heston Blumenthal) http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-6956 Tomato - » Everything you needed to know about cooking beef (but were afraid to ask Heston Blumenthal) Thu, 07 Jun 2007 08:03:22 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-6956 [...] My first experimental success was to cook some lamb chops to perfection at 60C. Experiment number two was with a couple of tuna steaks. They took 45 minutes in the oven but I did have to cut them open to discover whether or not they were cooked. I then browned them in a pan. Jak said they looked a little raw in the middle; 30 seconds later they were almost overdone. A mixed, but not altogether bad result. [...] [...] My first experimental success was to cook some lamb chops to perfection at 60C. Experiment number two was with a couple of tuna steaks. They took 45 minutes in the oven but I did have to cut them open to discover whether or not they were cooked. I then browned them in a pan. Jak said they looked a little raw in the middle; 30 seconds later they were almost overdone. A mixed, but not altogether bad result. [...]

]]> By: remainsofthedesi http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-6530 remainsofthedesi Mon, 28 May 2007 12:51:15 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-6530 thank you that looks yummy...must try it out.......please come and read our Indian chef columnist-Pratap Chahal- who works at the Cinnamon Club and the Orrery…and who likes to write and photograph delicious food as well as spill some recipes…and insights into working with Gordan Ramsay and more…he just ate at Heston Blumenthal’s acclaimed Michelin restaurant, The Fat Duck. Please do come and bring your taste buds…to What’s Cooking http://remainsofthedesi.wordpress.com/tag/whats-cooking/ thank you that looks yummy…must try it out…….please come and read our Indian chef columnist-Pratap Chahal- who works at the Cinnamon Club and the Orrery…and who likes to write and photograph delicious food as well as spill some recipes…and insights into working with Gordan Ramsay and more…he just ate at Heston Blumenthal’s acclaimed Michelin restaurant, The Fat Duck. Please do come and bring your taste buds…to

What’s Cooking http://remainsofthedesi.wordpress.com/tag/whats-cooking/

]]> By: Ed http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-6451 Ed Sun, 27 May 2007 08:22:04 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-6451 Phil, Sounds good. I suppose whether you want 50, 60 or 70 must depend on how rare you want it. I'm just trying it out with a whole eye fillet at 60. Phil, Sounds good. I suppose whether you want 50, 60 or 70 must depend on how rare you want it. I’m just trying it out with a whole eye fillet at 60.

]]> By: Phil http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-6346 Phil Fri, 25 May 2007 01:10:38 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-6346 I've been running similar experiments with American-style pork ribs - at 70 degrees for between 2 and 6 hours in the oven, and then finishing on the barbecue to crisp up the edges. At 70oC for 6 hours, the rib meat is so soft that it has practically turned to jelly. I can't imagine what 18 hours would do. I’ve been running similar experiments with American-style pork ribs – at 70 degrees for between 2 and 6 hours in the oven, and then finishing on the barbecue to crisp up the edges. At 70oC for 6 hours, the rib meat is so soft that it has practically turned to jelly. I can’t imagine what 18 hours would do.

]]> By: Ed http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-6309 Ed Thu, 24 May 2007 04:18:53 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-6309 It is worth it, especially if you are doing a large batch. It is worth it, especially if you are doing a large batch.

]]> By: Kalyn http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-6191 Kalyn Tue, 22 May 2007 12:46:10 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-6191 Very interesting. I've only cooked lamb chops on the grill but this sounds like it's worth a try. Very interesting. I’ve only cooked lamb chops on the grill but this sounds like it’s worth a try.

]]> By: Ellie http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/comment-page-1/#comment-6184 Ellie Tue, 22 May 2007 11:28:10 +0000 http://www.tomatom.com/2007/05/how-to-cook-perfect-lamb-chops/#comment-6184 I have to admit that I prefer just to scald them on the frying pan (am yet to purchase the cast iron grill pan of my dreams), but perhaps I'll try this method next time? I'm glad it only took you 30 minutes though, I don't think I'd want the oven on for 18 hours straight! Can't wait to see what other experiments you try :) I have to admit that I prefer just to scald them on the frying pan (am yet to purchase the cast iron grill pan of my dreams), but perhaps I’ll try this method next time? I’m glad it only took you 30 minutes though, I don’t think I’d want the oven on for 18 hours straight!

Can’t wait to see what other experiments you try :)

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