Well, I have been looking at Sous Vide gear for a while. Finally I have taken the plunge. With help from the fine people at Anova I have got my hands on an immersion circulator.
Last night, I tried it out for the first time on some lamb chops. I cooked them at 60 degrees Celcium for about 1 hour and 20 minutes. After first having coated them with salt and pepper liberally and added a splash of fish sauce to the bag.
Impressions, I should have been more sparing with the fish sauce. Normally it cooks down and mellows out considerably, but it seems that at 60oC it doesn’t, or not much. So, next time, less fish sauce. Also, it could have done with a bit of a sear afterwards, the skin to the chops was eatable and quite tasty, but it could have done with some reaction. The surface of the chops had discoloured in the normal way, but below that the flesh was still very pink. The flesh itself was soft and not at all dry. Very good for a first try.
So, learning taken away from the first outing:-
- Be sparing with strongly tasting condiments
- Cook for longer
- Be prepared to sear