nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Sous vide confit (lamb neck)?

Nick_192744

I traditionally confit lamb neck for 8 hours at 275F in an oven. Is it possible to reduce the fat needed and put oil in my sous vide bags.

If so any suggestions on time and temp?

Find more posts tagged with

Everything Else

Comments

Nick_192744

Current thinking is 165 for 24-48 hours....

tshewman

I would lean toward 60C for 72 hours.

fisher23

I agree with @Todd_Shewman_38102 140° F (60° C) 48-72 hours.

danminor0

I haven't done lamb neck, but duck legs and pork belly come out amazing at 65 deg C for 24 hours.

Nick_192744

For anyone who is interested, 60C looks too low to properly render the collegian from what I can tell. Photo above is 60C for 72 hours. @Todd_Shewman_38102 @John_Fisher_218893

tshewman

texture when removed from bone?

Nick_192744

For anyone who was interested 165F for 24 hours ended up being perfect. I also tried at 187F. @ 165 it comes out fully rendered but incredibly moist. Similar to traditional confit, with much less oil,