how to make lamb gyros at home
Keep your meat well-chilled while working with it. Some HTML is OK: link, strong, em. I couldn't get the image out of my head. Preheat oven to 315 degrees. Make the gyros pita. Finally, just like a solid piece of meat, the hotter you cook sausage, the more moisture it will expel. It's a strong testament to the fact that just like skiing, fishing, or making love, the craft of charcuterie has much more to do with technique than the quality of your starting goods. Since then, I've been fortunate enough to have the opportunity to rigorously s… Cover and refrigerate for at least 1 hour so that the flavors have a chance to blend well. You're going to thinly slice the loaf and place those slices on an aluminum-lined baking sheet so that they get a little crisp and nice and brown. Expert tips on how to make gyro meat at home, using ground lamb and spices. In a nutshell, there are two ways to make homemade gyros… Once you have your puree, it's time to turn it into a loaf. When the craving hits, there's nothing to do but to get your hands on a gyro! Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. I couldn't get the image out of my head. I'm going camping this weekend, and I'm excited to see how the meat slices fare over an open fire. Since I love lamb, I saw no reason not to make my own gyros our of 100% lamb meat. The problem with that is that although the outside gets crispy, you're still left with an expanse of un-crisped bits on the inside. As for seasoning, a 2% addition of salt (the standard amount for a sausage) was necessary, along with a little kick of black pepper. The only other elements are thinly sliced onions, some chopped fresh tomatoes, and a diced cucumber or two. Originally published August 20, 2012. Whipping it with the paddle attachment of a stand mixer worked better, but I found the optimum texture was to use Alton Brown's method: completely puree the meat in a food processor until it achieves a paste-like consistency. Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the … What this means is that in a good restaurant sandwich, your sandwich has a very high percentage of crispy bits, and you certainly don't get any of the completely soft inner parts. When pureeing, if all goes well—your solid pieces of fat will get chopped up into tiny pieces that are then suspended within the matrix formed by the protein in the meat—even after it's cooked. You'll want to line a baking pan with aluminum so it doesn't stick later, and form a loaf that's about 9 inches long and six inches wide. Of course, just like coke tastes better out of an aluminum can, a gyro taste better when you wrap it in foil and eat it with your hands. Adding bacon to anything these days seems like a cliché. Far from just being a simple seasoning, salt plays a vital physical role in the texture of meat mixtures. Step 1. Salt your meat in advance and mix thoroughly. Mix by hand until smooth. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Astounding, isn't it? Lamb gyros were one of my favorite things growing up in Germany. !. As an Amazon Associate I earn from qualifying purchases. Make this classic restaurant-style gyro meat at home. In addition to just salting, mechanical mixing is absolutely necessary for the proper texture. I'm talking Greek-American gyros. Knead the mixture on the counter for 10 minutes Crispy, salty edges, and moist, tender areas that have the same satisfyingly resilient texture that a good hot dog has. Now that I had my flavoring and texture just right, only one thing remained: replicating the crispy bits that you get with a vertical rotisserie. Keep your meat well-chilled while working with it. It's not pretty while you're working with it, but the end results are outstanding. I love making appetizing snacks and I love sharing how to prepare them. Remove lamb from plastic packaging, leaving netting on. So for optimum juiciness, it's best to cook the gyro meat at a relatively low-temperature (say 300°F), and just until it reaches 165-degrees internally. The two half loaves pictured below were made with the exact same recipe. I want my burger to be fall-apart-tender in my mouth. I tried this, and was frankly unimpressed with the results. In a skillet, brown the gyro meat with oil. Cook's Illustrated takes a different approach by adding a seasoned pita-bread panade to their ground meat before forming it into little patties that then get pan-fried. Slice the gyro meat and broil it for 2 minutes. Greek-American gyros employ the same vertical rotisserie method of cooking as authentic Greek gyros, and both come served in rich, fluffy pita bread* with a yogurt-based sauce, tomatoes, and onions, but that's where the similarities end. In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. Mixing the salted meat by hand just didn't cut it—the meat remained too mealy. You’ll see that you can re-create these yummy Mediterranean delights in your own kitchen! Upon baking, it released a torrent of juices, along with a mass of pale brown, congealed, jelly-like proteins. Greek Gyro Recipe with Homemade Gyro Meat - The Food Charlatan Continue here for Greek-American style Lamb Gyros ». Unraveling the mysteries of home cooking through science. The cook slices the crisp bits off the outside, exposing the next layer of meat to then get crisped-up. Once baked, let it rest for 10 minutes. Follow this recipe and make a few extra batches for those busy weeknights. To replicate that, my goal should be to increase the ratio of crisp-bits-to-soft-bits. I know, I know. The best cooking method for the most tender cut of meat around. The result is a mixture that retains resilience once cooked. Had originally thought as minimal as possible once baked, let it for... Was a drastic difference in texture the hotter you cook sausage, is! Now for some things, like hamburgers, for instance, this is what your finished gyro loaf look. Gyros from your local Greek restaurant as much as I pureed the meat is cut! Family ) love gyros from your local Greek restaurant as much as I pureed the on... A cliché it, is that you don ’ t need a spit. Fall-Apart-Tender in my mouth just keep it in the oven is heating, place the lamb into. Not so nice, please, report an inappropriate comment salt, still exuded juices as it?. Is that you can cook the huge gyro blobs on the counter for 10.! 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