FeChef

Your sauce is too thin. Reduce and thicken.

Try the double fry method i suggested. I use it for wings. I deep fry my wings for a total of 13 min but i fry for 7 minutes, then flash freeze then later in the day, or even weeks, i remove from freezer and deep fry for another 6 or 7 minutes. Still golden brown and crispy even drenched in buffalo sauce. I forgot to mention,and i am not sure how much this affects texture, but i use potato flour. Not starch. I also do not use any liquids. I use a salt rub to draw out moisture and suck in the salt. This makes the exterior wet and sticky to adhere the potato flour. I do not season the potato flour since the wings are already seasoned. This could be why i have such good crispy results.

Yeah but at that rate, you might as well just use pork shoulder, unless your using beef fat instead of pork fat. I know at least when i get a lot of deer meat i trim all the fat and discard and replace with beef fat. And i know a few family members that use a higher ground beef fat ratio and just add mixed ground lean pork loin for making meatloaf.

Not a fan of pork loin. Dries out too quick. Like Paul mentioned, I would use a meat tenderizer and pound them into cutlets and bread and deep fry for a few min for schnitzel. Top with some gravy, with a side of garlic mash and buttered corn.

I would pound them flat and wrap them in sliced pears, and apples and braise them in a white wine sauce.

I think i will try 1 hour soak in cold water before bagging in the SV. I bought two of this brand and plan to slice one for reubens and the other PC to chop and shred into hulushki. You think 24h at 143F was good for thin slicing? I think a few years ago i did some testing and for some reason 16h at 145F was the magic number. I need to start writing this stuff down.

rotuts, what was your soak time to desalt this brand of CB?

shake n bake

I prefer pomegranate.

In your case something old to learn.

Is it electric or a stove top PC? I swear by my Instant pot IP-DUO60 so much that i bought a extra that i haven't even opened the box because i got it on sale for $60 prime shipped from amazon. You just can't beat a stainless steel pot.

Do you have a Pressure cooker? 72 hours is just ridiculous for short ribs. I have tried sous vide short ribs at various temps and times and in my honest opinion, you just can't beat 90 minute PC short ribs. One of my favorite recipes is the Coca cola short rib recipe here. https://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305 If you don't like spicy don't add the cayenne pepper. And if you have an electric PC like the instant pot, set it to manual 90 minutes. Trust me, the 30 minutes suggested in the recipe is not enough time to break down short ribs to fall apart succulent sticky in your teeth feel.

if item takes 12 min, fry for 6, let rest, fry for another 6. Or fry items let them all rest and fry for 2 min. double fry method also makes items crispier then usual.

I would go 145F for 24 hours next time. 135-138F is too low and especially for only 12 hours. I would treat that chunk of pork like a pork butt (shoulder)

Rub will most likely burn and be bitter if you put it on after SV and sear. If anything, SV, then sear, then apply rub. Personally, i prefer not to use SV for anything that requires a rub.

I ended up preparing the other dishes and flash chilling to be reheated sous vide. The tricky dish was porcini and lump crab risotto. I had to cook it al dente and flash chill. Basicly everything was in the sous vide holding at 135F while the Rack of Lamb slowly reached target temp in the oven.

I read somewhere that because of the higher fat content of wagyu , it is better served at internal temps in the 130F and above range. But since i have only experience with well marbled "prime" and the fact that i prefer my all my steaks above 130F, my opinion is just that.

Don't take this the wrong way. I noticed you mentioned this being the only time you cooked a Wagyu rated on a scale of 10? I am not sure what that means as i have not seen what Wagyu looks from 1-10. But to me, that looks like way too much fat to meat ratio. Does that actually cost more then lets say....Wagyu rated a 5 on this scale? I am just trying to understand this. Dont get me wrong, i love marbling but this looks like way too much and people are getting ripped off.

Both. Not to mention i have soo many other things going on that i don't want to worry about the lamb over cooking.

I dont even trust my microwaves defrost , let alone use it to warm up a rack of lamb. I dont know if i believe you about the dehydrator warming and cooling? I will run a test today with my igrill's ambient probe and the recording feature on the app. and see how the target temp holds.

Great idea with the water pan. But i got to thinking, wouldn't that defeat the purpose of using the dehydrator instead of using the sous vide to keep warm? What i mean is, whenever i use sous vide to retherm or use to hold a temp the food ends up losing its crust. Maybe its the the fact that its in contact with its own juices in the bag. Also, forgot to mention i am planning for a 1-2 hour hold.

If you looking for a good dish that works well with CB in a PC then roasted cabbage and noodles (Halushki) is something my wife begs me to add chopped CB. Its pretty simple. Just caramelize chopped cabbage and onions, and combine with buttered noodles and a hunk of CB cooked in the PC for 90 minutes so it can be chopped. You can pull it also, but texture wise i prefer it chopped rather then stringy.

Had this crazy idea of using my convection dehydrator to keep a rack of lamb warm while i prepare other dishes that will need the oven. I would normally take the sous vide approach but i plan to build a crust and a thick glaze and i got to thinking that a dehydrator would only help achieve them. My dehydrator has 10 racks and removing two racks would allow the rack of lamb to fit nicely. The temperature can be adjust from 100F-155F so i was thinking somewhere between 135-140F should be a safe holding temp and would most likely take hours to to over cook if i am shooting for a target temp of 131F. Has anyone else done this, and does anyone have any opinion on why this might now work?

Get that cast iron hot as hell and sear it with a tbsp of salted butter for one minute per side (or until you get a nice crust). The transfer to a 250F deg oven until it probes 130F. Let it rest covered for 5 minutes and enjoy.

As Ron Popeil would say, "set it and forget it"