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Old 11-01-2004, 04:43 PM   #1
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What did I do, broil, braise or fry?

I had this piece of lamb, I olive oiled it,kosher salt, pepper and rosemary, then it put it in my cast iron grill pan, which was sizzle water hot and let it cook till it started to show the lines, then I put it in the broiler till I though it was done. Started eating ut and found it to be a little rare on the inside so it is on the grill pan now on its edge cooking or burning one.
But what technique is this that I am screwing up and how do i do it right?

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Old 11-01-2004, 04:50 PM   #2
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Re: what did I do,broil,braise or fry?

Quote:
Originally Posted by vilasman1
I had this piece of lamb, I olive oiled it,kosher salt, pepper and rosemary, then it put it in my cast iron grill pan, which was sizzle water hot and let it cook till it started to show the lines, then I put it in the broiler till I though it was done. Started eating ut and found it to be a little rare on the inside so it is on the grill pan now on its edge cooking or burning one.
But what technique is this that I am screwing up and how do i do it right?
Cook it longer, I use the same method for pork chops and steak because in a cast iron grill pan you get the nice lines, then I turn it over in another hot castiron skillet and into my toaster oven until done, this way I get the juices to make a sauce out of chicken or beef stock, wine and herbs. Test for doneness by poking with your finger, the firmer it is the more done it is.

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Old 11-01-2004, 05:09 PM   #3
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why do you use the second cast iron skillet? is it a regular skillet or a grill pan?
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Old 11-01-2004, 05:11 PM   #4
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Quote:
Originally Posted by vilasman1
why do you use the second cast iron skillet? is it a regular skillet or a grill pan?
regular flat bottommed cast iron. With the other one it is hard to have any juices so I just transfer it.
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Old 11-01-2004, 05:21 PM   #5
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mine (grill pan) was guess i slathered it with to much olive oil
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Old 11-01-2004, 05:24 PM   #6
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Quote:
Originally Posted by vilasman1
mine (grill pan) was guess i slathered it with to much olive oil
It does not require much, I use a brush because otherwise it just sits in the slits and burns.
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Old 11-01-2004, 05:41 PM   #7
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Go light on the olive oil and shove it in the oven on the hot skillet. yum!
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Old 11-02-2004, 10:05 PM   #8
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what you did was, you grilled then broiled.

next time, set your oven on bake instead of broil to about 425 degrees, and cook the lamb longer if you want it more done. If you rubbed/marinated/brushed the lamb in olive oil, then you shouldn't need any more if you're going to grill it. just don't move the lamb once you add it to the grill before it has had a chance to sear and it won't stick. it should come off fine as long as you have that nice char on the surface of the lamb.
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Old 11-03-2004, 08:36 AM   #9
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lamb is generally greasy, so it doesn't need much oil, if any at all. i grill lamb frequently, and only put on evoo when i want that flavor.
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Old 11-03-2004, 08:07 PM   #10
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I understand grill and broil
Now what is sear and braise? What would I have done differently? And is there a rule of thumb on how long the meat has to stay in the pan before crust forms?
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