philthy
Active Member
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- 599
Made extra thick lamb chops sous vide for dinner tonight and they were amazing! 128° for 2.5 hours, then seared on the stovetop with butter in a 130+ year old Erie #6 cast iron skillet. Baby bella mushrooms sautéed in butter, garlic infused olive oil and red wine. Mashed Yukon gold taters. I'll run the sous vide at 124 next time for a little rarer finish. Couldn't forget the mint jelly!