Sous vide

[jonumberone]

Next up I tried a rack of lamb.
Seasoned with salt & pepper. I also through in a couple sprigs of Rosemary
Cooked at 130° for 2.5 hours







Second try, still not the greatest sear.
I was even more apprehensive with the more delicate lamb than with the steaks.
Again, I think I could've seared longer without jeopardizing the interior.

Next up some eggs for breakfast.
Cooked in their shells @ 167° for 14 min.
Served over some Pulled Pork Hash I made with some leftovers.
The yolk had custard like consistency. I prefer it more runny.
After some more reading I'm going to try 163° next time.



Sous vide shrimp was the next attempt.
Seasoned with smoked sea salt, pepper and cooked with EVOO in the bag.
14 minutes @ 149°
Finished in a cast iron skillet with butter and a dash of Cajun seasoning for about 1 min.
Served over yellow corn grits.
Everything came out perfect on this one!