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Converting to Sous Vide - generally

PeterW_496860

Do "we" know about any general guidelines for converting "regular" recipes to the sous vide method?

For example, the NYTimes had a drool-inducing recipe for Seared Lamb Chops recently, (See http://cooking.nytimes.com/recipes/1013583-seared-lamb-chops-with-anchovies-capers-and-sage? ).

I'd rather not "cook" the lamb chops on the stove and would prefer cooking to a precise temperature "in the bag" combined with a fast sear stove-top. But, not having much experience with my Joule as yet, I'd like to know when to sear the chops - before or after - and when to incorporate other ingredients.

Thanks, in advance, for anyone who has a response for this query.

Peter

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Comments

tshewman

For lamb, sear after (potential of off flavors if done prior). Beef, chicken and others, presear optional but recommended for long cooks.

FrankM_3301

Dave Arnold calls this using "sous vide for insurance." Basically, cooking your protein to a precise temperature so that you don't risk over-cooking using traditional methods. Therefore, you can really follow any "traditional" recipe, cook the protein separately to your desired doneness using sous vide, and just finish the protein quickly to produce a crust and the flavors that come with browning. Then put it back together with the rest of the recipe. You can almost follow the recipe that you included as it is described, perhaps making the sauce after you give the lamb a quick (30 sec. or less) sear to brown.

matthewmicahhall

Another small wrinkle to consider is timing of the low temp cook and final sear. Do you foresee yourself immediately doing the sear after unbagging the cooked protein (hopefully with an intermediate drying step viz. towel)? Alternately, you could also chill down the still-bagged protein and then sear it at a later time. In some instances, you'll see a recommendation to bring the chilled protein up to warm-ish temperature first (around 50-55C) and then do the sear. This seems reasonable when working with a thick cut, but I tend to not pre-warm for thinner cuts -- it's another bit of insurance against overcooking.

pgcath

We do this all the time, with almost every recipe.