Sous vide stoopid

( MEATSNAKE Richard Hammond, Fri 10 Apr 2015, 20:29, 1 reply, 10 years ago)

33 minutes at 56c - or gtfo

( d.r._and_quinch when will you be famous?, Fri 10 Apr 2015, 20:32, Reply)

Cooked by someone else or gtfo

( MEATSNAKE Richard Hammond, Fri 10 Apr 2015, 20:32, Reply)

I cook shoulder of lamb sous vide and then finish it on a griddle. Delicious.

( tangledupinblue hairy badge with moving eyes, Fri 10 Apr 2015, 20:38, Reply)

We called it boil in the bag, when I were a lad.

( Bartleby A dead man on vacation, Fri 10 Apr 2015, 20:51, Reply)

Sous vide is one of the oldest and best ways to cook some types of food. Try cooking a shoulder of lamb this way, then finish on a scorching hot griddle for a few minutes

( tangledupinblue hairy badge with moving eyes, Fri 10 Apr 2015, 20:56, Reply)

I'm a big fan of 'finishing on a scorching hot griddle'

( broadsword now that's fresh, Fri 10 Apr 2015, 21:04, Reply)

Can I come round for dinner?

( Bartleby A dead man on vacation, Fri 10 Apr 2015, 21:04, Reply)

You're using a Sourse Viedy? Why didn't you say so?
If you say sourss viedy one more time, that'll be 99 sauss vidiee in this God damn rhyme.

And omg, just realised Limb Bizkit rhymed Time with Rhyme; that's PRIMARAY school stuff.
( G/PP 💩💩💩💩💩&#128, Fri 10 Apr 2015, 21:46, Reply)

exactly the thing I was saying to Ferran over a plate of Boquerones al Ajillo just the other day.

( d.r._and_quinch when will you be famous?, Fri 10 Apr 2015, 20:39, Reply)

Absolute crap.
They should be cooked sous vide for about 6 hours at 65c, then pork ribs are as soft as cream cheese.
( tangledupinblue hairy badge with moving eyes, Fri 10 Apr 2015, 20:58, Reply)

camel arse for 4 days 7 hours 24 minutes at 38.92 and it is almost edible

( d.r._and_quinch when will you be famous?, Fri 10 Apr 2015, 21:04, Reply)