Dude!!!! I farging love how confidently you add, adjust, etc.... to the recipes. That's how I learned. I love cookbooks, but I am convinced that the authors don't print the exact recipes. Plus, so much more fun to make the dish your own.
Mount that sauce with some butter right before serving. That last step of adding a knob of butter and incorporating it right before plating helps the sauce to shine. Another great dish you've prepared here. Next time try including parsnips with your root veg. They pair really well with lamb.
Hey thanks for the tips Kev. Lil butter never hurts anything. You know what I wonder, if there's a way to mount sauce with animal fat... I'm assuming no, because it's not an emulsion. But just imagine... adding a nice gloss with a touch of the animal fat you've been cooking with. OOF
Bringhurst and lamb... a classic funny memory I'll never forget. I liked the added steps you did, they just make total sense and worked out fine. That's what's why I love cooking vs baking. Cooking leaves room for embellishment, baking is just science.
I seem to recall this one being memorable for not only learning to tournee potatoes but also the way that all the wonderful flavors were layered and then layered even some /more/!
Not sure if other ppl would agree, but i learnt that best practice for dry brine is 4 hours+, doing only 1 hour removes moisture to the surface without giving it time to reabsorb and also not really enough time for the salt to do its job of breaking apart the protein bonds. Not really sure how the application of the technique would change for a stew though
I'm with you on the dry brine. I like to go overnight if possible, but I figure sometime is better than no time when trying to achieve a lil moisture wicking seasoning action.
Great question. So giving it a taste was damn near identical to the others. I think searing lends more flavor to the stew, rather than the meat itself. Just my opinion.
@@mitchmai I think you've nailed it there in that it flavors the dish, not the piece of meat. I don't imagine the flavors from the searing could 'stick' to the meat during a long braise.
Well done. Most Americans would rather poke an eye out than eat lamb, which is a shame since it is my favorite "store" meat, hard to find in most supermarkets.
Glad you enjoyed. I'm with you, lamb is heavenly. I also have the pleasure of having my closest friend being Greek, so I get spoiled on Greek Easter :)
That's awesome to hear. I can't crank out products in a commercial kitchen unfortunately because of some health issuer, but as for visiting? I'm all for it.
@@mitchmai Made a redwine reduction with thyme, onions and bay leefs and some mached potatos ... can't move ... complettly incapacitated. I saw a hack by Andree Ragusa a little while ago, where instead of making stock and demi glass for hours and hours, he used bought chicken stock and gelantine. I tried a similar thing with a plant version of the animal based gelantine, not because of any deep believes but out of curiosity how these things work and i was quite pleasently surprised that it gives good results. Though i did not have any stock at all, but just used the fond from the lamb breasts a sofritto, the reduction and Argantine(gelatine replacement). I guess similar to the bit of roasted tomato paste you may call it a cheat =)
Nope I totally failed to mention. I'm gonna pin a comment with how it went, but really no difference in flavor. I think the searing is for the sauce itself rather than the meat piece
L O L Mitch, I can’t speak French or say French words properly. But I definitely can cook French. Another great video. Looking forward to the next one.💋
ooh! so great and I think so highly of lambs . . . they are afraid of me, I think. Why? I want to eat them! . . . uh, I mean great technique tweaks. I would def do the bacon thing too and the separate veg boil thing. I don't like the muddy color that potatoes pick up on a long simmer. Yours looked perfect. And a nice facet effect. Like potato artwork! 🐑 👍
I found a decent work around utilizing your broiler in the oven. Put the meat on a sheet pan, and let it go and watch carefully. Brian Lagerstrom does it often in his recipes. It browns a lot of the exterior of the meat, but it does leave you with another dirty dish.
if you’re worried about the safety of cooking the obliques then you should really cut them with the knife straight up rather than tilting it the way you did, instead just rotate to the left and right (does this make sense? it’s hard to explain with text)
Dude!!!! I farging love how confidently you add, adjust, etc.... to the recipes. That's how I learned. I love cookbooks, but I am convinced that the authors don't print the exact recipes. Plus, so much more fun to make the dish your own.
Hey man thanks for the kind words. I agree it's the joy of cooking. There's some guidelines of course, but never any rules :0
Mount that sauce with some butter right before serving. That last step of adding a knob of butter and incorporating it right before plating helps the sauce to shine. Another great dish you've prepared here. Next time try including parsnips with your root veg. They pair really well with lamb.
Parsnips? Eeww!
Hey thanks for the tips Kev. Lil butter never hurts anything. You know what I wonder, if there's a way to mount sauce with animal fat... I'm assuming no, because it's not an emulsion. But just imagine... adding a nice gloss with a touch of the animal fat you've been cooking with. OOF
@@mitchmai make a butter/ fat hybrid. or use emulsifiers
@@mitchmaiyou could try using a little hit of Dijon mustard to do that. But idk if it works for animal fats like it does for oils like in vinaigrettes
Mate, that onion chopping technique and using a rogue leek leaf for a bouquet garni could be an absolute winner.
I appreciate it man, just showing what I know!
Bringhurst and lamb... a classic funny memory I'll never forget. I liked the added steps you did, they just make total sense and worked out fine. That's what's why I love cooking vs baking. Cooking leaves room for embellishment, baking is just science.
VERY well said sir. I think that's why a baker that improvs is in a league of their own. Thanks for your comment once again :)
I seem to recall this one being memorable for not only learning to tournee potatoes but also the way that all the wonderful flavors were layered and then layered even some /more/!
I'm with you 100% the potato thing is pretty fun, and the lil hint of orange you get at the end is very nice.
Congrats on 20k subs proud of you man
Hey thanks very much :)
Those Julia clips were amazing
She thanks you
Not sure if other ppl would agree, but i learnt that best practice for dry brine is 4 hours+, doing only 1 hour removes moisture to the surface without giving it time to reabsorb and also not really enough time for the salt to do its job of breaking apart the protein bonds. Not really sure how the application of the technique would change for a stew though
I'm with you on the dry brine. I like to go overnight if possible, but I figure sometime is better than no time when trying to achieve a lil moisture wicking seasoning action.
You know, I'm starting to really LOOK FORWARD to your vids! It's great food and sort of channeling Tony. Cheers!
Hey I appreciate it brother. Glad you found me. It's a pleasure to bring the dishes to life :)
Another great one, Mitch!
How did the experiment with the unseared chunk of lamb go?
Great question. So giving it a taste was damn near identical to the others. I think searing lends more flavor to the stew, rather than the meat itself. Just my opinion.
@@mitchmai I think you've nailed it there in that it flavors the dish, not the piece of meat. I don't imagine the flavors from the searing could 'stick' to the meat during a long braise.
Yaaaaas Queen, keep slaaaaying
She knows it
Well done. Most Americans would rather poke an eye out than eat lamb, which is a shame since it is my favorite "store" meat, hard to find in most supermarkets.
Glad you enjoyed. I'm with you, lamb is heavenly. I also have the pleasure of having my closest friend being Greek, so I get spoiled on Greek Easter :)
Inspiring, looks perfect, need to make this!
Happy to hear. Lmk how she goes
Use the zester on the orange instead. move the zester on the orange then you will see the white before its too late 😊
Nice lil tip. Thanks for your comment!
Nothing beats a half time orange. Also I've decided I'd hire you. If your ever in NZ and need a job. After your done with the book maybe.
That's awesome to hear. I can't crank out products in a commercial kitchen unfortunately because of some health issuer, but as for visiting? I'm all for it.
just had bought some lamb for tommorow and now i got a few pointers how to prepare it :)
Fantastic :)
@@mitchmai Made a redwine reduction with thyme, onions and bay leefs and some mached potatos ... can't move ... complettly incapacitated.
I saw a hack by Andree Ragusa a little while ago, where instead of making stock and demi glass for hours and hours, he used bought chicken stock and gelantine. I tried a similar thing with a plant version of the animal based gelantine, not because of any deep believes but out of curiosity how these things work and i was quite pleasently surprised that it gives good results. Though i did not have any stock at all, but just used the fond from the lamb breasts a sofritto, the reduction and Argantine(gelatine replacement).
I guess similar to the bit of roasted tomato paste you may call it a cheat =)
Awesome, definitely making this. Would pair splendidly with a bottle of Bandol!
Awesome to hear. Lmk how she goes :)
Zesting: move the zester over the orange, you have much more control.
You sire.. are giving good tips. Thank you.
Maybe I missed it but did you follow up on how the unseared piece of lamb compared to the seared pieces?
Nope I totally failed to mention. I'm gonna pin a comment with how it went, but really no difference in flavor. I think the searing is for the sauce itself rather than the meat piece
Luscious!
Thankious!
@@mitchmai 😁
L O L Mitch, I can’t speak French or say French words properly. But I definitely can cook French. Another great video. Looking forward to the next one.💋
Thanks Debbie! Always happy to see your comment
Nice work
Thank you :)
ooh! so great and I think so highly of lambs . . . they are afraid of me, I think. Why? I want to eat them! . . . uh, I mean great technique tweaks. I would def do the bacon thing too and the separate veg boil thing. I don't like the muddy color that potatoes pick up on a long simmer. Yours looked perfect. And a nice facet effect. Like potato artwork! 🐑 👍
Thanks Wendy :) I appreciate it very much
Where did you get this cutting board? Is it maple?
The first one, with the lamb shanks on it.
Thanks for the comment! I really couldn't tell you. It's an old one I've just had lying around my house.
@@mitchmai haha! Cool. Keep it up🤌🏼
I have the same issue with burning fond when searing meat. If anyone has any tips LMK
I found a decent work around utilizing your broiler in the oven. Put the meat on a sheet pan, and let it go and watch carefully. Brian Lagerstrom does it often in his recipes. It browns a lot of the exterior of the meat, but it does leave you with another dirty dish.
Yet another Mitch Mai fucking banger ❤❤
Thank you :)
but you didnt talk about the unseared piece vs the rest of the meat?!?!?!?!
I knowwww, I apologize. I couldn't tell a difference. I think the searing is more for the sauce itself
@@mitchmai I agree. I was just wondering what others thought. Also doesn’t mean that I would stop searing lol
if you’re worried about the safety of cooking the obliques then you should really cut them with the knife straight up rather than tilting it the way you did, instead just rotate to the left and right (does this make sense? it’s hard to explain with text)
100% makes sense. I was trying both ways, but I somehow didn't get the same cut. Not THAT is hard to explain lol. Maybe I could send you a video
Austin is the king of first
Recipie looks good, but WHO IS THE KITTEN!?
That, is miss Julia Child.
You're about an hour short of caramelizing anything.
Agreed. Thanks for the comment brother
Ayo what’s ur favorite meat
Very tough one. I can only speak to the present, and that's lamb. AT PRESENT.
You’re sooo handsome 🥵
Thanks :)
First
Second lol