Okanagancook

Correction: the steaks were 30 mm thick, done at 129F for 70 minutes. Sorry.

We couldn't detect the baking soda. One doesn't need much. I used maybe 1/2 to 3/4 teaspoon for each 8 oz steak. I spooned the powder into a small sieve and gently sprinkled the powder over the surface of the meat on both sides.

A very simple recipe. Put whole mushrooms in a cast iron pan with a bit of olive oil and cook on medium heat for about 10 minutes/side. They stay nice and juicy and can cook away without much attention.

A bit of a "wintery" looking plate last night. Rib eye, grass fed, 16 mm thick, 129 F for 70 minutes then dusted with the magic browning powder. Some nice braised red cabbage, Jacques Pepin mushrooms and a hasselback potato finished with a bit of cheddar cheese. The steak was medium rare and quite delicious. We were only supposed to eat half of the 8 oz chunk of meat but it was so good there isn't much left for my salad at lunch today.

Sous vide lamb chops, home made pasta with tomato sauce and some green beans.

16 mm thick lamb chops cooked for 30 minutes at 129F. Perfect. I have to add that the lamb is grass fed and pretty well most of the cuts are very tender. Even the leg can be quickly seared on the BBQ and it turns out like loin. Delicious.

The meat wasn't very "sticky". The pig's food meat was which is why I thought I should bring out the magic powder. Oxtail terrine. I didn't think of that but I would need more meat, there was only 280 grams. Next time for the 100 hours it took, I should do a few tails.

Thanks to your post on this wonderful machine I too have one that I use more and more especially since I found that oven cleaner works a treat to make it like new again. Wish it had a light inside though. I have some shelves out in the dog/laundry area where my not so favourite/under used gadgets go to. When I get something new I usually have to more another underused gadget back there so the someone has to go out the door! Last out the door was my parents' old Braun Juicer. Coming in is a Lodge dutch oven so my DH can make bread from Flour, Water, Salt, Yeast.

Very brave of you Anna N to try such a weird looking recipe. Sometimes, things just work out. Good luck finding black treacle, cyalexa

In the Sous Vide thread, at the beginning there is an index or perhaps more properly called table of contents and if one scrolls down to lamb there are a couple of entries for loin/tenderloin. Sorry, I wasn't clear. Cheers.

I just took the meat off the bones. No other treatment. I agree the meat looks really dark red. It was cooked in MC beef stock. After the meat had cooled a little I coarsely shredded it; added some meat glue; and rolled it a la "Happy In The Kitchen". I plan on slicing it thickly and serving on spatzle with the reduced jus from the bag. This would also be good using a recipe from Happy In The Kitchen where you cook pigs feet; shred the meat; make a thinner roll; put the roll inside a spring roll wrapper; and deep fry served with a ginger dipping sauce. I've made this before with the pigs feet and it most wonderful.

Perhaps not but I love crispy stuff. It was gooey between the crispy top and the actual topping ingredients.

Next year I will use the pressure cooker. Or grow less garlic

100 hours IS A LONG, LONG time alright, ok, you got me I took them out at 98 hours 'cause we had to leave the house for around 4 hours and I didn't want to overcook them

The tail is from an organic farm just north of us in Lumby, British Columbia: Vale Farms. They have a 'meat store' at the farm so folks like us who don't want to buy one of their hinds or sides can go and purchase the cuts of meat we want. They have wonderful soup bones and shanks. It is a grass fed animal and was slaughtered this fall. Nice and fresh. It was quite lean as is most of their meat. It was around 20 inches long. Even the jus from the bag looked appealing. I have to reduce that to a glaze, rebag and heat the meat in the SV rig before serving.

Oxtail! Used Modernist Cuisine recommendations on page 90 of the kitchen manual: 140F for 100 hours. The meat was lovely and moist. Very tender and flavourful. I would be interested to see if 100 hours was necessary? Here are the pictures. I am straining the bag jus in a 'super bag' which I find excellent for sorting out the small particles.

They do look dry. I referenced the link to Chef Steps Beef Rib cookery above. Have a look at that. #8 is their longest cook at 72 hours but at a temperate of 129F and they certainly look juicy. At your higher temperature, they tend to cook for 48 hours...closest is #6 at 144F which is the one we like. Also, the meat quality, as Rotuts infers, has a lot to do with it. Shame after you waited all that time for dinner

I am NOT sending that leg back either. Demonstrating the wonders of sous vide cookery....a difference of 22 hours cooking time resulting in essentially the same degree of 'done ness'. Although yours looks a little rarer than my loin. Wonder if that was because of the thickness of the meat.

I just bought three Will It Waffle. One for me and the other two for waffle owning friends! It IS a bit of fun as I have tried a few recipes already. Thanks for sharing

Sous vide lamb loin. Nathan recommended times from SV index: 131F for 2 hours. "paulraphael-magic-baking soda/dextrose-browning-powder" applied to the left half of the loin in the pan. Notice how much browner it is. They were in the hot pan with grape seed oil for about a minute. He is correct in warning that it can burn quickly. The last photo shows that the lamb was medium rare. We like it a smidgen less done so next time I will use 128 F for the sous vide time.

Pita bread made on my steel plate. Wow does that thing get hot. Took around a minute for it to puff.

Here is what eHow has to say Loin chops are the ones located nearer to the lower back or loin of the pig and have the most tender varieties. Rib chops are normally attached to one rib of the loin, cut about 1 in. thick and usually weigh between 4 and 5 oz. The center cut chop weighs about an ounce more and has the same thickness. It has a T-bone in it and includes a tenderloin section, which makes it well liked. Top loin boneless chops, also called center cut or America's cut, weigh between 5 and 6 oz. and are about 1 1/2 in. thick, which makes them good for stuffing. The boniest loin chop, cut from the shoulder end, is only about 1/2 in. thick and weighs around 4 to 5 oz. Read more : http://www.ehow.com/info_8256783_types-pork-chops.html

They are pretty sturdy so stand up well to freezing. I do exactly as Cyalexa suggests.

Thanks for the information. And, 'when in doubt, throw it out' is my motto. My garlic confit is in the bin. It had been in the fridge since mid-July covered in oil. Sadly I have no pressure canner.

Just did a google search and I am definitely throwing the stuff in the fridge out! Thanks Lisa for your post. I had now idea. The stuff in the freezer should ok if I use it right away...I think I only have one package left anyways.