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Old 04-14-2019, 06:43 PM   #11
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Rack of lamb
With white beans Provencale..
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Old 04-14-2019, 06:44 PM   #12
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Nice lamb, Rock. A neighbor brought me some cabbage rolls she just made. Good stuff.
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Old 04-14-2019, 06:51 PM   #13
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Nice lamb, Rock. A neighbor brought me some cabbage rolls she just made. Good stuff.
Thank you..we've been craving cabbage rolls for a while now..I just have to psych myself up for the endeavor
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Old 04-14-2019, 07:11 PM   #14
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I made a blueberry pie today, also..frozen berries and Tender flake crusts..good, none the less..
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Old 04-14-2019, 07:18 PM   #15
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Ooh, yummy looking lamb Roch.

We had pot o' pig. I made it with linguine, since I'm not eating potatoes. It was an experiment. The linguine soaked up too much of the sauce. Next time I will try serving the linguine separately and putting the pot 'o pig on top. It tasted good. I served that with a salad and homemade vinaigrette. I chopped up chard stems and put them in the salad. That worked well as a celery substitute.
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Old 04-14-2019, 07:20 PM   #16
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Let us know how you did your sear at the end. And, how it turned out.

I haven't found burgers to be any better cooked sous vide, so I am curious what you think, and how you did yours.

Don't get me wrong, I love sous vide cooking. But, some things seem to be a perfect match for that technique, and others are kind of, meh.

I'd love to hear about your experience.

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A nice juicy burger on the grill is hard to beat.

The benefit to doing sous vide is that you can leave it unattended and it's always perfectly cooked. Also, I'm still having fun playing with sous vide.

I finished the burgers in a super hot CI skillet for a couple of minutes.

I didn't take a photo tonight but here's a photo from an earlier cook that shows you a finished product.
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Old 04-14-2019, 07:27 PM   #17
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Looks good, Andy..I haven't done burgers yet, but I'm guessing that the lengthy time in the water must do something different to the fat in the beef which may result in a different texture of the finished product?
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Old 04-14-2019, 07:37 PM   #18
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Somebody here linked to a guide about meat temperatures. It explained that when you cook meat, you are pasteurizing it. It's a combination of time and temperature that kills the germs. The hotter it gets, the shorter time until all the germs are killed. This made me think of using sous vide for burgers. A rare or medium rare burger is generally considered a no no because of the risk of germs from surface of the meat getting mixed into the middle when it is ground. Well, if the meat is cooked for long enough at a lower temperature, it would still be pasteurized and safe.

If someone has that link, I would appreciate it being shared again.
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Old 04-14-2019, 07:49 PM   #19
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These days, if you are going to serve rare burgers, you should grind your own meat. And more or less sterilize the surface of the meat, before grinding. Of course, there is no way to totally sterilize it, whatever you do will be safer than buying ground meat.
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Old 04-14-2019, 07:51 PM   #20
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These days, if you are going to serve rare burgers, you should grind your own meat. And more or less sterilize the surface of the meat, before grinding. Of course, there is no way to totally sterilize it, whatever you do will be safer than buying ground meat.
I would just buy a blade/chuck steak and grind it..you can't beat that for burger..
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