Some other questions: Say the lamb shoulder gets cooked sous vide as one piece. I then want to prepare two dishes of 1.5" diced lamb.
- Some folks like meat much rarer than I do, I was thinking to cook probably 48 hours at something less than 141F but lots higher than 133F (sorry, @rotuts). Do you recommend doing the meat at two temperatures, and if so, how?
- I can cut and sear the meat post sous vide?
- The same folks like meat much spicier than I do. I'm thinking of coating one dish of lamb with a mixture of curry powder, dry mustard, black and cayenne pepper, cardamom, cumin, allspice (deSaulniers, Salad Days p.193). Do I use the mixture pre-sear? Post-sear also?
- As a general rule, does one use less spice if it follows a sous vide cook?
- After searing, can I keep the meat warm in bags in the sous-vide water (cooled by a few degrees)? For a couple of hours? What does that do to the texture?
