Cookaholics Bulletin Board

Alina,

Thanks. I will try a reheat in my regular oven with a few test cubes and see how they do.

--Lisa

Has anybody done lamb? I found some thick loin chunks sold as kebabs (I.e larger than stew cuts) about 2 square inches each and wanted to try them. Thinking of 130 degrees for an hour - does that sound right?

I've done rack of lamb SV...works great.

See Kenji's recipe.

Amy

I wonder if that would work with leg of lamb? I have a boneless leg in the freezer that I should do something interesting with.

--Lisa

It really worked well with the kebabs, which were really just leg chunks. I did them at 130 and then seared them at the end. I could certainly see doing a leg, although I'd probably butterfly it and then either grill it or broil it to give it color at the end.

I almost always do a reverse sear on anything I do SV. There are exceptions, e.g., shrimp, but with meat, almost always.

I can see no reason why a leg of lamb wouldn't work. I agree with Lindsay's take to butterfly.

Last night I pulled out a rack of lamb out of the freezer I'd cooked SV a couple of months for an event. Defrosted, put back into a 120 degree SV bath and seared. Twas marvelous.

Amy

Sounds good, I may make that next weekend. I was thinking I could tie and leave rolled, but butterflying may make more sense.

Thanks!

--Lisa

Duck confit question. I found a great deal on ducks legs and bought six, so I have three sets for two in bags in the circulator right now My question is if there is any benefit to letting the legs sit in the fridge after cooking and chilling to "age" in the fat, or can I just go straight to the freezer after chilling thoroughly?

Thanks,

--Lisa

From what I've read, sous vide confit does not age. I've never tried blind a-b comparison, so couldn't offer any evidence to the contrary.

I'd go directly into the freezer.

Amy