I'm the Culinary God

Chapter 1182: Chapter 476: What Little Kitty Could Refuse Low-Temperature Slow-Cooked Goose Liver? Clear Soup Lamb Spine!

Next, put the bags of goose liver inside and start cooking them in a water bath.

This method preserves the freshness and moisture of the goose liver to the greatest extent compared to direct boiling in water, giving the liver an extremely delicate texture.

While the goose liver was cooking, Lin Xu looked at Wei Qian and asked:

"What’s for dinner?"

"The pastry department is making meat buns. Tonight, we plan to have spicy sour soup with meat buns. If you don’t want to eat that, we can make something else."

Spicy sour soup with meat buns sounds good, but since the senior brother is visiting, just eating buns seems a bit impolite.

Lin Xu went to the cold storage to see if there were any rare ingredients.

Then he saw a lamb spine soaking in water.

In a broad sense, lamb spine refers to the spine of the lamb, but strictly speaking, it also includes the ribs.

In the past, when eating lamb, the meat was stripped from the bones. Not only the spine but also the ribs were cleaned of meat, leaving only the spinal bones and curved ribs, along with the pointed tail vertebra, resembling a scorpion, hence the name "lamb spine".

Lamb spine basically has no meat, and in the past, it was used by the lower class to make soup to satisfy cravings.

But now it has become a rare delicacy. Whether in lamb spine hotpot, clear soup lamb spine with meat and broth, or roasted lamb spine, they have all maximized the potential of this scantily meaty ingredient.

It’s freezing now, and since the senior brother is here, let’s simply make a pot of clear soup lamb spine.

Near the end of the cooking, add some white radish for nutrition and taste, and after eating, you’ll feel warm and satisfied.

Lin Xu took the lamb spine along with the soaked blood water.

Using a knife, he separated the spine piece by piece.

The joints of the lamb spine are rich in fascia and attached meat, which is the fun of eating lamb spine.

Besides the outer flesh, the bone cavity of the lamb spine contains quite a bit of marrow, which can be sucked out like jelly after cooking, and it’s simply delicious.

Chopped lamb spine was placed in the clay pot, with cold water added, and boiled with high heat.

Skim off the foam, add Angelica dahurica, white cardamom, white pepper, then some Chinese ginger, lesser galangal, and red dates, then cover and cook.

Cooking the lamb spine does not need parboiling, just add cold water directly to the pot, skimming the foam will prevent any off-flavors.

If the foam persists, you can add a large bowl of cold water to agitate it, making the soup clearer.

This kind of part not touched by innards or outer skin has off-flavors mainly due to blood smell; as long as you cook through and skim the blood foam, the soup will remain clear throughout.

To make clear soup lamb spine, a pressure cooker cannot be used; otherwise, it will turn into milky soup lamb spine.

"I found out, junior, you truly are a talent. Both red-braised and clear soup turn out well, you’ve mastered the lamb."

"Far from it, I still haven’t learned many lamb dishes, like braised lamb with scallions and fish and lamb fresh, I must keep trying."

Xie Baomin smiled and asked:

"Have you learned pot roasted mutton?"

"Yes, boil then steam, steam then fry, I’ve completely understood."

With the pot roast technique in hand, pot roasted mutton is not a problem, even more proficient than most veteran chefs, but it’s not something to boast about.

After all, others develop these skills through practice, while I use cheats.

After setting lamb spine to stew, Lin Xu and Xie Baomin drank tea and chatted outside.

Soon, an hour passed.

Dinner time was approaching.

Lin Xu turned off the constant temperature cooker, but did not immediately take out the goose liver, letting them continue to soak in the hot water to cook thoroughly, allowing the essence and aromas to be reabsorbed into the meat as the temperature drops.

Apart from the goose liver being ready, the lamb spine stewing in the clay pot was almost done as well.

Lin Xu lifted the lid, and a rich aroma wafted out; the lamb spine was completely cooked through, with marrow bits floating on the surface of the clear soup.

Lin Xu added chopped white radish into the pot; these white jade turnips grown in sandy soil were crisp in texture and sweet in taste, a natural partner for lamb.

If using ordinary radishes, an odd smell would be present, so it’s best to use salt beforehand to draw out moisture before stewing with lamb.

After adding the radishes, weighing the amount of lamb and broth, Lin Xu added a tablespoon of salt.

Next, continue to stew for fifteen minutes.

The best state of clear soup lamb spine is when the radish is just cooked through but still retains a crispy texture and sweet taste, while the lamb soup is aromatic yet flavorful, perfectly balanced in saltiness.

Fifteen minutes passed.

Lin Xu turned off the stove, placed the clay pot directly on the dining table, then laid out chopped cilantro, homemade lamb oil chili from yesterday, and other seasonings for dining.

Serve a bowl of lamb spine, adding some cilantro for those who like it, or lamb oil chili for spice lovers.

First, a sip of soup, with the mildly hot lamb soup driving away the winter chill, then grabbing a piece of lamb spine, starting to tear at the fascia and attached meat.

Despite the sparse meat on the lamb spine, everyone finds it even more flavorful as they eat.

Especially the satisfaction when pulling out a piece of meat from the joint seams and popping it into the mouth outweighs even a big bite of lamb leg.

Chewing clean a piece of lamb spine as if treasure hunting, then inhaling from the hole in between, a slick, rich marrow slides out, and is swallowed down beautifully.

This delightful chewing and swallowing push aside the bone, randomly picking a lucky spine part to continue a fierce battle.