For die-hard meat lovers, nothing works better than some fleshy and juicy mutton. If cooked properly, the red meat turns out to be moist and tender, which makes for a toothsome meal. Apart from offering an extraordinary taste, it carries a load of proteins. It is also considered a good source of vitamin B-12 and minerals like iron and zinc.
However, mutton contains a relatively high amount of fat and cholesterol, so it’s advisable to have it in moderation only. Due to its rich texture and flavor, mutton is served and eaten on special occasions. The popularity of this particular delicacy can be pinned down to its versatility. This meat can be prepared in several ways and churned into various meals. It’s always confusing to decide what to serve guests as appetizers. With limited options and a handful of chicken or cheese items, mutton is a savior. Remember, a mutton snack is a must if you have staunch mutton lovers over, as they can’t be pleased with anything else. Here are some inviting mutton snacks you can make at home –
This popular party starter is a specialty of Hyderabad, which is famous all over the country for its culinary produce. Mutton shami kebabs are super soft and so airy that you can gobble one kebab after another without stopping.
This is another variety of mutton kebabs but with a world of difference. This kebab is made with various dals like moong dal, urad dal, matar dal mixed with mutton chops. A little warning here – this recipe takes time to make, so prepare in advance.
Kashmiri Mutton Kofta
These tender meatballs from the lands of Kashmir will turn out to be an instant hit at any social gathering. Cooked in mustard oil and sauteed with spices like Kashmiri Mirch, saunf powder, and saunth powder.
Coffee Coffee-marinated mutton Chops.
Try this mutton chops recipe with a surprise spin to test and show off your creative culinary skills. This mutton is marinated in coffee, honey, and vinegar. Present this unique, never-seen-before mutton starter and impress your guests. Serve any of these delectable mutton snacks at the next party you host and gather the appreciation you deserve as a stellar cook.
Many of us are often given blurred visions of specific food preparation techniques. We forget many vital processes, thanks to commercialized quick-to-eat food products that make us want to pop them in the oven, and voila! There are specific kitchen/cooking metrics that Food Central does not encourage but would like you to know to be kitchen-smart. Here are a few simple cooking tips that you might find handy when you do cooking. Preparing ingredients is sometimes tedious, like washing vegetables, peeling prawns, washing shellfish, dressing the sirloin, etc. If you know what’s best for yourself in the kitchen, you might be able to run away from a particular fuss by using these food techniques:
Salt your water when you’re hard-boiling eggs. The trick to easy-peel boil eggs is adding salt to lukewarm water, turning on the fire, and cooking the eggs. When your water is boiled, turn down your fire to simmer. Constantly check your eggs for cracks – Too hot of the water will crack your eggs (and if you want to save gas by putting in hot boiling water to boil your eggs, you might crack a lot of them if you’re cooking in a chunk); salt your water by adding in around one handful of salt to 5 liters of water. The salt will lengthen your boiling time but will make your life 100 times simpler.
Keep your knife hot when you’re slicing ‘vulnerable’ food items. The trick to making the perfect slice for eggs or cheesecake (and some chocolate products) is to keep your knife hot, not warm. Stainless steel does not stay in hot temperatures well, and looking at your thin chef knife, it won’t keep it for long, either. Clean your blade, dip it into hot boiling water for a while, or put it over the naked fire, then make your incision – You’ll notice that it makes a clean cut.
When you slice eggs, keep the yolk on top. Hard-boiled eggs are best cut (usually in half) from their yolk section first. Always look for the yolk, then make your incision there. Slicing too far away from the yolk makes it hard for you to aim OK – It also makes your egg portions uneven. In some instances where you can’t see the yolk or it’s already out in the open, follow No. 2 and do it your way.
Use egg whites to ‘smoothen’ your chicken. If you’re marinating chicken, you can also add egg white into your marinade and keep them inside—for example, one whole chicken (portioned into 8) and one large egg white. After cooking the chicken, you’ll notice the skin is smoother. Italian sauces are best left for a day before consumption. Many homemade Italian sauces are great – Even better if you ‘age’ them for a day.
As the liquid evaporates from your sauces (giving you a more focused and intense flavor) and incorporates other ingredients using its naturals, these sauces will not lose their taste for a day but give you a more significant punch the next day. The best few examples are basic tomato sauces, pesto, and stocks like Velouté (white stock – Can be vegetable, fish, shellfish, or chicken) or (X – can be any vegetable) Concasse.