Cooking

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Debbie Beaupre

Spice blends

1 Pin

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.

Sous Vide

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So I found this recipe years ago, I've made it dozens of times and its delish! However, it works better when you mix it with your hands instead of a fork, and I set the oven to 350-375 degrees; 400 tends to dry it out too much.

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Sous Vide Rack of Lamb Recipe

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.

1h 20m

several pictures of different cuts of meat on a cutting board with instructions for how to cut them

Sous Vide Barbecue Pork Ribs Recipe

18h 0m

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Sous Vide Pork Tenderloin Recipe

Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.

1h 25m

some pieces of meat are shown on a white background

Ahi Tuna Steak Recipe

Sous Vide Tuna Recipe

Rare seared tuna might have fallen off the menus of the most fashionable restaurants, where it ruled the scene from the late '90s through the 2000s, but that doesn't make it any less delicious. Historically, this has meant tuna served in the style of tataki, a traditional Japanese preparation in which the bulk of the tuna is essentially cold and raw. With the precise control of a sous vide cooker, you have a few more options. Rather than cold and raw in the center, you can serve tuna that's h...

1h 15m