How to achieve “fall of the bone” in a leg of lamb using sous vide?How long should Lamb leg steaks be cooked for?How to bone lamb breastSous Vide leg of lamb WITH bone?Cooking lamb that falls off the boneHow should I prepare venison hind leg sous vide?How do I sous-vide a shoulder of lamb?Sous vide effectiveness without using a vacuum sealer?Sous Vide FrustrationsSous vide the same meat on two daysUsing sous vide to warm canned vegetables
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How to achieve “fall of the bone” in a leg of lamb using sous vide?
How long should Lamb leg steaks be cooked for?How to bone lamb breastSous Vide leg of lamb WITH bone?Cooking lamb that falls off the boneHow should I prepare venison hind leg sous vide?How do I sous-vide a shoulder of lamb?Sous vide effectiveness without using a vacuum sealer?Sous Vide FrustrationsSous vide the same meat on two daysUsing sous vide to warm canned vegetables
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I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F).
While the result was generally good, I received a comment, that the meat didn't fall of the bone, and that perhaps next time, I should increase the temperature. However, I think, that I need to increase the time instead.
What is the solution for this situation? Is it even possible to achieve fall of the bone, cooking at low temperatures?
I have read, that for the fall of the bone effect to occur, connective tissue must break up, which happens at 145°F (62°C), which is obviously quite a bit more temperature, than my setup.
For the record, the meat was quite tender, but it had structure, it was not mushy and it also didn't fall of the bone.
temperature sous-vide lamb
asked 11 mins ago
user1721135user1721135
455212
add a comment |
I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F).
While the result was generally good, I received a comment, that the meat didn't fall of the bone, and that perhaps next time, I should increase the temperature. However, I think, that I need to increase the time instead.
What is the solution for this situation? Is it even possible to achieve fall of the bone, cooking at low temperatures?
I have read, that for the fall of the bone effect to occur, connective tissue must break up, which happens at 145°F (62°C), which is obviously quite a bit more temperature, than my setup.
For the record, the meat was quite tender, but it had structure, it was not mushy and it also didn't fall of the bone.
temperature sous-vide lamb
asked 11 mins ago
user1721135user1721135
455212
add a comment |
I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F).
While the result was generally good, I received a comment, that the meat didn't fall of the bone, and that perhaps next time, I should increase the temperature. However, I think, that I need to increase the time instead.
What is the solution for this situation? Is it even possible to achieve fall of the bone, cooking at low temperatures?
I have read, that for the fall of the bone effect to occur, connective tissue must break up, which happens at 145°F (62°C), which is obviously quite a bit more temperature, than my setup.
For the record, the meat was quite tender, but it had structure, it was not mushy and it also didn't fall of the bone.
temperature sous-vide lamb
asked 11 mins ago
user1721135user1721135
455212
I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F).
While the result was generally good, I received a comment, that the meat didn't fall of the bone, and that perhaps next time, I should increase the temperature. However, I think, that I need to increase the time instead.
What is the solution for this situation? Is it even possible to achieve fall of the bone, cooking at low temperatures?
I have read, that for the fall of the bone effect to occur, connective tissue must break up, which happens at 145°F (62°C), which is obviously quite a bit more temperature, than my setup.
For the record, the meat was quite tender, but it had structure, it was not mushy and it also didn't fall of the bone.
temperature sous-vide lamb
temperature sous-vide lamb
asked 11 mins ago
user1721135user1721135
455212
asked 11 mins ago
user1721135user1721135
455212
asked 11 mins ago
user1721135user1721135
455212
asked 11 mins ago
user1721135user1721135
455212
asked 11 mins ago
user1721135user1721135
455212
455212
add a comment |
add a comment |
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