dry brine 24hr or so > removed muscle/loin from the rack > pre-seared w/ torch sv-gun > 131.5f APO combi-oven 100% steam sv mode for 90min > mustard binder + bread crumbs and rosemary > brief torch w/ searzall > slice
Soggy_Requirement_75
It all looks very moist.
flibberjibber
The cook in the centre looks perfect.
Got to be honest though – the whole pre-sear situation here makes it look overly wet. I feel like the texture of searing and flaming this afterwards would be much better.
I’ve made lamb rack sous vide and the crust is half the fun and flavour. That’s just my preference, no shade if you like meat this way.
3 Comments
dry brine 24hr or so > removed muscle/loin from the rack > pre-seared w/ torch sv-gun > 131.5f APO combi-oven 100% steam sv mode for 90min > mustard binder + bread crumbs and rosemary > brief torch w/ searzall > slice
It all looks very moist.
The cook in the centre looks perfect.
Got to be honest though – the whole pre-sear situation here makes it look overly wet. I feel like the texture of searing and flaming this afterwards would be much better.
I’ve made lamb rack sous vide and the crust is half the fun and flavour. That’s just my preference, no shade if you like meat this way.