So we finsihed and executed a wine dinner for 89 people at the restaurant the other day and the food turned out fantastic. It was the first time that I have used sous vide for more than my wife and myself. Was a little shaky when i went to reheat the lamb and I increased the water temp for the initial shock of putting the lamb back in, but dropped really fast. Had to take quarts of hot water to increase the temp of the water fast. First I cooked the lamb at 138.5 for 2 hours then chilled down in an ice bath. The next day for service I reheated at 150 for 30 minutes. The lamb turned out perfect.
post #1 of 6
2/11/10 at 7:13am