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I haven't cooked lamb sous vide, but I'd be amazed if a "leg roast" needs so much time. Won't it end up sort of mushy?
by jessaustin 6y ago
I haven't cooked lamb sous vide, but I'd be amazed if a "leg roast" needs so much time. Won't it end up sort of mushy?
- hirundo 6y agoWhen I do that to beef it isn't mushy, but fork-tender. With shank or ribs, the flavor is still intense. Guess I'll find out if the same is true for a lamb leg. Beef comes out of the water bath pale and unappetizing, but crisps up nicely in the air fryer.
- GoMonad 6y agoI think that depends on the cut of beef. 36h is great for brisket or short rib. But 36h would be bad for fillet mignon.