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

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

On 2025-02-19 7:33 p.m., Jill McQuown wrote:

On 2/19/2025 6:29 PM, Dave Smith wrote:

On 2025-02-19 5:51 p.m., S Viemeister wrote:

On 2/19/2025 10:05 PM, ItsJoanNotJoAnn wrote:

What will be gracing your table for dinner tonight?

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Two, about an inch and a quarter thick, +/-, pork chops will
go in the air fryer for dinner here.  One will be consumed
Thursday night with some other potato dish.  A baked potato
will accompany this meal along with a bag of frozen broccoli
cooked until tender crisp.  That will be topped with melted
cheese.

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Here, it's sous vide lamb, mashed potatoes, cabbage.

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I hope that works. There is a local restaurant we have been to a few times. My wife ordered a sous vide lamb shank and was disappointed in it. For some reason she tried it a second time and was once again disappointed.
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Sheila didn't mention lamb shanks; maybe she means a rack of lamb. She'll clarify if she reads this.  I work across the hall from a guy whose wife cooks a rack of lamb sous vide and he says it turns out perfectly.  Not overcooked, no more than medium rare and very tasty.
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 Right. She just said lamb. My wife's experience in the restaurant was with shanks, a cut that is usually braised.
 

Yes, when I cook lamb shanks I braise them.  Then again, I don't have a sous vide device.

Funny, among the various people renting offices in the building where I work, we do a lot of talking about food. :)
>

 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.
 

I'll likely never cook a leg of lamb.  If I did, I'd probably roast it.
Jill