AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question dear.sir
we are a group of ladies in syria we would like to ask you a question
do you know how to make lamb gravey from scratch
Answer There are some general clues about any gravy:
A gravy is a sauce made of meat. In order to reduce costs the cheaper cuts are used (fat, flanks, humps, etc). These are boiled until obtain stock, this stock is used to mix with:
a. Ingredients normally used to spice meat: onions, garlic, carrots, wine, rosemary, laurel, parsley, etc.
b. Other ingredients to give an special character: olive oil.
The process is:
1. Use 20 oz lamb meat the more fatty the more flavor. Don't use just fat, what i recommend is to use no more than 8% of fat in the recipe.
2. Boil the meat for about 20 minutes to obtain stock.
3 Cut 1 medium onion into very small cubes and stir fry them until get transparent.
4. Use 2 garlic cloves, cut them into small slides and stir fry for no more than 30 seconds.
5. Mix all ingredients.
If you want more flavor use 30-50 ml of olive oil, 100 ml of red wine, and any other ingredient used in meat.
Finally, in order to obtain more texture dissolve 1 small tablespoon of corn starch in 1/2 glass of water and mix with the stock obtained and heat for 10 minutes more.
I hope this information helps you,
Good luck,
Enrique
