This was my first time for a French Rack. I didn’t love it; felt that they were pretty bland and “watery”. Super tender at 137° for 3 hours.
by jadensemiller
5 Comments
Jose-Los-Santos
Fuck me that looks epic! Why the bad taste? Bad quality of meat?
I like how you ‘gardened’ your mashed potatoes.
Margali
You may not have liked the flavor, since we are not indulging have to take your word for it but damn if that is not the prettiest pair of chops i have seen in a while.
ReclusiveLegion
They certainly are beautiful, but if they taste bland then who cares. I fully get what you are saying. Maybe next time melt some butter with garlic and thyme, or whatever you like, and just lightly brush those pretty pink surfaces on each side after your sear and before you plate. Looks like your time and temp are spot on. Now just toy with the flavor. Bravo to you.
MistakenAnemone
am i misunderstanding what “french rack” means. I thought it meant that the fat around the rib were removed up to the loin.
yll33
same thing has happened to me. great texture, super tender, kinda bland.
for lamb, it seems you have to use a lot more seasoning to get the flavor in the meat. ive taken to marinading it for a day before sous vide. alternately, make a sauce for after its cooked.
the other thing that i find helps is to cut them into two bone chops, instead of the full rack, and then sear the cut sides. more browning for more flavor.
5 Comments
Fuck me that looks epic! Why the bad taste? Bad quality of meat?
I like how you ‘gardened’ your mashed potatoes.
You may not have liked the flavor, since we are not indulging have to take your word for it but damn if that is not the prettiest pair of chops i have seen in a while.
They certainly are beautiful, but if they taste bland then who cares.
I fully get what you are saying.
Maybe next time melt some butter with garlic and thyme, or whatever you like, and just lightly brush those pretty pink surfaces on each side after your sear and before you plate.
Looks like your time and temp are spot on. Now just toy with the flavor.
Bravo to you.
am i misunderstanding what “french rack” means. I thought it meant that the fat around the rib were removed up to the loin.
same thing has happened to me. great texture, super tender, kinda bland.
for lamb, it seems you have to use a lot more seasoning to get the flavor in the meat. ive taken to marinading it for a day before sous vide. alternately, make a sauce for after its cooked.
the other thing that i find helps is to cut them into two bone chops, instead of the full rack, and then sear the cut sides. more browning for more flavor.