How to stew lamb chops the fastest? When is the lamb chops considered rotten?

Eating mutton in winter is very nourishing. Lamb chops refer to the meat of the sheep with ribs, and there is a thin film on the outside. Since each piece of meat contains a bone, it is usually difficult to judge whether the lamb chops are stewed well by looking at the lamb chops in the pot. So it is very difficult to grasp! Today, let's take a look at how to consider lamb chops to be well-cooked and how to stew lamb chops the fastest! I hope to bring you a little surprise in life.

Contents of this article

1. How to stew lamb chops the fastest

2. What is considered a rotten lamb chop?

3. Precautions for stewing lamb chops

How to stew lamb chops the fastest

Cook in a pressure cooker.

The speed at which food becomes cooked is related to the temperature. Since the pressure cooker will tightly seal the water, the water vapor produced by the evaporation of water cannot diffuse in the air and can only remain in the pressure cooker, increasing the pressure inside the pot and forming a higher temperature and pressure environment.

Other pots do not have the airtight conditions of a pressure cooker. As the water vapor is released, they cannot quickly form a high-temperature, high-pressure environment. Therefore, when stewing lamb chops in a pressure cooker, no matter whether the meat is tough or tender, it can be stewed faster than in other pots.

How to say lamb chops are rotten

The meat can be separated from the bones.

Lamb chops refer to the meat of the sheep attached to the ribs, which is covered with a thin membrane. Since each piece of meat contains a bone, it is difficult to judge whether it is stewed well by looking at the lamb chops in the pot.

At this time, you can use chopsticks to poke the lamb chops. When the meat can be easily separated from the bones, it is basically stewed. You can remove it from the pot or eat a small piece. This is the most direct way to feel whether the lamb chops are stewed.

Notes on stewing lamb chops

1. Pay attention to blanching: Since mutton has a strong smell, lamb chops are no exception. Before stewing, they need to be blanched. After processing the blood in the lamb chops, some of the smell can be removed.

2. Put the lamb chops in cold water: If you use hot water directly to stew the lamb chops, the outer layer of the lamb chops will be cooked first, locking the surface and preventing the fishy smell of the meat inside from dissipating. The stewed lamb chops will taste fishy. If you use cold water, the lamb chops will be heated evenly and the fishy smell can slowly dissipate from the inside, so the stewed lamb chops will taste better.