I'm entering my first culinary competition soon and I'm looking for some guidance. It's a Army culinary competition but it is getting judged from members of the ACF. I'm doing Lamb. I need 4 plates. And ideas or helpful hints.
Lamb mixiote! It's a Mexican spiced lamb steamed/braised in maguey (or banana) leaves
__________________ Primary: altbier Tap 1: pale ale Tap 2: hibiscus kolsch Tap 3: traditional kolsch Tap 4: moose drool clone Tap 5: soda Bottles: porter, raspberry ale, and a lot of commercial microbrews planning:flanders red or oud bruin
So been looking into it. I may have a hard time doing that because I only will have 60 minutes from start to finish. I'm going to be looking into a work around maybe another cut of Lamb.
Not sure yet. I have to tell them. I was thinking bone on loin but it's kinda always played out. I wanted to be the plate that's different in a good way.
Well I dunno. I like a good lamb curry, personally, but for a competition maybe those types of dishes are difficult to make a good-looking dish aesthetically.
So been looking into it. I may have a hard time doing that because I only will have 60 minutes from start to finish.
what about using a pressure cooker?
__________________ Primary: altbier Tap 1: pale ale Tap 2: hibiscus kolsch Tap 3: traditional kolsch Tap 4: moose drool clone Tap 5: soda Bottles: porter, raspberry ale, and a lot of commercial microbrews planning:flanders red or oud bruin
Probably not much help but I have an authentic Greek place down the street that makes an amazing Gyro. No idea how they spice it, but nice big chunks of lamb. Love those dang things, it's all I eat there.
ACF members?
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