I'm thinking of doing this lamb recipe, but doing the lamb sous vide instead. the marinade calls for chile, ginger, garlic, crème fraîche, lime juice, mustard oil, mango powder, fenugreek leaves, pepper, nutmeg, chili powder, and vegetable oil.
Thinking of putting all that in the bag w/ a rack of lamb and cooking sous vide like I usually do. Is there any issue with doing dairy that long, safety wise? (Or any other issues?) I've not done dairy things before and just want to be sure.
by GoutMachine
2 Comments
What your missing from your question is time and temp. Thats what makes things foodsafe. Dairy curdles at arpund 180F so no issue with texture there. As long as you are over 130 for an extended period you should be alright. The flavors might be a bit too much with the sous vide though.
I don’t have access to the recipe but usually crème fraîche will behave poorly (in french we use the verbs trancher and grainer and i’m a bit too lazy to look for precise translations) either when cooked for too long to high, when added to something too acidic or when exposed to a heat shock.
Last time i did a sous vide lamb i cooked it with spices, and at the end i used the skimed and reduced juice from the bag to make a sauce in which i added crème fraîche.
I never tried to add all the sauce elements directly in the bag, it might work or the lime might make it granular, or there might be too much fat floating on your sauce.
It will be edible and safe for consumption but the result might not be to your taste.