Sous Vide Cooking, Baby!

[SRW1000]

The first thing I thought of was when I saw it with the skin peeled back was pot roast. Seems there is a lot of meat in the tongue.

Yes, other than the outer skin, it's all meat and very little waste. Plus, no bones!

The toughest part is getting past the look and thought of it. If you can manage that, it's all reward.

 

[Sonnie Parker]

Hey... my ribeye loins don't look the greatest or smell the greatest at about 70 days. Of course, they don't look as bad as the tongue, which some might have to get past the thought of it.

 

[SRW1000]

Hey... my ribeye loins don't look the greatest or smell the greatest at about 70 days. Of course, they don't look as bad as the tongue, which some might have to get past the thought of it.

Dry aging is one of those things I really need to try at some point. I've just been chicken to give it a shot.

How much improvement do you think you get to the flavor? Is it that transformative?

 

[Sonnie Parker]

This is wet aging... vacuum sealed from the meat plant. I've not tried dry aging, but I can tell you the wet age is phenomenal... the best flavor, tender and juicy at medium to medium rare. The raw meat just looks rough and it's slimy on the fat portion... have to trim it off.

 

[SRW1000]

Found a great deal on New Zealand lamb this weekend and couldn't resist picking it up. Last time, I cooked it at 24 hours at 140 degrees, and while my wife liked it, I thought the texture was too mealy.

This time I went for just six and a half hours at 135 degrees. The result was a perfect medium. Tender enough to cut with a fork, but without the mealy texture of my earlier cook. Lamb can sometimes get tough and dry, but sous vide eliminates that problem. It was finished off in the oven using the convection roast setting at 450 degrees for about 15 minutes, turning once.

Here's what it looked like out of the bag. Not very appetizing.

And then after some time in the oven:

Look at that juicy inside!

And on the plate with some roasted carrots and mashed potatoes.

If you've got a sous vide setup and been hesitant to try lamb, give it a shot. It makes it almost fool-proof, and gives you a great shot at giving you some of the best lamb you may have ever had.

Scott