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

songbird wrote:

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.

 
  i sure don't have all these complicated not done or overdone
issues with a low and slow simmer after browning when i make
lamb stew.  the meat is always done and tender.
 
  and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.
 
 
  songbird

I'm with you.  I m not perect but I try hard to reduce the plastics in
my life or make them reusable (zip locks, vacuum seal bags cut a bit
long can get 2-3 more lives).

I have no need for sous vid gear here.  I don't seem to eat the things
others need one for.