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#1
11-17-2000, 11:40 AM
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 Technique for Skinning Lamb Fries There supposedly is a technique to skinning Lamb Fries but I've never seen it or done it. This is a very popular dish in Kentucky but can't be found in NJ.  |
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#2
11-17-2000, 11:48 AM
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 Hello wfmitchell, and welcome to the ChefTalk Cafe! Interesting question, I have never heard of Lamb Fries till now? Anyone know how to skin these with ease? wfmitchell, if you have any questions or comments about the Cafe please feel free to email me or one of the Cafe moderators. ------------------ Thanks, Nicko ChefTalk Cafe Administrator nicko@cheftalk.com www.cheftalk.com "A food lover's link to professional chefs!" |
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#3
11-17-2000, 02:58 PM
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| Hello, and welcome! As one of the few Colorodoans who actually admit to eating "Rocky Mountain Oysters", I applaud you the courage to tackle lamb fries! I have a recipe for preparing if you need it, but to skin them, you'll need to blanch them for about 3 minutes, and then plunge into iced water. Strip, drain, pat dry and cut into thin slices. Good luck! Julie |
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#4
11-17-2000, 03:01 PM
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| Sounds very similar to removing the skin from sweetbreads ChefJulie. ------------------ Thanks, Nicko ChefTalk Cafe Administrator nicko@cheftalk.com www.cheftalk.com "A food lover's link to professional chefs!" |
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