6hr “Sous Vide” Miso Lamb Shoulder

miso lamb shoulder

miso lamb shoulder

this (above photo) was my very first attempt on miso lamb, which I did for a 11-course dinner for 11pax on 5.5.2014.

i do a good pistachio crusted rack of lamb but no other variations. decided to do a 3-day miso marinade on a cheap frozen lamb cut & coincide the 6hr sous vide bath in 90degC oven with the char siew (to save electricity).

90degC (oven temperature) is also the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours.

160°F/70°C — Connective tissue collagen begins to dissolve to gelatin. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F.

miso lamb shoulder

miso lamb shoulder

i did again for a 12-course 9-pax homecooked chinese dinner for friends on 15.7.2014.

that was the best i did then, better than the last 2 times & w/o the gamey taste. the 3-day miso marinade & 6hrs “sous vide” in 90degC oven did the trick. many liked this.

#5 miso lamb

miso lamb shoulder

most recent was a homecooked dinner for 14pax friends + spouses on 18.12.2014.

the miso lamb shoulder chop was ok, very tender, with strong lamb flavours nicely masked by miso.

lamb though is in general not much a favourite dish among my family & friends, and a tenderised lamb shoulder, even miso-falvoured, cannot really match a good rack of lamb.

after having the most wonderful rack of lamb i had so far at american club amarone wine dinner on 29.11.2014, i was thinking of trying out a herb crusted rack of lamb as a variation of my pistachio rack of lamb.

c.h.e.f andy

Ingredients:

  • packet of lamb shoulders from Giant S$4.95 (300g)
  • 1 tbsp sugar
  • 1 tbsp miso paste
  • 3tbsp cup mirin
  • 3tbsp cup cooking sake

Directions:

  1. mixed saké, mirin, sugar & miso paste in a large bowl and whisk.
  2. scald lamb shoulders with boiling water to remove scum. place lamb shoulders in a ziplock bag & pour in the cooled marinate and leave in fridge for 3 full days. turning over once in the morning & once in the evening to ensure all sides are fully coated.
  3. take out lamb shoulders & place it in an oven dish with lid with the miso marinade just covering the lamb for 1/2 hr to get it to room temperature. place it in the preheated oven at 90degC for 6hrs. 90degC is the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours.
  4. cut the lamb shoulders to bite size & serve.

Fun 14pax RI Friends & Spouses Homecooked Dinner on 18Dec2014

invited my regular group of RI friends (this time with spouses) for a homecooked dinner on 18.12.2014.  we had 14pax = 5 couples + 4 guys. 🙂

i prepared mostly pre-cooked food that could be served buffet style, so we could all sit down & enjoy the food & conversation together. 🙂

planning was important. i intended several items which i cooked/made final preparations only when all the guests arrived – tagliata di manzo (angus striploin steak), dry wok prawns, pumpkin salad, fried rice.

in the end timing was quite well managed for dry wok prawns & fried rice. for the salad & the rockets/cherry tomatoes bed for tagliata di manzo, they were done too early & the rockets were soggy (unlike my recent lunch which the pumpkin salad & the rocket bed for tagliata di manzo were quite perfect).

#1 pumpkin tofu salad

#1 pumpkin tofu salad

#1 my wife’s pumpkin tofu salad was an excellent dish when i served during the recent lunch.

this time it was a bit lacklustre. seasoning with sea salt, olive oil & balsamic were done too early. somehow pumpkin was not as sweet.

#2 beer can chicken was good as usual – tender, moist, tasty. 🙂

#3 oven grilled miso salmon belly had been a favourite with my family (& friends also during recent lunches), and again a favourite this evening. 🙂

#4 teriyaki cod was good as cod goes. i made it very much less sweet & healthier (no sugar only mirin this time).

#5 the 6hr “sous vide” miso lamb shoulder chop was ok, very tender, with strong lamb flavours nicely masked by miso.

#6 tagliata di manzo (using angus striploin). the bed of rockets & cherry tomatoes were mixed too early so a bit soggy.

steak was medium rare & flavourful, but i was slightly distracted & the charring was somewhat insufficient to produce good enough mallard reaction. also the angus striploin, unlike ribeye, had a bit of tendon, not so ideal.

#7 spicy belly pork 蒜泥白肉 was simply wonderful. it was slow-braised using cold crockpot on low almost 6 hrs to 79degC. belly was very tender & the sichuan 麻辣 chilli mix was excellent. 🙂

#8 my dry wok prawns is of consistent good standard, charred & flavourful, taste of chilli padi & fish sauce.

#9 my spicy seafood fried rice will never get to crystal jade standard, but it is also consistently good, nice wok hae & flavours with lots of prawns & squid.

#10 stir-fried romaine lettuce

#10 stir-fried romaine lettuce

my helper cooked the romaine lettuce, one of our favourite vegetable dish.

#11 chocolate ganache vanilla banana cake

#11 chocolate ganache vanilla banana cake

a friend brought a #11 chocolate ganache vanilla banana cake.

#11 chocolate ganache vanilla banana cake

#11 chocolate ganache vanilla banana cake

#11 chocolate ganache vanilla banana cake

#11 chocolate ganache vanilla banana cake

it was a lovely 2-layer vanilla cake with banana in between & covered with chocolate ganache – a really standout first attempt by him! 🙂

#12 my no-bake tiramisu is now another crowd favourite. it was 1 of the easiest dessert to make.

healthy peanut candy

#13 healthy peanut candy

a friend brought a #13 healthy peanut candy (held together by maltose instead of unhealthy sugar), it was nice.

i had a #14 pumpkin cheese cake on standby. i sensed that the friends wanted to try, so it was served & we managed to finish 1/2 the cake. it was ok but not as good as the pumpkin cheese cake we had for our recent lunch which was really good.

c.h.e.f andy