Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
By DadCooksDinner on May 27, 2014
I love the way sous vide cooks meat to medium-rare. If I want to cook to a warm pink interior, sous vide is now my default technique. This is a big deal for me; a few years ago, I thought of sous vide as crazy molecular gastronomy, something a mad scientist chef would use. . . .
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