Sous vide

jonumberone · 11-30-2015, 07:26 AM

Next up I tried a rack of lamb.
Seasoned with salt & pepper. I also through in a couple sprigs of Rosemary
Cooked at 130° for 2.5 hours

Second try, still not the greatest sear.
I was even more apprehensive with the more delicate lamb than with the steaks.
Again, I think I could've seared longer without jeopardizing the interior.

Next up some eggs for breakfast.
Cooked in their shells @ 167° for 14 min.
Served over some Pulled Pork Hash I made with some leftovers.
The yolk had custard like consistency. I prefer it more runny.
After some more reading I'm going to try 163° next time.

Sous vide shrimp was the next attempt.
Seasoned with smoked sea salt, pepper and cooked with EVOO in the bag.
14 minutes @ 149°
Finished in a cast iron skillet with butter and a dash of Cajun seasoning for about 1 min.
Served over yellow corn grits.
Everything came out perfect on this one!

11-30-2015, 07:26 AM	#2
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,494 Trading: (62)	Re: Sous vide Next up I tried a rack of lamb. Seasoned with salt & pepper. I also through in a couple sprigs of Rosemary Cooked at 130° for 2.5 hours Second try, still not the greatest sear. I was even more apprehensive with the more delicate lamb than with the steaks. Again, I think I could've seared longer without jeopardizing the interior. Next up some eggs for breakfast. Cooked in their shells @ 167° for 14 min. Served over some Pulled Pork Hash I made with some leftovers. The yolk had custard like consistency. I prefer it more runny. After some more reading I'm going to try 163° next time. Sous vide shrimp was the next attempt. Seasoned with smoked sea salt, pepper and cooked with EVOO in the bag. 14 minutes @ 149° Finished in a cast iron skillet with butter and a dash of Cajun seasoning for about 1 min. Served over yellow corn grits. Everything came out perfect on this one! __________________ Sex junkie looking for a dealer