Double Cooking

What is "double cooking"? I've heard it used when talking about rack of lamb. Can it apply to other meats as well?

Thanks Myron

Reply to
Young Martle
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ooops! Just found the answer. Not as complicated as I was thinking! :-)

Myron

Reply to
Young Martle

Salut/Hi Young Myron,

le/on Fri, 13 Aug 2004 10:38:53 -0230, tu disais/you said:-

Literally, using two different cooking methods or operations.

I have an excellent recipe called "Twice cooked leg of lamb" (from New Zealand) which I cook from time to time for my more chauvinistic french visitors. It usually amazes them that "imported lamb" can taste so good - often better then french lamb IMO, though I know there will be some who won't agree.

This is not usually applied to dishes like french ragouts, where you fry the meat briefly to colour it, and then cook it gently with wine (as I was recently discussing with Max). I think I've seen a few Chinese "Double cooked" recipes, apart from my Lamb one. There's a crispy fried pigeon recipe I made once, but it wounded me severely so I've not quite dared it again. You poach the pigeons in a typical chinese braising liquid (soy, honey, orange rind, anise, etc) and then when tender, dry them (hanging in an airy place, and then finish them off in a deep fat fryer, keeping your feet out of the way when the fat leaps out of the pan.

Another recipe for pork belly (but this one is cooked three times), is from the eminent british 3 blob Michelin chef, Gordon Ramsey. First of all you grill the belly (whole). Then you oven poach it in a chinesey sort of poaching liquor - similar to the above, but with stock and red wine for 2-3 hours until really tender. You let it cool in that, then next day, defat the liquor, and slice the meat into 1/2" slices and fry them in a pan with the cooking liquor poured over to make a syrupy kind of sauce.

So, as you can see, many meats can be "double cooked".

And while we're off topic. Today we're doing Roast double loin of lamb with shiitake mushrooms and sweet roasted garlic, with roast potatoes. We have a local producer of shiitake, so I'm trying out recipes for them. And to try - vainly - to bring SOME kind of ontopicity to this post, I'm serving with a mini vertical of Ch Tour des Gendres Moulin des Dames 1995 and 1996 (Bergerac).

Reply to
Ian Hoare

Yes Ian, Twice Cooked Pork is a very popular Chinese dish and there are others that benefit from this technique. Crispy Duck is very much like your pigeon recipe. General Tso's Chicken involves deep frying dark meat chicken pieces to produce a nice stiff outer shell and then stir frying in a pungent sauce.

Reply to
Bill

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