I cooked the lamb with a marinade from frozen at 130° for 3 hours with a hard sear to render fat, made a sauce with that rendered fat. Then cooked the potatoes dry in the bag sous vide at 185° for an hour and a half then gently folded in an ungodly amount of butter.
Probably not traditional Cantonese but I think of the flavours are there and the lamb wasn’t overly gamey!
Really really good!
by anonthrowaway262626
5 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I was hoping there was a sous vide recipe for Robuchon’s mashed potatoes!
I don’t understand why anyone would categorize lamb meat as gamey. It has a distinct aroma which should be embraced. I would pay good money for this plate. Great job!
Lamb flavour is the best. and generally speaking as a red meat lamb is much more tender and able to withstand medium well much better. It’s not as expensive as beef steak here but it’s rare to find thick cuts.
That looks excellent! Great work. Can you share your method? We love trying out different methods with the cuts from Costco. Presentation is on point too