"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Stews
Reply
 
Thread Tools Display Modes
 
Old 08-28-2010, 07:56 PM   #1
Assistant Cook
 
obala's Avatar
 
Join Date: Aug 2010
Location: Netherlands
Posts: 6
Why did my lamb get tough?

I made a lamb goulash today, using leg of lamb from our organic meat butcher. I've made it before and it was tender and delicious. Today's result was rather tough, sort of rubbery, chewy meat, not the melt in your mouth morsels in the past. What could I have done wrong?

__________________

__________________
obala is offline   Reply With Quote
Old 08-28-2010, 08:02 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Perhaps you didn't cook it long enough.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-29-2010, 01:00 PM   #3
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I'm with Andy, long and slow wins the day. But also the cut of meat ... believe it or not, it might have been too lean, in which case longer and slower is even more important.

I don't see where you're from, but in some places you might have bought lamb but received mutton. That doesn't happen as much as it used to (hint, stronger flavor).
__________________
Claire is offline   Reply With Quote
Old 08-29-2010, 01:27 PM   #4
Assistant Cook
 
obala's Avatar
 
Join Date: Aug 2010
Location: Netherlands
Posts: 6
Thank you, chefs. I have made this goulash before with the same cut of meat (leg of lamb) from the same butcher. The only thing I did differently was to start it on Saturday evening and then let it cool off, finishing it (I thought) on Sunday morning, then reheating it just before we sat down to eat. I thought it had been long enough, but didn't seem to get any more tender when I tested it at various stages of the process. Actually I wondered whether I hadn't even cooked it too long, or that reheating was the cause. You both refer to more time, which I shall give the leftovers tomorrow. Thanks so far. (I'm an American, living in the Netherlands, by the way.)
__________________
obala is offline   Reply With Quote
Old 09-02-2010, 01:29 PM   #5
Assistant Cook
 
obala's Avatar
 
Join Date: Aug 2010
Location: Netherlands
Posts: 6
10 extra minutes in the pressure cooker at 10 lbs pressure did the trick. It was delicious. Hadn't believed it was simply underdone!
__________________
obala is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.