Lamb Belly Dish - Inside My Kitchen
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- čas přidán 7. 09. 2024
- Chef Bradley Miller takes us inside the kitchen at the Inn of the Seventh Ray and shows us how to make his signature 48-hour lamb belly dish-so-called because the lamb marinates for 48 hours in a sous vide machine. Get tips on how to sear the meat and make a delectable Chinese broccoli side dish.
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A stunning plate of food.
WOW.I love lamb but never imagined it made like this. I want to do this and will figure out what exactly lamb belly is, buy it and also figure out a method to simulate the 48 hour sous vide circulated cooking bath. WOW. Thank you. Looks wonderful.
This dish looks amazing, and when my circulator finally arrives, I'm going to have to give some version of it a go!
That said, I don't get the whole smearing condiments across the plate thing. I find it aesthetically unappealing, and it strikes me as an inconvenient delivery system. However, I realize that I'm in the minority on this.
Also, while I'm sure that we'll finally cave in to the obvious simplicity of the metric system, to call it "more precise" is simply wrong. One degree Fahrenheit is smaller, and therefore more precise, than a comparatively huge and clumsy degree Celsius.
However, all nitpicking aside, I truly dig this video.
good job chef, looks great... did you meat glue two lamb bellies together it looks thick??
+chefcousin wondering the same thing, it honestly does look like it to me, unless he's using a slightly diff cut bc as far as i'm aware lamb belly is never that thick
+spriggo786 looks like he's trimmed most of the fat from them and glued them, almost definitely
Sous vide does not mean "under pressure" it means the exact opposite.
Celsius is not more precise than Fahrenheit, 1 °C = 1.8 °F so again, the opposite is true.
At t=3:10 you put the lamb in a "350 degree oven" so 662F right? 'cause you don't use F it's too inaccurate.
I stopped watching after that.
Ehhh your taking everything to literal. Celsius on a sous vide tends to work better or better said most receipes call for cel. Temp.
Same argument for weighing grams to ounces. In baking it has to be very precise so grams is favoured over the other.
You’re so interested in being critical that you chose to focus on the absolute least important parts of the video