Re: 🎶 Get in That Kitchen and Rattle Those Pot and Pans 🎶 2/19/2025

On 2025-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:

On 2025-02-23 8:59 a.m., Jill McQuown wrote:

On 2/19/2025 7:41 PM, Dave Smith wrote:

A sous vide leg sounds interesting.  We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked  we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising.  It
would be nice to get it right the first time.

 
 
Just for grins I looked up sous vide circulators and found this list of
ones reviewed by Food & Wine:
 
https://www.foodandwine.com/best-sous-vide-7099375
 
Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.
 
 

I gather they are like glorified aquarium heaters. I don't know how
precisely they control the heat.

There are people who have tested that.  You could look it up
somewhere.  Maybe on that newfangled World Wide Web?

I don't see a couple degrees one way or
another being a problem. The product will only heat to the temperature
of the water.

Which is the entire point.  If you want your leg of lamb to be
130 F, you set the water temperature to 130 F.  Eventually
the entirety of the meat will be at 130 F, without overcooking
the exterior.


--
Cindy Hamilton