Togarishi Seared Sous Vide Rack of Lamb
Printed From: Foods of the World Forum
Category: Asia
Forum Name: Japan
Forum Discription: Japan
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3995
Printed Date: 26 March 2026 at 18:04
Topic: Togarishi Seared Sous Vide Rack of Lamb
Posted By: MarkR
Subject: Togarishi Seared Sous Vide Rack of Lamb
Date Posted: 18 January 2014 at 10:58
Coat the rack of lamb with toasted sesame oil then dust heavily with Togararishi Powder(Japanese seven spice). Rest in fridge for an hour. While the lamb is resting light one half a chimney of charcoal, I use lump but whatever. Put the lit charcoal in the vortex with the vents open. I would have just left the lid off but there was a lot of wind. Let it get good and hot! Retrieved the lamb from the fridge, dusted with Togarashi again, just to make sure.... And on the grille. Keep it moving you just want to sear the outside, not cook!  Flipped  Now it gets a raincoat.  And into the waterbath at 128° for two hours, or however much longer you need. I was making the Poppy Seed Tort while this was cooking so it was probably in the waterbath for three or three and a half hours. One of the beauties of Sous Vide, you cannot over cook. Now we're out of the waterbath, doesn't look much different.  First cut  I got my focus back!  At this point the Tort cooking was getting way long and I was starved so I woofed a few chops and some leftover veggies. But they will be back!:thumb: If you cannot find the Togarashi here is the home version, 1 tablespoon (15 ml) black sesame seeds 1 tablespoon (15 ml) white sesame seeds 1/2 tablespoon (7.5 ml) orange zest 1 tablespoon (15 ml) white poppy seeds 1/2 tablespoon (7.5 ml) Hungarian paprika 1/2 tablespoon (7.5 ) ancho chile powder or ground dried bird chile 1 tablespoon (15 ml) crushed Szechwan pepper corns 1/2 tablespoon (7.5 ml) ginger powder 2 tablespoons (30 ml) crushed toasted seaweed ------------- Mark R |
Replies:
Posted By: africanmeat
Date Posted: 18 January 2014 at 14:36
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that is the right colour ,nice ------------- Ahron |
Posted By: Hoser
Date Posted: 19 January 2014 at 02:38
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I am soooooooo jealous of your sous-vide setup. I can't imagine ever finding a deal like you got on that. ------------- Go ahead...play with your food! |
Posted By: gonefishin
Date Posted: 19 January 2014 at 19:59
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Looks delicious, Mark! Fine job ------------- Enjoy The Food! |
Posted By: TasunkaWitko
Date Posted: 21 January 2014 at 22:13
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I'm no expert on lamb, but I'd say that is a hit out of the ballpark, Mark. Great job with a unique flavour profile and beautiful results - that interior photo says it all, and is a testament to the technique! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |