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|title=Sous vide roast gammon | |title=Sous vide roast gammon | ||
|titlemode=replace | |titlemode=replace | ||
|description=! Everything I have ever cooked with my | |description=! Everything I have ever cooked with my Homemade sous-vide slow cooker conversion has exceeded expectations and.. | ||
|og:image=https://www.cookipedia.co.uk/wiki/images/0/06/Sous_vide_roast_gammon_recipe.jpg | |og:image=https://www.cookipedia.co.uk/wiki/images/0/06/Sous_vide_roast_gammon_recipe.jpg | ||
|og:type=recipe | |og:type=recipe | ||
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Everything I have ever cooked with my [[Homemade sous-vide slow cooker conversion kit| | Everything I have ever cooked with my [[Homemade sous-vide slow cooker conversion kit|homemade sous vide cooker]] has exceeded expectations and been far superior to the same dish cooked normally. This time I tried a large [[Smoked|smoked]] [[Gammon joint|gammon joint]] (2.2kg [4 pounds 13.6 ounces]). An elongated [[Sous vide cooking|sous vide cooking]] time definitely breaks all the collagens and other tissues down from gristle into meaty gorgeousness. For convenience of serving, I went for a 24 hour cook time (60° [140° F]) which meant I could pop it in the [[sous vide bath]] at 8pm one night and it would be ready to serve the same time the following day. | ||
I'm just using [[Rhubarb and ginger preserve|rhubarb and ginger preserve]] as the finish for the glaze. It goes really well with the salty [[Gammon|gammon]] and takes not preparation. | I'm just using [[Rhubarb and ginger preserve|rhubarb and ginger preserve]] as the finish for the glaze. It goes really well with the salty [[Gammon|gammon]] and takes not preparation. | ||
As I don't want to lose the benefit of sous vide cooking by over cooking in the oven for the glazing stage, I decided to chop up just the amount of gammon that we were to use for one meal and quickly glaze the pieces in a wok. This worked really well though I could have made a better job of carving the gammon! | As I don't want to lose the benefit of sous vide cooking by over cooking in the oven for the glazing stage, I decided to chop up just the amount of gammon that we were to use for one meal and quickly glaze the pieces in a wok. This worked really well though I could have made a better job of carving the gammon! | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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{{SousVideSeeAlso}} | {{SousVideSeeAlso}} | ||
{{GammonRecipes}} | {{GammonRecipes}} | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] |