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

[shrinkrap]

Another response to the salt vs fresh cod conundrum.

[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 …

[jiaozi]

Chuck roast at 138 for 36 hours is what I’ve always wanted but rarely gotten from prime rib. 1.5% salt by weight, garlic powder, black pepper, 'nuff said.

[Saregama]

Finished it in a curry.

Not convinced I couldn’t have done it just in the PC, but I think sous vide may help tenderize with less shrinkage.

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

I tried my hand at Bihari Mutton aka Champaran or Ahuna or Handi Gosht. Instead of the pot on coals for slow cooking, I used my trusty thick-bottomed, handi-shaped pressure cooker with the seal but without the weight, on lowest heat. Made the spice mix from scratch instead of enhancing my ready garam masala, because it’s a new dish to me and I wanted to taste what was intended (and I had all the component spices, so why not). Very interesting and deeply savory profile. No tomato to form the g…

[Saregama]

Experimented with bone marrow to see if I could preserve more of it rather than having some melt away in the usual roasting method.

155 for 1h, broil 2 mins to finish (not really necessary if topped with anything).

Exactly what I was hoping for – nicely jelled / solidified but without the fat melting off and leaving holes.