First off, I need to make a confession before I get too far down the bloggy road: I am terrible with a camera. I have no idea why it is that other people can just point and shoot and get great photos and mine simply suck. I know that FOOD PORN RULES here in the blogosphere so I am bound and determined to get better at it (unless I become instantly famous and am able to hire an all-purpose live-in photographer and chauffeur). So, please have patience with my photos or the lack of them.
Second, I’m sorry to say that I am not yet ready to tell you about the lamb shanks. Soon. But I have a small consolation prize:
I just happened to find a flank steak at the winter farmers’ market this weekend and I was so excited that I had to cook it in the SVS. I am also here to tell you that I am mortified and humiliated by the results. It was TERRIBLE. All the resources I could find on the subject of flank steak said to cook it for 24 hours at 55C . Well that seemed rather extreme to me but I am a novice – who am I to buck authority? So I followed the instructions I had. Don’t try this at home, kids.
No photos of the flank, either folks. No need – it looked totally ordinary after I gave it a quick sear in butter. And frankly, I just want to forget about it. I seasoned it in the bag with salt, pepper and garlic powder. Actually, it came out disgustingly mushy and falling apart, in addition to being completely flavorless. Next time I do a flank, I will do it for 4-6 hours at 55C. Unless some other authority tells me otherwise and convinces me that my prior experience was a fluke!
Soon com mon: Lamb Shanks (which came out yummy, BTW)