That looks to be a big green egg, so I'm not sure how the sous vide cooked inside of it unless they sealed the bottom.I GIS'ed"Sous Vide Hipster"and was mostly disappointed. But this picture caught my attention, with the title"Sous Vide Goat". Is that some kind of ceramic vessel? You guys need to get on this level.
Sous Vide Goat |
What would burn while frying...the oil/butter? I cooked my salmon in butter on medium, not even a hair towards medium/high, just straight up medium...still hot enough to sizzle and brown, but not hot enough to burn the butter.
It is a Primo Ceramic grill:I GIS'ed"Sous Vide Hipster"and was mostly disappointed. But this picture caught my attention, with the title"Sous Vide Goat". Is that some kind of ceramic vessel? You guys need to get on this level.
Sous Vide Goat |
I have. It was pretty much like doing anything else in sous-vide. Did you have specific questions?
What spices/herbs did you use? What temp and about how long do you cook it for? I have never cooked lamb before so I really don't want it to suck!
I used different flavorants (variation on Alton Brown's Pomegranate Molasses Lamb), but yeah did the same thing. Tied it up, put it in a bag, put it in the bath @135F for 10 hours, seared it off after, ate. I did do one thing that I now do with all my red meat, which is "wet age" it in sous-vide. One hour at 103F and one hour at 120F. That is in addition to the normal cook time. It tenderizes the meat a bunch because of enzyme activity.
