SV Rack of lamb, red wine reduction, with grilled romaine... best egged meal yet.

Little Steven

I haven't done lamb shanks yet. I normally do them in a tajine and the results are awesome. I've done confit duck leg quarters but I didn't use enough duck fat. Want to try pork spares too. It's a lot of foresight to be ready for dinner two or three days in advance.

Charlesmaneri

thats a grand slam for sure the lamb looks insane !!

FearlessTheEggNoob

I am thankful for the SV posts made here that got me on board. It's a great tool. For the game last night I took a frozen thick cut prime ribeye from costco, slit open the vacuum bag and added kosher salt, coarse ground pepper, and some leftover beef stock, threw it back in the freezer to let it harden, pulled it out and resealed it, and plopped it in the SV Demi for 3-4-ish hours at 140. Tasted just like a perfect medium prime rib.

caliking

LS - I'm not the most organized person, but if I can figure out what can cook for 24hrs, 48hrs, 72hrs then I could load it up on the weekend and have meals almost ready when i get home on Mon, Tues, Wed. This is wishful thinking - I don't know if it is logistically feasible. 

@FearlessTheEggNoob - that sounds good! I haven't tried any kind of liquid in the bag yet, so I'll that on the list of SV experiements to try.