GPH Sous Vide ( and other cooking styles) Sub Forum

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Ok. Due to overwhelming demand (from Buzz) I'm starting a sub thread in the wine lovers area.
This is not aimed at restaurant reviews, but can be about cooking ( and the hospitality that goes with it) the upcoming BBQ with Ssmh is an example.
So here goes.

Last Thursday night I cranked up the Sous Vide , set it to 62.Deg. Vacuum packed 6 lamb shanks seasoned well with salt and pepper and fresh sprigs of thyme. Placed them in the sous vide for 48 hours. Right now those of you with a short attention span are probably dropping out of the thread

Long story short here are some shots of the process to date

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Checking out the progress

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Two days later

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Making the sauce Espagnol 6-8 hours ( this not fast food)

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Strained , reduced and ready
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Combine shredded lamb with the reduced meat juices combined with the Espagnol , reduce by half.
Chill slightly.
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Roll mixture into croquette shapes using cling film
And chill overnight .

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My rolling skills need work

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I was a little concerned about the meat holding its shape, but with the natural gelatin in the lamb bones and the beef bones used in making the Espagnol, the shape is quite firm.
Watch this space.
 
Looks delicious! Sous vides are great. We use ours for steak mainly but ribs are fabulous also.
 
In view of the above fantastic repast and technique, I might be drummed out of this forum instantly, but my sous vide extends only to salmon, and is done in my kitchen sink! Hot tap water, 50 degrees, (circulated to maintain temperature) for 15-20 minutes with the salmon in sealed sandwich bags.

As long as no-one notices what's going on in the sink, the results are very well regarded.
 
In view of the above fantastic repast and technique, I might be drummed out of this forum instantly, but my sous vide extends only to salmon, and is done in my kitchen sink! Hot tap water, 50 degrees, (circulated to maintain temperature) for 15-20 minutes with the salmon in sealed sandwich bags.

As long as no-one notices what's going on in the sink, the results are very well regarded.

Mrs GPH saw a Sous Vide for sale ( some time before Xmas) in Aldi. It was quite inexpensive.
 
Looks delicious! Sous vides are great. We use ours for steak mainly but ribs are fabulous also.

I did 72 hour beef short ribs once.
Not sure if I got it exactly right.
I find that the lamb rump steak works a treat, about 2 hours at 56. Deg.
 
Thanks GPH for a forum that allows me (and probably QF WP) to decide where to invite myself next for dinner :) Your place is looking good!
Good to see you started with something simple.. no pressure everyone ;):)
 
I did 72 hour beef short ribs once.
Not sure if I got it exactly right.
I find that the lamb rump steak works a treat, about 2 hours at 56. Deg.

We did american style pork ribs. 48 hours sous vide (can't remember what temperature) and finished off in the oven. Have done similar with lamb shoulder.
 
We did american style pork ribs. 48 hours sous vide (can't remember what temperature) and finished off in the oven. Have done similar with lamb shoulder.

Was the lamb shoulder bone in ? And how long did you cook it for? (& at what temp?)
 
I have been playing with times and tempreatures lately, and I can report that IMHO time is more important than the Manufacturers suggest.
Yiou can hold the meat at the desired temp for about two hours after the recommended cooking time. However I improved my timing the other day (Grass fed organic Rib Fillet) and thye result was a much tastier and more tender cut.
I will have another go this weekend, (Hurry Up Buzz Im running out of beef) , once I think I have it right, im going to give the Wagyu a try.
 
Thanks GPH for a forum that allows me (and probably QF WP) to decide where to invite myself next for dinner :) Your place is looking good!
Good to see you started with something simple.. no pressure everyone ;):)
I've been trying to get to their office for a cuppa (with marked lack of success due to my inability to organise client meetings nearby), let alone invite myself around for dinner. Although I know he does have quite a decent cellar :D
 
Well QF WP. We may need to set up a winter warmer. I need to plan this.
Windsong Bar & Grill is under a maintenance cloud at present. Then I am away with Mrs GPH on a status run so may need to see how weekends in late May are looking. I do wonder if we can entice Buzz back for a Bayside Wine and jazz tour , maybe this time with Mrs Buzz.
We will talk off line.
 
Was the lamb shoulder bone in ? And how long did you cook it for? (& at what temp?)

Apologies for the delayed response. It was bone in and I cooked for about 30 hours i think. Not sure on temperature. I basically googled a few recipes and averaged out the temperature.
 
Salt and pepper the sirloin, add some thyme, a sprig of Rosemary,

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Add a knob of fresh butter

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Vacuum pack

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Set Sous vide to 51.5 deg C.
I'm looking for rare here.
I plan on 2-2.5 hours. The sirloins are a bit over 1inch thick.

More to come.
 
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