Yesterday was like Christmas. I got my Anova Immersion Heater, Lapavi tub, lid, and rack and this evening I finally tried out my first cook with Lamb Shoulder Chops. Now I normally grill these like steaks but decided to Sous Vide it like a steak. I set the temperature for 135 degrees and cooked the lamb for 1 hour in a vac bag with oil, rosemary, honey, soy sauce, and dijon mustard.
After the hour passed I began my vegetable and after it was half done I started the cast iron pan and seared the meat on each side.
Impressions: I really don't thing this cut of meat is good for sous vide. The meat was incredible in flavor but the connective fat and tissues was almost impossible to cut through. It isn't a matter of how long it is cooked but rather the connective tissues really need to heat of the broiler to really break down and release the adhesion tissues. Typically when I broil or grill it the meat is popping out of the connective tissues. I'll experiment with the lamb t-bone steaks next to see how well they work. I am U.S. and I love the taste of lamb so I will love to publish every successful lamb dish I make. I am a regular 'food lab' kind of cook. :)
bon appetit
No comments:
Post a Comment