Incredible stuff...

[alexpgp]

Work has sort-of, kind-of resumed a more or less normal level. Lots of folks I hadn't heard from in a while are seeking me out, too (at reduced rates, go figure).

I prepared leg of lamb using the sous vide cooker, but an not at all sure the result is as delectable as that with, say, pork loin or pot roast.

Cheers...

Comments

[great-dame.livejournal.com]

Oh man, all of that sounds amazing. I like making corned beef for reubens, with the slow cooker as well.

[alexpgp.livejournal.com]

Although my sous vide setup uses a slow cooker, the cooking temperature is controlled by maintaining a temperature of about 140°F in the cooker (the meat goes in a Ziploc bag and the bag goes in a water bath, along with a temperature probe).

After ~8 hours, the meat is cooked uniformly all the way through.

I will have to try it with corned beef, though. Sounds yummy.