How do I handle cooking delicate meats (like rack of lamb or veal) sous vide?

Question

How do you handle cooking delicate meats like a rack of lamb or veal sous vide? Get tips for ensuring these expensive cuts are cooked to perfection.

Answer 1

To cook delicate meats like rack of lamb or veal sous vide, use a lower temperature (typically between 130°F and 140°F for medium-rare) and shorter cooking times to prevent overcooking and maintain tenderness. Consider searing after the sous vide process for optimal flavor and texture.

Detailed Explanation:

Cooking delicate meats sous vide requires careful attention to temperature and time. The goal is to achieve a perfectly even cook throughout the meat while preserving its natural tenderness. Here's a step-by-step guide:

1. Preparation: Trim any excess fat or silver skin from the rack of lamb or veal. Season generously with salt, pepper, and any other desired herbs or spices. Consider adding a sprig of rosemary or thyme to the bag for added flavor.

2. Vacuum Sealing: Place the seasoned meat in a vacuum seal bag. Ensure the bag is properly sealed to prevent water from entering during the sous vide process. If you don't have a vacuum sealer, you can use a zip-top bag and the water displacement method to remove air.

3. Sous Vide Cooking: Set your sous vide immersion circulator to the desired temperature. For medium-rare rack of lamb or veal, a temperature of 130°F to 135°F (54°C to 57°C) is recommended. For medium, aim for 135°F to 140°F (57°C to 60°C). Submerge the sealed bag in the water bath and cook for the appropriate time. A rack of lamb typically needs 1.5 to 2.5 hours, while veal may require slightly less time, around 1 to 2 hours, depending on thickness.

4. Finishing: Once the cooking time is complete, remove the bag from the water bath. Take the meat out of the bag and pat it dry with paper towels. This is crucial for achieving a good sear. Sear the meat in a hot pan with oil or butter for 1-2 minutes per side, until a golden-brown crust forms. Alternatively, you can use a kitchen torch for searing.

5. Resting and Serving: Let the meat rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Pro Tip:

Avoid overcooking by using an ice bath to quickly cool the meat after the sous vide process if you're not planning to sear it immediately. This prevents carryover cooking and ensures the meat remains at your desired level of doneness.