SC - Competition entry
Debra Hense
DHense at ifmc.org
Tue Mar 14 08:09:07 PST 2000
Almost a year ago I entered a cooking competition - with a lamb stew dish from Menagier. I cut up the lamb into bite-sized chunks and cooked and then served the dish. I didn't 'stew' the dish until the lamb was in stringing shreds. I was marked down by the judges because it wasn't shredded - "as that is how lamb and mutton are supposed to be served. " Her words - not mine. I know its being picky, but this was the only area where my marks were lowered. And it has bothered me ever since.
I disagreed then, and I disagree now that all mutton and lamb when served in a sauce or stew/soup must be cooked to mushy strings. IMO, the chunks had a nice texture and were extremely tender and tasty.
Am I wrong about this? Has lamb and mutton always been cooked to mush? Or, is this a case where modern tastes and preferences of the judge are taking precedence over what was medieval?
Kateryn de Develyn
nickiandme at worldnet.att.net
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