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|By :The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon|
|Duration||more than 2 hours|
|Cooking Technique||Sous Vide|
|Main Ingredient||Lamb, Orange, Vegetables|
|Prep Time||15 minutes|
|Cook Time||2-4 hours|
FOR THE LEG OF LAMB
FOR THE ROASTED VEGETABLES
Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.)
Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.
There is no mention of when to put the lamb into the instant pot!
Hi John O’Connor,
This is a Sous Vide recipe. It mentions putting in the lamb in step one when it mentions “Place the leg of lamb in a sous vide bag, position the rosemary sprigs on top, then seal. Place the bag in the water bath and cook for 2 to 4 hours, until heated through, or up to 24 hours until tenderized.”
This is not a pressure cooking recipe.
Not sure I understand, I can set the Instapot for 130? So I can leave the sous vide bag in the instapot overnight with the lamb in the bag? It sounds great.
Yes, depending on the model, it may have a Sous Vide function. If yours does, then simply set to the Sous Vide program to 130 and allow the water to heat up. Once heated, place the sous vide bag with lamb into the water and cook for the desired time indicated in the recipe. Make sure to keep the lid on.
What if I dont have the sous vide function on my model? Can I still use this technique?