Mad Cook
Master Chef
You can buy "proper" pizza boxes in the UK so your family/guests will think your home-made pizzas are "real" ones.
The world gets madder!
The world gets madder!
Baby bok choy replaced the spinach and sesame seeds with green onion garnished the flavorful chicken dish with Lo Mein noodles.
Follow up post: The chops came out amazing. COSTCO lamb has never let me down. Actually, most of their meats have been great. My only bad purchase was some sea scallops that were really tough and chewy.
The sous vide and cast-iron cooking combo worked perfectly. The chops were "like butta." Oh, I seasoned them with salt and pepper, and some Herbes de Provence. I read online somewhere (maybe here) that Herbes de Provence was good with sous vide lamb chops. I'm glad I did. It was a perfect herb blend for this lamb.
This is a meal I WILL do again.
CD
Has anyone tried Costo's boneless leg of lamb? It's great if you're serving lots of lamb lovers. I take it out of the elastic net and stuff it with all kinds of fresh herbs and garlic, then roll it back up and stuff it back in the net. It can be roasted or cooked on the grill to med. rare.
I'm another huge fan of Costco's loin lamb chops as just about our favorite meal. I always season the lill darlings with Herbes de Provence/salt/garlic. It's really a perfect blend for lamb, imo. I have a new sous vide toy I haven't used yet but frankly I have such good success with them in a screaming hot skillet, I'm a little hesitant to change a good thing. As you know, the chops are very thick, so I sear them on all 5 sides to med. rare, and it doesn't take long.
Try the sous vide cook on those chops. The cool thing is that they get cooked to a perfect medium rare with absolutely no guesswork. I aim for one hour at 144-degrees(F), but if I get side tracked and they go for 30 minutes longer, no big deal -- they come out exactly the same. It is virtually impossible to overcook them.
As mentioned, I still use the screaming hot cast iron to brown them at the end, but it only takes a minute per side, and does not do any cooking on the inside. It is medium rare a the way through.
CD
Casey, by the time the chops are properly browned on all five sides, they would indeed be overcooked if they had already cooked in the sous vide. Maybe I'm missing something. I like them as rare as my steak.
Australia and NZ aren't particularly well known for their sheep welfare.I agree Kgirl!! I'm also convinced I don't like American lamb and what they feed them. All of Costco's lamb is imported from Australia or New Zealand.
Lamb meant for export as meat don't become sheepAustralia and NZ aren't particularly well known for their sheep welfare.
No, but sheep (generic term) become lamb for export.Lamb meant for export as meat don't become sheep