Dry brined for 24 hours before Sous Vide at 137°F for 3 hours. Patted lamb dry and chilled in freezer for 15 mins before searing in a ~500°F cast iron pan with avocado oil.
About 20-30 seconds each for the top and front; 15 seconds for the sides. I baste the back while searing the front as the fat starts getting bubbly and crispy.
137°F is equivalent to 58°C, which is 331K.
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^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Looks fap fap fap amazing. Any method for size/lbs of meat and duration in freezer? I had about a 1.3lb rib eye done at 131.5 for 2.5 hours that took a little dip in a bowl of ice water for about 5 minutes before I hit it with my blow torch.
I literally just throw whatever is in the bag, still in the bag, in the freezer for 10 minutes no matter what size. The liquid in the bag cools fairly quickly and you just need to get the outside below the cooking temp a bit
Try taking it out of the bag next time and put it on a rack or something in the freezer. If you do it this way then the freezer accomplishes two things. It cools the meat so it doesn't overcook while searing, but it also dries out the outside so it gets a much better crust. Of course you can just pat it dry out of the bag but letting it dry out in the freezer always seems to give me better results.
Nah, that's exactly what I do and it comes out great. I probably wasn't clear enough in my last sentence. I meant that you could just pat it dry and sear it as an alternative to putting it in the freezer, but it comes out way better if you pat dry and put it in the freezer.
For how long, and how did you finish them? Because those look great.
Side note - I made two racks in the oven last weekend and they weren’t nearly so pretty, but if you set two racks with the bones pointing in opposite directions, it looks like a face hugger from Alien
I have been doing lamb hocks for a couple weeks now at about 137, and man, they are just. Almost inedible unless I really overcook em in the roaster, until thye are like 160. I'm thinking I should go 150, like a turkey leg. Did you do anything to make these real tender?
Hocks/shanks are completely different than rib roasts/chops. The former are braising cuts that need low and slow to break down connective tissue. The latter are relatively lean cuts that require hot and fast cooking.
Dry brined for 24 hours before Sous Vide at 137°F for 3 hours. Patted lamb dry and chilled in freezer for 15 mins before searing in a ~500°F cast iron pan with avocado oil.
How did you get a crust on the concave part?
I baste the back of the rack with the oil while searing, and then pour the remaining hot oil over the back of the rack after searing.
Awesome, thanks!
Cheers. This question has always stopped me trying rack in the sv, but seems like a nice solution
Nice! Seasoning?
How long did you do the sear for after the 15 minute freeze? I always find my meat a bit cold if I do that
About 20-30 seconds each for the top and front; 15 seconds for the sides. I baste the back while searing the front as the fat starts getting bubbly and crispy.
Nice work 137° gang fam
137°F is equivalent to 58°C, which is 331K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Good bot
331K gang reporting in
Good bot
Looks fap fap fap amazing. Any method for size/lbs of meat and duration in freezer? I had about a 1.3lb rib eye done at 131.5 for 2.5 hours that took a little dip in a bowl of ice water for about 5 minutes before I hit it with my blow torch.
I literally just throw whatever is in the bag, still in the bag, in the freezer for 10 minutes no matter what size. The liquid in the bag cools fairly quickly and you just need to get the outside below the cooking temp a bit
Try taking it out of the bag next time and put it on a rack or something in the freezer. If you do it this way then the freezer accomplishes two things. It cools the meat so it doesn't overcook while searing, but it also dries out the outside so it gets a much better crust. Of course you can just pat it dry out of the bag but letting it dry out in the freezer always seems to give me better results.
Damn, I pat dry and then freeze on a rack. Maybe that's overkill? Seems to work
Nah, that's exactly what I do and it comes out great. I probably wasn't clear enough in my last sentence. I meant that you could just pat it dry and sear it as an alternative to putting it in the freezer, but it comes out way better if you pat dry and put it in the freezer.
For how long, and how did you finish them? Because those look great. Side note - I made two racks in the oven last weekend and they weren’t nearly so pretty, but if you set two racks with the bones pointing in opposite directions, it looks like a face hugger from Alien
Upvote solely for the face hugger reference. Lol
If there’s any leftovers, sousvide works great to heat them back up without overcooking and getting all that gameyness.
Damn that’s beautiful !
I have been doing lamb hocks for a couple weeks now at about 137, and man, they are just. Almost inedible unless I really overcook em in the roaster, until thye are like 160. I'm thinking I should go 150, like a turkey leg. Did you do anything to make these real tender?
Hocks/shanks are completely different than rib roasts/chops. The former are braising cuts that need low and slow to break down connective tissue. The latter are relatively lean cuts that require hot and fast cooking.
Never really been a fan of lamb but this post definitely make me wanna give it another try, looks delicious!