Kosher Dosher...“I am a culinary Heretic"

This is the Australian Lamb-Chop, and it was freaking amazing. I'll briefly outline what I did to make this the bomb. What is a Lamb-Chop? Think of a T-Bone as in steak, but in this case, it's a mini-version.   I made shoulder too, and it was out of this world.   This was product was used to dry-brine the lamb. Place some Za'atar in a bowl and coat both sides of the Lamb. I tasted the spice and felt like the salt percentage was more than adequate for this application. Any spice mixture will work, so choose what you want. If I only used salt, the percentage would be 0.60%. That means if the Lamb weighs 250 grams, all you need is 1.5 grams (250 x 0.6% = 1.5 grams). Yes, you will need a mini-scale that can weigh  200g/0.01g.  Vacuum Seal the Ribs in one layer. You could Vacuum Seal the Lamb in separate bags too.   Processed at 113f for 3-Hours, which is a  Warm-Aging Method  and finished at 130f for 3-Hours. After processing, I would su

(OP- 5 years ago) I've made  Meatloaf a zillion times  but never with these quantities. I don't work from a precise recipe because I find it unnecessary. I've Sous-Vide- Processed Meatloaf, both in Tins and Casings.   And I've even done them in small  Oval Stainless Steel molds. These were done in Aluminum Tins so I could give some away as gifts. Meatloaf is the ultimate comfort food, IMO. Given as gifts or just feeding one's family is the ultimate comfort to the Soul.  These are rather large Tins. These Tins hold 5 1/2 lbs of Meatloaf.  Internal dimensions are...3" tall, 5 1/8" across, and 11 3/8" long.  It was cooked at 145f at 6 hours to pasteurize. I started at 150f then lowered to 145f (more details below). Gratuitous photos and brief explanations below. It does not include all details or ingredients.  This pan is 20" across and 5" tall. It's a biggy...... I used about eight large Onions. These were all cut

A little rant followed up with an experiment based on a subjective opinion. I belong to a few Sous-Vide Food groups on Facebook, and there seems to be a growing division concerning the proteins pretreatment before being cooked. You have advocates on both sides that are adamant about their technique. Some use science to back up their claim, but in the end, it's about how something tastes. I'm not kidding either; people actually debate taste. They may call it something else to detract from what I think is so obvious. I've seen people, that are masters at debating, change an entire conversation to suit their perceived conclusions. The frustration for me is when the discussion   pivots: the antagonist is skilled at debating, so he does what politicians do, he redirects the conversation. Since he cannot argue something that's unsustainable, he changes the conversation.   To get on one's soapbox and argue an opinion is fruitless and a waste of time. This argu