Sous Vide Rack of Lamb

Douglas Baldwin -- author of "Sous Vide for the Home Cook" www.amazon.com/... and "A Practical Guide to Sous Vide Cooking" www.douglasbald... -- demonstrates how he cooks a rack of lamb sous vide. First he covers the frenched bones with aluminum foil; then he vacuum seals the rack of lamb; cooks it for about 2½ hours at 130 °F (55 °C) and talks about the different water baths used in sous vide cooking; then rapidly chills it in an ice bath before freezing; reheats it for about an hour at 130 °F (55 °C); makes a fig and honey sauce; removes the lamb from the water bath and pouch; drys it with a paper towel; browns the outside with a butane blowtorch; and serves it topped with the sauce.

[@ribsngibs]

Bag rollover trick to keep the end clean for sealing later is brilliant. The food saver bags I use have an edge trim that probably won't flip easily like that. What brand of bags do you use, and do you think they would work in a food saver?

[@LinuxElite]

Thank you for this video. It's very helpfull.