How to tell if stir fry lamb is done?
I am following this recipe to make stir fry lamb.
However, I always end up overcooking the lamb out of fear of serving raw food, resulting in tough pieces of meat.
How do I tell when the slices of lamb is done when stir/pan frying?
Best Answer
When any meat is sliced thinly you know it is done when it is seared on the outside, that's really it. The 6 minutes in the recipe sounds like too long to me depending on how thinly you've sliced your lamb, I'd halve the time myself. 30 seconds with the lamb, then add the garlic, stir fry for 1 minute and thirty seconds, then add the herbs until wilted, then out.
That's assuming you've got a really hot burner which can do genuine wok cooking. If all you have is a wimpy medium-size burner then the 6 minutes is realistic. In that case I'd slice the lamb a bit thicker and add a bit of the reserved marinade and a bit of water to keep things moist after frying off the garlic for a minute.
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Quick Answer about "How to tell if stir fry lamb is done?"
Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre. Springy = medium – pink throughout. Firmer = well-done range – mostly brown inside.How do you tell if lamb is cooked properly?
No matter how you like your lamb cooked, the best way to gauge when it has reached your desired doneness is with a meat thermometer. You don't want to cook your lamb much past 145\xb0F, or else it will dry out. The only exception to this rule is ground lamb, which should be cooked to 160\xb0F.How long does diced lamb take to cook in a frying pan?
Put the lamb in a searing hot frying pan (non-stick is best). Cook for about 12-14 minutes, turning occasionally until the meat is nicely browned all over.Is it OK for lamb to be a little pink?
A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink. It needs to be thoroughly cooked and browned.Is chewy lamb undercooked or overcooked?
Overcooking lamb The gelatin can keep the meat juicy and moist until a certain degree, but eventually it will burst and leave your meat without any protection. The result: dry, chewy lamb. The best way to ensure your lamb stays juicy and moist is to keep it from reaching those well-done temperatures.Simple Lamb Stir Fry Recipe
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Answer 2
Cook the meat rare before slicing, in a pan or the oven. Steam the vegetables. Heat oil in the wok and add one plate worth of food (especially if it is a small wok over an electric range). It should only take a short amount of time to fry the already cooked ingredients, and one plate at a time is a nuisance, but it means the wok is sizzling hot for each plate.
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