Thread: Sous vide
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Old 11-30-2015, 08:26 AM   #2
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Default 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!

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