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sous vide lamb experiment numbere one

fishlessman
fishlessman Posts: 34,554
in EggHead Forum
ended up 9.5 hours at 131,  just a tad too tender, going to back off to 4 hours at 122 next cook. was planning on 8 hours but couldnt get off the water, too nice a day =)  then we had a frog on point for a half hour













deja vu from ten years ago



fukahwee maine

you can lead a fish to water but you can not make him drink it
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    That looks great.  I will take a tad too tender any time!  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bgebrent
    bgebrent Posts: 19,636
    That does look great!  Keep us posted on your next trial on the lamb.  Thanks for posting.
    Sandy Springs & Dawsonville Ga
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  • Sweet100s
    Sweet100s Posts: 553
    Thanks for the update @fishlessman

    What part of the lamb is that? 

    Why go lower in temp 
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  • fishlessman
    fishlessman Posts: 34,554
    Sweet100s said:
    Thanks for the update @fishlessman

    What part of the lamb is that? 

    Why go lower in temp 
    its a boneless leg. with lamb i usually shoot for rare so 122 works for me and the texture would be better for my likes with the shorter time in the bath. next long cook will be with a tougher cut, maybe a chuckeye or short ribs. you could cut that lamb with a fork, a few hours more and i bet you could make pate with a fork out of it. was good but i need some practice with the sous vide machine
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Photo Egg
    Photo Egg Posts: 12,137
    Great post...
    I do remember your original frog pointing photo from years ago. Flash backs are good when they don't involve flames.
    Thank you,
    Darian

    Galveston Texas
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  • Carolina Q
    Carolina Q Posts: 14,831
    Love the pics of Abe and Gordie - both great looking dogs!

    Lamb looks good too! How do you suggest reheating leftovers? I had some from the boneless leg I did last week. A cold leftover sandwich was fine, but when I tried to re-heat, it was nowhere near as good as fresh cooked. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fishlessman
    fishlessman Posts: 34,554
    Carolina Q said:
    Love the pics of Abe and Gordie - both great looking dogs!

    Lamb looks good too! How do you suggest reheating leftovers? I had some from the boneless leg I did last week. A cold leftover sandwich was fine, but when I tried to re-heat, it was nowhere near as good as fresh cooked. 
    havent tried it but maybe warmed slow with the sous vide.  rare to med leg never gets as good reheated with the oven, stove top, nuke.  best thing to do with it is part it out before cooking, cook some boneless leg, next cook some kabobs.  the ground stuff cooked in the shepherds pie reheats well
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks. SV reheat seems like it ought to work. Maybe 115-120° or so.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    That looks awesome fishless. You are on to something here. I did the lower temp for 4 hours and really liked it. I think you will too.

    I use the SV to warm up all med rare meats and leftover brisket. Works better than anything I've tried. Sometimes I just use tap water. Mine is 135 degrees but cools quickly enough to keep things med rare.


    Keepin' It Weird in The ATX FBTX
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  • Carolina Q
    Carolina Q Posts: 14,831
    @fishlessman, okay, last night my son was here so I did another leg of lamb. 500° egg to finish temp of 120-125°ish. Delicious! Tonight, I had the leftovers. 120° sous vide for an hour. Not bad! Maybe 115° next time, but still quite good! Nuke is much fastah, but SV is much bettah!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    Worth over doing.

    I would rather light a candle than curse your darkness.

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