Sous vide

[BigAsh]

Originally Posted by stearns

Lamb leg ordered for pickup on Saturday, needed to repeat for the last finale on Sunday. Haven't cooked a full leg of lamb since the first time I made it a couple years ago and don't intend to change it in any way, hoping for an equally delicious and visually appealing outcome. I'll post up the results. I'm very excited

That lamb from youe original post sounds great Ben....hope you can replicate it...looking forward to results

Originally Posted by CigarNut

No pics, but I sous vide a 3lb tri tip yesterday (from Whole Foods) — I used a ginger, garlic lime marinade, followed by a 60 second-per-side sear in hot cast iron. I think this was my best tri tip yet.

Michael, curious as to marinade process...did you marinate in vac seal bag for a time first, then sous vide?....or pour into bag right before sous vide?

[CigarNut]

Originally Posted by BigAsh

That lamb from youe original post sounds great Ben....hope you can replicate it...looking forward to results




Michael, curious as to marinade process...did you marinate in vac seal bag for a time first, then sous vide?....or pour into bag right before sous vide?

Marinaded about 20 hours in the vacuum sealed bag — I poke lots of holes in the meat with a small knife to help the marinade soak in. Then I sous vide for 9 hours.

[BigAsh]

Originally Posted by CigarNut

Marinaded about 20 hours in the vacuum sealed bag — I poke lots of holes in the meat with a small knife to help the marinade soak in. Then I sous vide for 9 hours.

thanks