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 12:40 p.m., Jill McQuown wrote:
>

I'm not suggesting anyone buy one but it does explain why one might. The
device maintains a constant temperature (to whatever you set it for). 
Dave was complaining about over cooked or under cooked. The constant
temperature is the only reason I posted the link.  It was an FYI, not a
recommendation.
 

>
BTW I had previously mentioned my wife's experience ordering a sous vide
style lamb shank.  She had it once and was displeased and for some
reason she ordered the same thing on a subsequent visit to that place
and had a similarly disappointed meal. The flesh was pink so it was
done. It was tough. She is a master braiser and does incredible braised
lamb shanks that fall off the bone without even needing a knife. The
sous vide was more like sous cooked.  I had expected her to say never
again after the first try but she did after the second one.

Lamb shank probably needs to be cooked to at least 200 F (and held for
hours), not 130 F.  The sous vide wasn't the problem; the temperature
was.  Collagen starts to break down at 160 F, but it takes higher
temperatures to turn it into gelatin.

--
Cindy Hamilton