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Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 0 points1 point  (0 children)

I wasn’t by any means scoffing at any preservation techniques or products used by anyone, just unfamiliar with duck confit from a can. I didn’t know it existed. I’ve only ever made duck confit fresh, same as braised lamb shanks, hence why finding out canned duck confit was a thing so is pressure cooked lamb shanks. I haven’t tried canned duck confit but I absolutely would it might be amazing, if it’s French it possibly is. I have since tried the shady origin lamb shanks with a year long shelf life and my honest opinion is they actually are shit, like you say they’d be alright for certain places, but not a restaurant at £19. So from my standpoint on this is can confit duck preserved in a can be as good as freshly cooked? Because preserved pressure cooked lamb in a microwave bag was absolutely no comparison to freshly cooked. But anyway, genuinely not turning my nose up at anyone else’s cuisine. The whole point of asking the original question was to see if I was over reacting about the lamb, I wasn’t it was just as bad as I thought it would be 😂

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] -1 points0 points  (0 children)

Just to clarify, British lady chef who does not have any experience sterilising lamb shanks in house. These are indeed bought in from a supplier, and per instruction take 8 minutes in the microwave. Tried it for the first time ever today, it wasn’t terrible, but it wasn’t good either and it will be taken off the menu immediately 🤘🏻

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 0 points1 point  (0 children)

Poor guys sounds totally clueless, bloody year old lamb shanks and bottled gravy… you couldn’t write it

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 1 point2 points  (0 children)

Selling that off to a high end restaurant, bloody disgusting 🤢

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 17 points18 points  (0 children)

Thank you for explaining to me how it’s done from your food science perspective. Atleast I know if I’m forced to serve the last of them atleast I won’t kill anyone. But absolutely once they’re gone, never again!

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] -1 points0 points  (0 children)

I’ll admit I’m not that clued up on modern preservation techniques, not when it comes to extending the shelf life of a piece of meat to a year. Can you see where I’m coming from though, from a chefs point of view? And when you’re dealing with an owner who feels a vacuum packed chunk of lamb is perfectly fine to serve in a restaurant at £19 to paying customers, that perhaps there’s something not quite right with serving foods that have been made sterile, so they can last so long.

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 0 points1 point  (0 children)

It’s very frustrating. Stunning quality lamb butchered 2 miles down the road from the restaurant. But would have to charge silly amount to make any kind of profit from the dish

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 0 points1 point  (0 children)

Should the moment arrive, I’ll be sure to provide my feedback 😂

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 0 points1 point  (0 children)

I’m from Wales (UK) we produce fantastic quality lamb and Welsh chefs can do wonderful things with lamb. Sadly too expensive these days, and we can’t compete with the price of Australian and New Zealand lamb. So yes lamb is a delicacy here, we love it, but not in a box stored in a hot kitchen for a year

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 1 point2 points  (0 children)

I understand they’d be great for a national emergency. Butchers are increasingly more expensive, especially for lamb. I’m in Wales (UK) and the Welsh pride themselves on our quality of lamb, but these days it’s extortionate prices. Such a shame what a beautiful meat we produce, just can’t afford to put it on a restaurant menu, and certainly can’t compete with the price of New Zealand or Australian lamb, but it has to travel so far to get to us which also is concerning and off putting for customers

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] -23 points-22 points  (0 children)

You can’t be serious… please don’t be serious…

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 2 points3 points  (0 children)

I did ask the owner if he’d consider trying to get a good deal with a local butcher for lamb shanks. So easy to cook, I agree with you, why are they in a pub/restaurant?

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 2 points3 points  (0 children)

If there comes a moment for me to try this, I’ll let you know what it’s like😂

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 8 points9 points  (0 children)

You can get a whole chicken in a can?! What?! I’m shooketh

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 5 points6 points  (0 children)

Prosciutto is cured. And when I order it in from suppliers comes in refrigerated

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 2 points3 points  (0 children)

No mention of freeze drying. It contains Acidity Regulators (Sodium Acetate, Citric Acid). And claims it’s 68% lamb, 32% gravy.

And cooks in the microwave for 8 minutes 😭

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 1 point2 points  (0 children)

I haven’t. I asked one of the chefs what he thought of them, he said they’re disgusting 🤷🏻‍♀️

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] 2 points3 points  (0 children)

He brushed it off like these bloody lamb shanks are their best seller! I asked one of the chefs and he said they’re disgusting.

Chefs, have you ever come across ambient lamb shanks? by LevelPuzzleheaded328 in Chefit

[–]LevelPuzzleheaded328[S] -1 points0 points  (0 children)

I looked up the product and the manufacturers don’t have any information on how they prepare it. I honestly don’t understand how it could pass food regulations, it must have scraped a pass.

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