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Sadly the other half said NO to the vac pack machine so its back to basics which is probably the best way
Very interesting and I think an ideal excuse to buy my next piece of kitchen gadgetry for the great lamb tikka experiment!So it got me thinking... if we marinated the lamb in a vac pack bag (e-bay ?40) for x time then slowly simmered the said package for x time hey presto slow cooked lamb with all the marinade remaining, we could then finish off on BBQ or under grill to impair some smokey notes or maybe try adding some liquid smoke to the marinade Any thoughts on this method or am i just taking it too far ;D
And I've just bought one of these precise temperature controllers:http://www.ebay.co.uk/itm/Sous-Vide-Magic-Controller-FREE-WORLDWIDE-SHIPPING-/150613228801?pt=LH_DefaultDomain_2&hash=item23113f7d01