Ranz

Thanks scuba. Regarding the muscle groups, are you saying that you would have separated them and done them at different time/temps to each other?

Taste and texture were fantastic. 54.5C - 24 Hours

@BonVivant those pictures and plating are gorgeous. @huiray your food always makes me wish I were sharing your meal with you. My supper: 24 hours 54C Chuck Roast with a red wine reduction. Cut out the smoke this time, dropped the temperature but kept the time. The roast was fantastic.

I've got two 1kg chuck roasts in for the next 24 hours. Will be serving with a red wine reduction sauce.

Still perfecting my Pepin Gallontine. Stuffed with mushtooms, peppers, cheese and walnuts. Served with a coleslaw.

Pork chop, sous vide then seared.

Thought that said 'oil smashed garlic' and though "Wow, I wanna learn how to make that!"

Yeah, that's the problem, not everyone here appreciated less than medium lamb. I should have checked out an appropriate time for that temp though, it wasn't a very big piece.

Yeah, it was dry for sous-vide, lacking the juiciness I associate with the method.

Don't do leg of lamb for 62C for 24 hours. Was too dry.

Sous vide Leg of Lamb with a red wine reduction sauce.

I've got a leg of lamb in at 62C, straight from frozen.

Thanks A few dishes I've been enjoying recently: Deboned Pepin-styled Galontine, stuffed with mushrooms, pancetta and cheese. Seared then smoked til done. Rack of lamb, done to 56C then seared with a blowtorch. Smoked chicken, done on the Weber. Prefer the flavour over my Daniel Boone. By a lot.

Thanks Rotuts, it was indeed delicious. Sorry, but 'MR'?

I smoked a chuck roast thingy at 70C until it hit 52C, then bagged it and popped it in the sous-vide at 58C for 25 hours. The pellet smoker didn't impart much flavour, will skip it next time. Served with a bit of chimichurri and creamy garlic mushrooms.

That is beautiful.

Tom Kha Gai garnished with chili oil. The soup was incredibly flavoursome even though I could only source dried galangal and lemongrass, but what really blew me away was the chili oil. I now have a bottle full of the golden delicious substance and will be using it on everything.

We don't get baby backs readily here in SA, but when I get good spare ribs, I brine them with a herb mix, salt and liquid smoke, rub them with pepper, a masala mix and garlic powder and sous vide them for 48 hours at around 57C (134F0. Finish them on a braai (bbq), with a sauce - usually from MC - though I've just acquired a blowtorch so will be trying that out.

Pork Belly.

Leek and Potato soup.

Seafood Paella from Lola's at Long Street, Cape Town.

The meat (with the duxelle and wrapped in Parma ham) went into the freezer for 30 minutes before being wrapped in the party and baked. The SV just ensured that the meat didn't get overcooked at all, so basically an insurance policy. I think next time I try this I'll go for a cheaper cut and just SV it until tender.

Sous Vide Beef Wellington

Sous vide Short Ribs, 56.5C for around 42 hours. Was a bit more rare than I'd have liked, but the texture was very nice. I'll try again at around 59C soon. Was finished under the broiler. Did quite a good job.

Beef short rib that ended up woefully dry. Not sure if I overdid the searing or the sous vide time..