Yummy! Look at Anova for the info….. But I always wrap the bone ends with a paper towel before bagging to prevent a poke
Professional-East-29
Rack of lamb; 138-140 for 2-3 hrs Perfection
2vivicious
I ordered a soda vide this morning, I’m looking forward to great tips from all you 😋🤗😍
shawarmaking15
132 for 2 hours. Just wondering, why is this tagged as satirical?
TotalD78
You’ll need to ship it here for me to get a good look at it to give any guesses. 🤔🤣😂🤣
JadaNeedsaDoggie
Don’t. 400° oven, 25 min, internal temp at 125°, let stand 10 min. I made this the other day and sous vide won’t make it any better. Sear it, coat it in mustard and add a crust of pistachios. Then put it in the oven. Use Chef John’s recipe from food wishes. If you do sous vide make a chimichirie. Good luck. EDIT: thought this was lamb. Don’t listen to me if it’s beef.
6 Comments
Yummy! Look at Anova for the info….. But I always wrap the bone ends with a paper towel before bagging to prevent a poke
Rack of lamb; 138-140 for 2-3 hrs
Perfection
I ordered a soda vide this morning, I’m looking forward to great tips from all you 😋🤗😍
132 for 2 hours. Just wondering, why is this tagged as satirical?
You’ll need to ship it here for me to get a good look at it to give any guesses. 🤔🤣😂🤣
Don’t. 400° oven, 25 min, internal temp at 125°, let stand 10 min. I made this the other day and sous vide won’t make it any better. Sear it, coat it in mustard and add a crust of pistachios. Then put it in the oven. Use Chef John’s recipe from food wishes. If you do sous vide make a chimichirie. Good luck. EDIT: thought this was lamb. Don’t listen to me if it’s beef.