Temperature experiment

[Pferdestarke]

I have been reading more and more recently about cooking food at a lower temperature for a long period (also see thread bout how you like your steak cooked)and I have decided to do an experiment today with a bone-in lamb shoulder.

I will season, oil, herb and cover said piece of shoulder and place in my oven at 80c for anything up to 10 hours. I expect it to fall apart and be meltingly tender when it comes out.

Will let you know. It needs to defrost today.

I also watched Saturday kitchen a fortnight ago and a chef cooked a beef fillet at 60c for two hours, seared it on the outside and ended up with the most delicious, moist and pink meat evenly spread throughout the joint. Wow!

[Pferdestarke]

After 5 hours I checked it (90c) and it had given up lots of lovely juice for stock and a slick of fat which would kill marine life off Nova Scotia! I have a jug that pours from the bottom so I have separated fat from stock and ought to have a lovely lamby jus!

I've just whacked the oven up to 180c to crisp up, then i'll turn it off and leave it there to rest for 45 minutes.

The red wine is decanted, I am starving, but hopefully, all the signs show that it is going to be worth the wait.

Or is that weight?

If I could be arsed, i'd post a pic but the thought of trying to remember my Flickr password and username is filling me with utter dread!

ta da

[Pferdestarke]

I lasted 30 minutes and have just devoured 3/4 of a small shoulder. It was soft, savoury, deeply flavoured with cumin, kolonji and black pepper and a delight to eat.

Recommended.

The pic did not materialise. Sorry

Who is going to try some low-temp cooking next?

[Pferdestarke]

f13ldy said:

Pferdestarke said:

Who is going to try some low-temp cooking next?

I'm half tempted to try out a Nigella recipe of cooking pork over something like 23 hours...

Only thing is, is I'm scared of leaving my oven on overnight in case something goes wrong.

Is it gas or electric?

I'd risk it.

[Pferdestarke]

Wadeski said:

Im hoping to try a lamb shoulder, marinated in yoghurt and spices for 2 days then roasted for 6hrs or so on a very low heat this weekend. I'll let you know if it works....

Get rid of most of the yoghurt prior to roasting. By then it has done its work and you don't want a burnt yoghurt outer layer on your prize joint.

Edited by Pferdestarke on Monday 16th February 23:45

[Pferdestarke]

shirt said:

Pferdestarke said:

I lasted 30 minutes and have just devoured 3/4 of a small shoulder. It was soft, savoury, deeply flavoured with cumin, kolonji and black pepper and a delight to eat.

Recommended.

The pic did not materialise. Sorry

Who is going to try some low-temp cooking next?

i fell asleep when i got home so my half leg is defrosting at the moment. i don't know whether to put in in the oven tonight with some sort of cumin/herb combo. or marinate it overnight and cook it tomorrow. :chinsscratch:

The issue with leg as opposed to shoulder is that it doesn't have the same fat content. I would make sure that you cover it with foil or a tight-fitting lid to control evaporation. Maybe pouring a pint of water in the roasting tin would assist in you achieving a moist, tender roast.

Let us know.

[Pferdestarke]

The Dude said:

Oh man, it was ace!

Meat was unbelievably tender and, considering there was no seasoning, unbelievably tasty too - really beefy taste, it's odd

Sounds good and I will be trying it tonight. Why did you not season it though?

[Pferdestarke]

I'll make sure I don't over-season my fillet later tonight then. Thanks

[Pferdestarke]

I've just had one of the most enjoyable steaks ever! Cling film, salt, pepper, 60c for one hour, seared on a griddle for 45 seconds each side. No resting as there's no need. Green beans with butter and some caremelised onion chutney.

Even pinkness all the way through, meltingly tender. Most impressed.

I do hope I haven't just contracted botulism!

Sous Vide is the way forward. I might take the kettle to bits and install the element in the bath to cook whole animals!