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

[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.