Happy Friday, everyone!
UPDATE: It is indeed a beautiful day today. “It’ll burn off” is once again a Seattle reality!
I mentioned in last week’s TGIF post that we were going to experiment with sous vide cooking last weekend. I thought I’d share the process–and the delicious result.
(Note: This involves cooking meat. Turn away now, vegetarians!)
First, the protein (lamb loin chops in this case) are lightly browned:
Next, the protein is inserted into a vacuum sealed environment for the sous vide cooking process
Here’s the exciting part–the sous vide machine. The home units are a highly insulated, precisely temperature controlled water bath. The lamb was immersed in water held at 137 degrees F for 2-3 hours (2 being the minimum).
Once removed from the sous vide process, the lamb receives a quick sear to add color and flavor…
…and voila! The end result. Note how uniformly pink the meat is all the way through–that’s the key benefit of sous vide cooking. It was amazingly tender and flavorful.
This weekend, I think I’m making cioppino. Or maybe cedar-plank grilled salmon. I need to make up my mind quickly on this one as the broth for the cioppino needs to be made tonight. Decisions, decisions…