Making curries
Asked by thenco on Friday, September 24
I am curious as to which is the better approach for cooking a lamb curry sous-vide. I am about to try the "under pressure" approach with cooking the lamb sous-vide in a small amount of spice flavoured oil and then make the sauce separate to cover the lamb once cooked
or
Should I make the sauce and then cook the lamb and sauce sous-vide with only a bare amount of the sauce so as not to overpower the lamb.
I like the traditional indian or burmese tastes and also sous-vide cooked lamb. The objective is to combine the best of both techniques. Does any one have any experience here please?
3 Answers to This Question
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0
Indian restaurants normally cook their meat for the day by cutting it into serving portions eg cubes, strips, joints, and then they simmer it in lightly spiced water until tender. The sauces are cooked separately and the two ingredients are heated as ordered. Cut your meat. Rub it with a mixture of garlic powder, cummin, coriander and dried ginger. Sous vide and add the prepared sauce.
Answered by Pindar on Monday, April 16
-1
I've just done a 72 hour lamb shoulder which I immediately cubed and flash fried.
After this, a fairly pungent coconut based sauce with a kick of chilles and tomatoes was combined in a vacuum bag for 30 mins. This appeared to do a really great job of infusing the flavour, and this was then heated through in the pan with the meat and juice.
I've previously found that cooking the meat with sauce leads to it becoming overpowered due to the cooking times involved.
Answered by DaveyT on Monday, May 09
-5
That's a really good question, I'm really not sure which would work best. I bet that both of them would turn out well. I'd love to hear what your results are.
Answered by Jason Logsdon on Saturday, September 25
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
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