Sous Vide, Update #2

[coraa]

Success, 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.

Comments

[morganlf.livejournal.com]

Nom. I've never actually cooked a lamb chop. Or a pork chop for that matter. :-)

[buymeaclue.livejournal.com]

Yum!

Sous Vide Supreme

[mreades.livejournal.com]

134F is perfect for lamb and beef medium rare. To get perfect beets you need to cook longer at 182F or crank up the temp to 185F and cook the same length of time as before.

[rachelmanija.livejournal.com]

I'm curious to hear about sous viding eggs. Apparently you can get an interesting "fudge-like" texture, or so I hear via Wylie Dufresne.

[coraa.livejournal.com]

Conveniently, I'm making myself eggs benedict in it for lunch today, so we'll see! I also want to try it with scrambled eggs. May do both at the same time.