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Sous Vide Experimentation
Nov. 29th, 2009 02:09 pmThere is yet another food poll -- this one about what I should try in my first sous vide dinner experiment -- at Livejournal.
Nov. 29th, 2009
Sous Vide Cookery
Nov. 29th, 2009 02:25 pmTonight will be the first experiment with the sous vide supreme, so I thought I'd have a poll to help me decide what to try first.
[Poll #1492032]
(Whatever it is would probably be preceded by a light soup -- tomato, consomme or miso, depending on what the main dish is -- and served with rice, except for the eggs benedict or florentine which require no other starch.)
[Poll #1492032]
(Whatever it is would probably be preceded by a light soup -- tomato, consomme or miso, depending on what the main dish is -- and served with rice, except for the eggs benedict or florentine which require no other starch.)
Sous Vide, Update #1
Nov. 29th, 2009 07:15 pmSo I decided to go with the beets with balsamic and brown sugar, and the lamb.
( Details of how I cooked it all )
( Details of how I cooked it all )
Sous Vide, Update #2
Nov. 29th, 2009 10:40 pmSuccess, sez I!
So I finished the lamb by searing it very briefly (45 seconds per side) in butter, just to give it a nice crust, and then made a super-quick pan sauce with the fond and the juices.
Results:
The beets are a little bit less soft than I like -- I think next time I will jack the heat up just a tad -- but are firm and juicy and perfectly infused with the brown sugar and balsamic vinegar. Delicious. I can't wait to try with the parsnips.
The lamb chops are perfectly done, evenly pink (I cooked them medium-rare, as that's my preference for red meat) from edge to edge without the band of gray meat around the outside that you tend to get when pan-cooking them. The chops are incredibly juicy, with good but not overpowering flavor from the rub. The meat is moist and almost silky; I've never had chops this tender before.
I'll have to do my next trial with the kind of food I'd usually poach -- chicken or fish, say -- but sous vide cooking for lamb chops is a noticeable improvement on my prior lamb chop cooking method. I bet it'd be great for steaks, too.
So I finished the lamb by searing it very briefly (45 seconds per side) in butter, just to give it a nice crust, and then made a super-quick pan sauce with the fond and the juices.
Results:
The beets are a little bit less soft than I like -- I think next time I will jack the heat up just a tad -- but are firm and juicy and perfectly infused with the brown sugar and balsamic vinegar. Delicious. I can't wait to try with the parsnips.
The lamb chops are perfectly done, evenly pink (I cooked them medium-rare, as that's my preference for red meat) from edge to edge without the band of gray meat around the outside that you tend to get when pan-cooking them. The chops are incredibly juicy, with good but not overpowering flavor from the rub. The meat is moist and almost silky; I've never had chops this tender before.
I'll have to do my next trial with the kind of food I'd usually poach -- chicken or fish, say -- but sous vide cooking for lamb chops is a noticeable improvement on my prior lamb chop cooking method. I bet it'd be great for steaks, too.