Sous Vide Lamb Rack with Infused Reduction Sauce & Sauted Vegetables

Show Notes: www.StellaCulin...
In this video I take you through the process of cooking a lamb rack sous vide and then turning it into a completed dish. For related techniques, please check out this episode's show notes.

[@toobnoobify]

I love how you explain things as you go rather than just dumping a recipe!

[@daedline]

i have 20 cooking channel in my subscriptions list ! gordon ramsay .. jamie oliver .. marco pire .. but seriously this channel really show u the all small restaurant details !! i want to be a chef and i want to open my restaurant in dubai really i am going to use many many of your recipes, because i want to make all the best dishes in the world in my menu.. thanks for uploading these videos, u are greater than many popular chefs.. because they don't share the secrets! i thought chefsteps is the best channel but this channel is the best because the chefsteps they are only advertising their products !! again thanks chef.

[@JacobBurton]

+Payam Basiri My pleasure. Glad you're enjoying the videos. Good luck with following your dreams in Dubai. If you have any questions, please feel free to contact me through my website, StellaCulinary.com. All the best!

[@JacobBurton]

I clip the bag to the side of the container mainly to help me keep them organized during service. This way, they're not only easier to grab from the bath quickly (which is important during service) but it also allows me to keep track of the first in first out rotation. During dinner service, the racks that are ready to serve are clipped to the side of the container, and we always pull front to back. The new lamb is dropped in the center of the bath and later clipped to the side of the tank.

[@JacobBurton]

Thanks for the kind words. I'm glad you enjoyed the video.

[@sunnydzt]

This is the best Sous Vide cooking video on youtube! Good job Chef!!!

[@timothyrbrennan]

Chef - I watched this video years ago when I first purchased an immersion circulator. At the time this cook seemed very intimidating! Fast forward to today and I am about halfway through this cook (lamb cooking for the second time and enjoying a beer while I wait) which I will serve to our guests tonight for my wife's birthday. I am looking forward to the results! Thanks for posting this video; it has been something to aspire to as I continue to learn - and tonight it comes full circle!

[@JacobBurton]

Very cool! When I was in culinary school, I remember saving up my pennies to buy Thomas Keller's "French Laundry Cookbook" when it first came out. I remember flipping through that book thinking how amazing the recipes were, and my head would spin reading about all the different ingredients and techniques. To this day I love that book and it's recipes, but it seems so simple now compared to what I know and where fine dining has gone. Point being, its very cool that you're having the same experience with this recipe. Please let me know how it turns out.

[@JacobBurton]

Great Questions. Because the sauce has gelatin in it (reduction sauce), if I used cold water to press out the air it could cause the gelatin to set, giving me a weaker seal. Once sealed though, the whole bag can be iced. Since there is no air in the bag, it will not oxidize. As for the ziploc bags, I like them for a couple reasons; 1. You don't need a knife to open them during service, 2. the flavor infusion isn't as intense. Continued...

[@JacobBurton]

Thanks for your feed back. It was a pretty big hit at the restaurant, but to each their own.

[@JacobBurton]

That explains it. Every American chef I have worked with pronounces it like I do in the video. But I will admit, I don't try hard to pronounce French words with a French accent since I am not French. I think the whole pronunciation thing can get a little bit silly after awhile because I will always pronounce French words with an American accent, just like every French chef I've ever worked with has pronounced English words with a French accent.

[@nvj944]

Great work as always Chef Jacob I love The Completed Dish series! The technique videos are wonderful too, but it's really helpful to see the the elements come together. Also, seeing all the work it takes to turn out a dish makes me respect the time and work that goes into my restaurant meals.

[@GigaBoost]

Great video, and I loved the humour at the end. This is nothing that's even feasible to do in a home kitchen but I always love learning what happens in pro-kitchens as well. Thanks Jacob!

[@a090006]

OOO !!! They should put you on a statue! One off the best cooking video's I' ve seen so far,thanks for sharing your knowledge!!! This is for many chef's " not to share stuff and still a big secret area ".I start in a few weeks a "bistro" and will use these to teach myself and hopefully other people .Thank you again!!!

[@ThomasShue]

Wow, bro your the best instructor I have ever seen. I live your videos. I have learned more watching a few mins of videos than I have staging at a fine dining restaurant for a month. I feel like a slave prepping and doing the most hated and fiddley jobs the kitchen has to do. Thanks so much for showing me how the whole process takes place. I offered to stage at the restaurant so I could learn how the whole process happens (again I'm stuck in prep, so I never get to see what's going on at the line, or when each component gets placed on the pass for final plating). Just watching you work, you show the whole system (mostly). Thanks for doing this. I wish I was in Reno so I could learn from you directly, but I'm stuck in KCMO.

[@JacobBurton]

Thanks! Glad you're enjoying the content. If you like the videos, I would also highly recommend listening to my podcast, starting at episode one. It's called The Stella Culinary School Podcast, and it can be found anywhere you download podcasts from, or you can check it out on my webpage here: stellaculinary.com/scs Also, I often do listener Q&A segments, so if you have any questions specifically about the industry, shoot me an e-mail through the contact form on my website and I'll answer it in an upcoming podcast episode. All the best!

[@JacobBurton]

40F-140F is referred to as "the danger zone" (this temperature range was recently revised to 40F-135F). Ideally, food isn't allowed to be this temperature for more than 4 hours since bacteria thrive in this temperature range. Anything longer than 4 hours at 40F-135F is known as "Time/Temperature." There is also pasteurization, which can take place at a wide range of temperatures as long as the appropriate amount of time is applied, including 165F for 15 seconds or 140F for about 3 hours.

[@NOFUKINGIDEA]

Very freash idea of making a lamb dish! also i like the idea of how you sealed your bag by dropped it into the water instead of using any type of equipment very very smart!

[@kolortv]

just wow.. thanks so much for recording and sharing this! it looks so good.. sooo good.. beautiful cooking.

[@dpie4859]

I miss your great videos. You are such a pro!

[@CantEscapeFlorida]

Thanks for explaining the sous vide method. I've never done it before but I hope to work in a kitchen one day that does.

[@JacobBurton]

We start with a 14/16 ounce, 8 bone lamb rack and cut it in half. So the one in this video weighs about 7-8 ounces including the bone.

[@JacobBurton]

We're located in Truckee, California, about 15 minutes from Lake Tahoe.

[@thescaryman]

Thanks, makes a hell of a lot more sense now. In my mind for some reason I imagined the vegetables sauteed with the order being fired, since we only have warmer lamps.

[@grussem]

Absolutely amazing looking lamb! I cooked some ribeye steaks for the very first time tonight sous vide and they were perfect! I can't wait to get an actual sous vide machine to make it easier. Thanks for the video and tips!

[@JacobBurton]

grussem Awesome. Glad you liked the recipe.

[@dirtyketchup]

Absolute massive fan of all your stuff. I listen to the pod and try to watch all the YT uploads. Actually, currently making your steak tartare recipe again as we speak. But friendly PSA? Every time you pronounce is "sue-VEE," I die in side a little bit. 😂😂😂 The "D" isn't silent. But for real, thank you for these awesome videos, Chef. You are honestly an inspiration.

[@Chefmarcelomintz]

Great Chef Jacob,will be nice if you can do more on the sous vide technique,thank you very much for all your videos,thanks Marcello

[@savvysearch]

That ziplock/hot water technique is brilliant!

[@JacobBurton]

The critique is fair enough. Sometimes pans flame, which isn't ideal, but I prefer a hard sear on the lamb before cooking it sous vide. The shallots did not make the sauce bitter, but again, there were some shallots that got darker than they should have. The sauce was skimmed during the reduction phase. As far as bringing the sauce to a boil, I disagree that having fat emulsified into your reduction sauce is a bad thing, as long as it isn't broken. Fat = Flavor and the sauce is killer.

[@rigilchrist]

Thanks so much for sharing your professionalism with us!

[@MM-ob8ti]

Dam, this was a great demonstration.

[@JacobBurton]

Fair enough. Thanks for the clarification.

[@JacobBurton]

I'm not familiar with the home series, but as long as the water is circulated by a heated pump then you should be good to go. What I don't recommend are "water ovens" that don't circulate or "stir" the water in the bath.

[@takisdimitriou2280]

that ziplock trick was amazing.

[@crijamar]

Amazing video, you learn me a lot o technique! thanks a lot. A practice chef by my own in Italy.

[@Jagonomic]

I think it's amazing how much time were those racks cooking in the different processes, and still you obtained a pink interior, that's mindblowing to me.

[@JacobBurton]

I add the bacon because it's delicious. You can leave it out and the dish will still turn out fine.

[@kuro243]

This is badass; you always make awesome videos man.

[@Leonar12345]

not a drop of flavor lost. this looked amazing

[@JacobBurton]

Thank you!

[@CTP1111]

wow looks amazing, gonna try a much simpler version of this some day :)

[@ToccataLuna]

wow.....looks like an masterpiece.

[@adrianfletcher8963]

Not to compare, but: wow. You've basically been here as long as chef John. You will definitely get more views in 2020 I know it

[@wille35]

I actually have sous vide a strip steak before only using what's typically available for a home cook. Put the steak in a zip lock bag and immerse it into a pot of water over a burner with a thermometer in it. I had to keep adjusting my flame for 2 hours to keep the temperature correct, so ya... patience is an issue when you do it this way. Turned out great but I prob wont be doing it this way again. Just had to try out the method though.

[@cbfreder]

You're a pro Jacob. If I am ever in Tahoe, I will come and ask for you. This looks amazing. I've always been curious about the juices in those bags. Are they always worth saving or is this a convenience step?

[@gioscott2363]

great method for banquets!

[@Gmethot]

That's what i was thinking. Also being a chef myself, i have worked with a lot of english speaking chefs and i think they pronounce it that way because it is easier to use the word as a verb, as in "sous-veeing" rather than saying sous-viding. And yes, it is a bit silly, but you being a chef you know how the devil is in the details. ;)

[@jasonreasoner]

nice work chef

[@jdub1121]

You did your initial sous-vide in non-BPA free bags (what the lamb comes in). You scorched the fat cap instead of caramelizing at a lower temp (mallard reaction occurs at roughly 154c, your pans were MUCH hotter). Although your rack stuck on the lower right pan, so you likely didn't have that pan hot enough when you dropped the lamb in (although you nicely edited the lamb sticking to the pan out) You let your oil flame several times (resulting in bitter flavors). cont.

[@TheFrank1957]

Very nice recipe, thank you

[@je187u]

awesome dish !

[@datdarndot]

About bagging for the 2nd sous vide phase-closed-captioning mentions that HOT water prevents the sauce from seizing. However, you go on to suggest that once bagged, it can be iced down and stored for 4-5 days. If cold water will cause the sauce to seize, ice water will too. What's the deal with seizing? As to using a non-vacuum zipper bag-is this to avoid sucking up the liquid with a typical home sealer? You then clip them to the lip of the Cambro. Is this because they may leak if submersed?

[@Chef316]

Also would like to know....approximately how many ounces are the lamb racks you use for this recipe? Thank You Chef!

[@vickyskye8492]

This will sound like a very silly question to most ppl, i'm sure.. i'm new to cooking but i'm really enjoying how your videos simplify it.. my friends are also enjoyng the perks.. (thank you) But where can some1 find slab bacon? Any regular grocery stores? Or is only a restaurant market thing I love the idea of slicing my own

[@JacobBurton]

Higher end grocery stores will carry it, such as Whole Foods in the United States. If you don't have one near by, you can either check with a local butcher or find a butcher online that sells through mail order.

[@wingmanpro]

Hello Jacob. At time 6:24, when it says it will keep in the fridge for 4-5 days, can you freeze it at this stage for future meals?

[@Fruit333p]

i get the whole sous vide concept but i have a question. if you sous vide while there is liquid in the bag,isn't that the same as boiling in a liquid at a specific temperature? now it makes it seem like poaching it rather than sous vide. so is there a difference in texture with "dry" (where there is no liquid in the bag) sous vide vs "wet" sous vide? thank you.

[@bejhouhuy2567]

+chris v i think the purpose of sous vide is to maintain the juice of the meat which will loss if you grill it on fire or pan sear, the adding liquid is to enhance the flavor of the meat

[@andrefranca91]

great video! can't wait to try it! just one quick question: when the lamb is packed into the ziplock bag along with the bacin, the fried rosemary, the roasted garlic and the roasted chicken stock, can I freeze it? if so, for how long? thanks!

[@JacobBurton]

+Andre Scodro de França Yep, you can freeze it for up to 3 months, and then re-therm directly in the circulator bath, adding an extra hour of cook time to allow for thawing. You will have some quality loss but it shouldn't be significant.

[@andrefranca91]

Thank you for your answer, i'll try this recipe as soon as i can

[@sunnydzt]

Ah! that's it! THANK YOU for the answer :) Right! I forgot about the 4 hours... Also, good to know the danger zone now is 40 to 135F now... u r the best!!!

[@Chef316]

Chef, Can you do a video/lecture or series on Sous Vide Safety. How to properly cook sous vide to reduce pathogens and the risk or food born illness?

[@glennlawless2562]

pretty long process but damn that looks good..

[@ACGamesTV]

this guy cooks like a savage

[@AndroidRealMen]

GREAT!!!Thumbs UP!

[@shadowremorse]

what brand of ziplock are you using? i found a lot of ziplock tend to have very small leak

[@ffound6]

great vid! thanks!!

[@omarm.d2578]

This is so fucking badass ....

[@Libori1978]

If you wanted to do this recipe, but without using any pork (bacon) how would you substitute?

[@ajeckell]

On 2 occasions I purchased 8 rib racks of lamb from Costco. After the first step above, the rack smelled HORRIBLE. The first time I threw it all away. I am trying again but having the same result. Is this ok at this stage or do I need to worry about the way it will turn out?

[@bigboss112]

+AJ Lamb stinks

[@CourtneyCostanino]

Oh no no no no DDDDDDD: I almost screamed out in horror when you put the hot sauce over that beautiful mid rare rack. Personally, I'd never do that because you'd cook that outside layer further and hide the color for presentation.

[@mreisma]

amazing

[@mrgboxx]

wow amazing thanks.

[@DanielAnchondo]

If I have some veal stock what would I change? Mix with lamb juices and add 4 oz to the bag?

[@JacobBurton]

+Daniel Anchondo Nothing. The veal stock will just give you a richer flavor. It all depends on what you're trying to accomplish.

[@chefinewman]

you take so much time and effort to create thet color and texture on the lamb just to cover it with all that sauce... and you never mentioned seasoning the rack itself or the cuts of meat after you cooked it.

[@paulgatunopaulgatuno6490]

It looks nice an probably in service its fasters this way...but there a lot more steps in mis em place ( sous vide...grilled..ziploc ...sous vide and the torch) for a grilled lamb...although its perfect the cooking why pour sauce on top....the grace for a perfect meat point is to see it not hide it beneath tons of sauce....

[@CourtneyCostanino]

Well, I guess it depends on the temperature of the sauce. I was taught in school not to put a hot sauce over something you were presenting where the doneness of the item is on display.

[@JacobBurton]

Bit of a cop out comment wouldn't you agree? Why don't you enlighten us jdub1121.

[@thescaryman]

Im a big fan of your web show and all, but I cant see this working on a line? Is this more for catering and banquet events? It seems like a lot of prep and last minute cooking that needs to be done for it to be served to the demand of customers.

[@yapaul6226]

That shit still raw 😂

[@Inkdraft]

Looks yummy! Correct pronunciation: Soo-Veed.

[@JacobBurton]

+Inkdraft No, the d is silent, like in "dad."

[@vikeshtaveer7668]

It a demi glass sauce ?

[@aldente1967]

YEEEESSSSS!!!!!SIIIIRRRRR!!!!;) THX

[@suraditchansrichawla9232]

did you season the lamb before?

[@JacobBurton]

No. I finish the lamb with fleur de sel, but you can season before searing if you wish. It's just a matter of personal preference.

[@jsen3]

What would this dish cost per plate at your restaurant?

[@JacobBurton]

This dish was on the menu for $28.

[@jsen3]

Jacob Burton I suppose you don't deliver, right? Just kidding... But thanks a ton for uploading all these videos, I just found them earlier today and have watched 3 dozen so far. Really concise and informative videos!

[@jdub1121]

cont. You burnt the shallots (again, bitterness in your sauce). Notice all the black pieces floating on top of the stock? You boiled your stock thus emulsifying the bad fats into the sauce (further imparting unwanted flavors into the sauce). If you aren't going to cool your sauce overnight to aid in removing all the fat and solids, you need to be very careful not to boil your sauce at any point, and skim, skim, skim.

[@taniaakter2787]

this could work one a 3 bone prime rib

[@EHCBunny4real]

I am a home cook and I wouldn't serve anyone cooked meat that's been sitting in a refrigerator for 4 days. Why did not you at least freeze it?

[@sunnydzt]

40F to 140F is no good for food coz the pathogens and the risk or food born illness no? i read something about Pasteurization... please explain...

[@JacobBurton]

I disagree with your version of the pronunciation. Glad you enjoyed the video though.

[@jdub1121]

There's far too many things done wrong here to fit them all in under 500 characters.

[@je187u]

subfuckingscribed !

[@Gmethot]

Disagree? How can you disagree? It's the right pronunciation. You can choose not to pronounce it that way, i respect that, but it is the proper way of saying it. BTW, i am french so maybe i am misunderstanding your use of the word disagree. If so, please enlighten me. If you would like to hear the proper way saying it, you could always use Google translate and it will let you listen to how to pronounce it. Or just listen to french chefs talk about it here on youtube. Cheers.

[@Gmethot]

Great recipe. Don't wanna seem anal, but it's sous-vide, not sous-vee...the vide part is pronounced vi-the (the like "the" cat). Sorry, couldn't help myself.

[@billyboy8888]

im sure these dishes are delicious, but they will clog your artery

[@MyDanglingUnit]

looks horrible only if you don't like meat and or flavor

[@djangotube]

looks horrible

[@PooPooPerson]

great video. you're obviously a very talented chef!