(02-17-2023, 12:18 AM)ShadowsDad Wrote: Glad you're liking it Freddy! It's a magical cooking technique tailor made for guys. What guy doesn't like cooking meat with fire?
We had a couple over awhile back for lamb and beef that was SV. (I may have mentioned this before) Debbie doesn't normally eat meat. She made a comment (Please take it in the most innocent way as it was intended, as I did) , "Brian I'd eat your meat anytime.". She liked the results that much. The lamb really didn't taste like lamb but more like very tender beef. My wife doesn't like the potentially strong aroma of lamb (but I do) and there was none of that. For me it was just mehhh. For me part of the character of lamb is the aroma and the attendant flavor. But the lack doesn't keep me from partaking of it over and over.
Brian, I did my first lamb chop last week and was really happy with the result. It was cooked through but pink, the way I like it. I must admit that I do not care for leg of lamb because of its (to me) gamey taste. Lamb chops, though, I have always liked and sous vide was made for them, in my opinion.
Another thing I like is being able to cook from frozen. The supermarket had 1-inch pork chops on sale, packed in twos. I made one for dinner and decided to take a chance on what I had read, that one can sous video from frozen. I lightly seasoned it, vacuum sealed it, and tossed it in the freezer. About two weeks later, I didn't know what I wanted for dinner when I remembered the chop. Using the sous vide machine, I added the recommended extra time for defrosting/cooking and added a quick side of broad noodles and broccoli and, voila, dinner with minimal cleanup.
Marko and
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