Oh boy! What a triumph my carni dinner was tonight!
In shifting stuff from one freezer to another, I found a little lamb chump, that'd been in there an age, but somehow didn't make it onto the inventory. I decided it could go tonight. I had already stuck a few cloves of garlic into it, and added a decent coaring of salt and ground black pepper, before freezing it, so decided I'd SV it, as the prep was done.
The times and temperatures suggested for chump varied, a lot, so I jusr upped the time by about 15 minutes, to an hour, which is a fast cook for SV. When done, and I'd taken it out of the bag to take it's temperature, I got a bit nervy as it was only 56c; the water temperature and still looked very rare indeed.
Rather than sear it in the cast iron, I decided I'd lob it in the oven for around 15 minutes. By then, the inner temperature was over 63c and it had better colour. Rested for 5-10m minutes and "carved". Stunning.
Of course it's irrepeatable, but I bet the cauldron could do the cooking well, combined with either searing or finishing under the grill, for the cosmetics.
I'd actually say it was the most delicious thing I've done in the SV.
@bulkbiker - have you tried lamb chump SV?
I'm actually enjoying the carnivory, and totay was a NOMAD day - Nearly One Meal A Day. Aside from coffee, with milk, I just had about an ounce of cheese at lunchtime. I just didn't feel I need anything, although by the time I ate this evening, I was hungry, and ready for it.
My weight was down a few gramms this morning, but that could easily just be the lack of vegetable bulk, erm,......topping up the pipework.
These two days have been in preparation for a carni day on Sunday, when I'll have some logistical challenges, but I might just keep going until then, provided my weight doesn't drop. I can't afford for that to happen.
