Sous Vide: The Quarantine Series, Part 7: Oregon Lamb Shoulder Flap
What’s the French word for flap? NickyUSA is a specialty meat broker that I call when I get...
Tag: lamb
Sous Vide: The Quarantine Series, Part 1; Rack of Australian Lamb
Prologue March 12, 2020 With the quarantine looming, we scrambled to make a few “last...
Sous Vide: Temperature, Time, Appearance of Doneness, Tenderness and other FAQS
Sous Vide in Particular Sous Vide is not magical or mysterious. It is among the simplest and most...
Sous Vide: Rack of Oregon Lamb Stuffed with Spinach and Feta; Edible Eggplant Relish Agrodolce; Phyllo Crust
Enormous Oregon Lamb This entire rack of Oregon lamb weighed just a little over 3lb/1.4k....
Sous Vide Leg of Lamb, and the Subsequent Chronicle
Mary HAD a little lamb… I know, that’s kind of mean. Western civilization is...
Sous Vide Rack of Lamb, Dijonnaise Crust, persillé
Don’t Call it Mutton. A lot of people unfamiliar with lamb are under the impression that it...
Rack of Lamb, Pear Membrillo
We’ll be back, after a word from Señor Membrillo Pear Membrillo Pear Membrillo is yet...
Sous-B-Q™, Penetration, and the Pellet Prototype
Just let me finish smoking this last one It’s no wonder that primitive populations created...
Sous Vide Lamb Shanks
Lamb Shanks pose a number of challenges for restaurants, not to mention home cooks. Among the...
Lamb Shank Persillé
Rack of Lamb Persillé is a classic dish that features a parsley crust. We’re going to...
