Sous Vide Cooking...who does it, what do you cook, how do you do it?

[Saregama]

I’ve got goat going at 145F in a light marinade (ginger, garlic, yogurt, spices) for 24h while I figure out what to do with it.

Then I’ll finish it in whatever masala base I picked.

Interested to see how it fares vs just using a pressure cooker, which would be my usual method.

Anyone sous vide goat or lamb as a precursor to cooking further?

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Do you eat and/or cook goat? What are your favorite preps and recipes?

Goat is my baseline preference for red meat. However it’s a lot harder to come by in the US, never mind in preferred cuts, unless you go to a market patronised by an immigrant population that also prefers goat to other red meat. I came upon it at a Chinese supermarket recently (didn’t know they ate much goat, or maybe they stock it for other immigrant groups around there who do), and so now I’ve got it going sous vide with a basic marinade, most likely destined for biryani. Or maybe Champaran …