You are so fun to watch, and explain everything perfectly. This is your calling for sure. Just a few fyi’s, the olive oil becomes carcinogenic at high heat, 400. Avocado oil is better and you don’t taste it. ❤️
As a general rule of thumb, yes. There is a lot of conversation about that topic though and so far each of the sides makes valid points. But it's important to do what you feel is safest. So if 130 is it... then hit that mark! We are still learning and researching in our SV journey, so today we think one thing, then we read an article and think another tomorrow. LOL This internet is a good and bad thing ;) SO much knowledge but who is right?? In any event, I appreciate the warning! :)
I can't do lamb. It's just too gamey for me, but I enjoy your videos so much that I watched it anyways lol. I always learn something new (ie carrots in the basket of the air fryer). It was also very fun to watch how it changed when you fast forwarded through the browning process. I am very much looking forward to your foodsaver demo. I just got mine at Sam's. I think I saw you using one like mine before you got the one you have now. It is the smaller version. They are $50 off this month and the bags are also on sale, but I'm sure that ends in a few days if not already.
Thank you sooooo much for your comment. Some days I really need encouragements like this... and this is the day, so thank you! Yes! More food saver videos on in the plans... I wish I had a clone ;)
I stumbled across this video. I did a boneless leg of lamb this Easter (first 1) My mother hated the gamey smell left in the house and never cooked lamb, but loved the taste. Using a boneless leg, I unrolled it and trimmed a good amount of the fat off the roast. I seasoned the flattened out lamb leg. Roll it back tight. Tie with butcher twine. I seared the outside and roasted in the oven until 130F @ 375F. I should have took it out at 125F and let it set for 30. My point, trim your fat and any silvery connective tissue, the fat tissue can hold that "gamey-ness." First time lamb eaters ate every ounce of that lamb. No left overs. I am going to sous vide and sear a boneless leg and repeat the unroll and trim process. Oh, I slice lamb thin to win. Give it a go.
According to the famous J. Kenji López-Alt, whenever you cook meat under 130°F, cooking time should not be longer than 2,5 hours for food-safety reasons. Could you please comment on that?
I have been doing tons of Sous Vide and food safety is one of the first things people should learn about it. Google "Douglas Baldwin Sous Vide" he did a great job doing food safety research into sous vide cooking. He includes various meats(Chicken, Fish, Beef/Lamb/Pork...etc), actual research with scientific testing and calculations including tables based on meat thickness, temp and time to pasteurize. Short answer is the following, temperature ranges below 130-131F can be a food safety issue, as you arent cooking the meat you are just allowing the microorganisms to grow below those temps. Do a proper read of Douglas Baldwins temp ranges and tables so you understand how to apply them to produce safe results.(Same advice goes to the maker of this video actually).
@@k9BlackOpsI have cook from 131-140 lots of varieties of meat and never got sick with sous vide been doing sous vide least once a week for a year and loveing it
At 115F it is pretty much "lamb tartar". Definitely not pasteurized. If it was fresh that is one thing but de-boned from a bacteria Petri dish plastic bag is different. 130F minimum. Searing 1/4" surface does nothing.
115 is way too low, yo. Searing 1-minute per side will do nothing to raise the 115. That thing looked raw on the first cut, and probably like chewing gum. To fix this, I would dice, slice up the lamb and toss in the skillet to then make lamb tacos on corn tortillas.
Yes, You are right. See how she cuts with the knife at the end. It is not cooked at all. 53°C/54°C (it's about 128°/130°F) is a minimum to cook it, and for health security reasons too.
Safety guidelines for sous vide are 2 1/2 hours max if under 130°F/54°C. Bad things can grow if you exceed two and a half hours at lower temperatures.
You are so fun to watch, and explain everything perfectly. This is your calling for sure. Just a few fyi’s, the olive oil becomes carcinogenic at high heat, 400. Avocado oil is better and you don’t taste it. ❤️
I've always understood that cooking below 130° for extended periods can result in food safety concerns. Might want to be careful...
As a general rule of thumb, yes. There is a lot of conversation about that topic though and so far each of the sides makes valid points. But it's important to do what you feel is safest. So if 130 is it... then hit that mark! We are still learning and researching in our SV journey, so today we think one thing, then we read an article and think another tomorrow. LOL This internet is a good and bad thing ;) SO much knowledge but who is right?? In any event, I appreciate the warning! :)
looks delicious!
It was sooo surprising!
I can't do lamb. It's just too gamey for me, but I enjoy your videos so much that I watched it anyways lol. I always learn something new (ie carrots in the basket of the air fryer). It was also very fun to watch how it changed when you fast forwarded through the browning process. I am very much looking forward to your foodsaver demo. I just got mine at Sam's. I think I saw you using one like mine before you got the one you have now. It is the smaller version. They are $50 off this month and the bags are also on sale, but I'm sure that ends in a few days if not already.
Thank you sooooo much for your comment. Some days I really need encouragements like this... and this is the day, so thank you! Yes! More food saver videos on in the plans... I wish I had a clone ;)
I stumbled across this video. I did a boneless leg of lamb this Easter (first 1) My mother hated the gamey smell left in the house and never cooked lamb, but loved the taste. Using a boneless leg, I unrolled it and trimmed a good amount of the fat off the roast. I seasoned the flattened out lamb leg. Roll it back tight. Tie with butcher twine. I seared the outside and roasted in the oven until 130F @ 375F. I should have took it out at 125F and let it set for 30. My point, trim your fat and any silvery connective tissue, the fat tissue can hold that "gamey-ness." First time lamb eaters ate every ounce of that lamb. No left overs. I am going to sous vide and sear a boneless leg and repeat the unroll and trim process. Oh, I slice lamb thin to win. Give it a go.
According to the famous J. Kenji López-Alt, whenever you cook meat under 130°F, cooking time should not be longer than 2,5 hours for food-safety reasons. Could you please comment on that?
Unfortunately I cannot. Because of the nature of sous vide, I don't think it's the same but I have no idea.
I have been doing tons of Sous Vide and food safety is one of the first things people should learn about it. Google "Douglas Baldwin Sous Vide" he did a great job doing food safety research into sous vide cooking. He includes various meats(Chicken, Fish, Beef/Lamb/Pork...etc), actual research with scientific testing and calculations including tables based on meat thickness, temp and time to pasteurize. Short answer is the following, temperature ranges below 130-131F can be a food safety issue, as you arent cooking the meat you are just allowing the microorganisms to grow below those temps. Do a proper read of Douglas Baldwins temp ranges and tables so you understand how to apply them to produce safe results.(Same advice goes to the maker of this video actually).
@@k9BlackOpsI have cook from 131-140 lots of varieties of meat and never got sick with sous vide been doing sous vide least once a week for a year and loveing it
@@Freedomishere-im6ugthe comment says under 130…
Have you never cooked your carrots sous vide?? Don't know what you're missing!!!
At 115F it is pretty much "lamb tartar". Definitely not pasteurized. If it was fresh that is one thing but de-boned from a bacteria Petri dish plastic bag is different. 130F minimum. Searing 1/4" surface does nothing.
I want what she's having. What a fun lady.
115 is way too low, yo. Searing 1-minute per side will do nothing to raise the 115. That thing looked raw on the first cut, and probably like chewing gum. To fix this, I would dice, slice up the lamb and toss in the skillet to then make lamb tacos on corn tortillas.
I dunno, it was very good! :)
Yes, You are right. See how she cuts with the knife at the end. It is not cooked at all. 53°C/54°C (it's about 128°/130°F) is a minimum to cook it, and for health security reasons too.