D
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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
![01428278706.jpg 01428278706.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38561-2eff21efea004fe6be84736044a6a58a.jpg)
Checking out the progress
![01428278740.jpg 01428278740.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38562-26f7f6623cc0e2b67100c9162d38d724.jpg)
Two days later
![01428278773.jpg 01428278773.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38563-ecbdaefc67a8685f3103fdd81c6e8d46.jpg)
Making the sauce Espagnol 6-8 hours ( this not fast food)
![01428278837.jpg 01428278837.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38564-b98af5cb550b763df38902046d22157d.jpg)
Strained , reduced and ready
![01428278977.jpg 01428278977.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38565-49ba8de5506e38cf72f57efdbcf4b4fd.jpg)
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
![01428278706.jpg 01428278706.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38561-2eff21efea004fe6be84736044a6a58a.jpg)
Checking out the progress
![01428278740.jpg 01428278740.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38562-26f7f6623cc0e2b67100c9162d38d724.jpg)
Two days later
![01428278773.jpg 01428278773.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38563-ecbdaefc67a8685f3103fdd81c6e8d46.jpg)
Making the sauce Espagnol 6-8 hours ( this not fast food)
![01428278837.jpg 01428278837.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38564-b98af5cb550b763df38902046d22157d.jpg)
Strained , reduced and ready
![01428278977.jpg 01428278977.jpg](https://www.australianfrequentflyer.com.au/community/data/attachments/38/38565-49ba8de5506e38cf72f57efdbcf4b4fd.jpg)