explain "the soak", plz? I was distracted by other things - the culinary wizardry in the garage escaped my attention!
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Replying to @MorlockP @BostonDelendEst
I did not pay too much attention to the process, but he anointed Unicorn with a bottle of red wine, and slathered her in a mix. Wrapped in burlap, which had soaked up the runoff wine. Since she sat underground for more hours than anticipated in warmth, the wine etc. penetrated.
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Replying to @wraithburn @MorlockP
Yes, we used wine to wet the burlap rather than water. Red wine is almost always a good technique to balance out gamy flavors. Cf. Coq au vin for old birds. Agree that soil composition/moving of unicorn created a few gaps. A bit more foil and burlap next time but we were close.
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Replying to @BostonDelendEst @wraithburn
we did AMAZINGLY well for the first time. ("we" :P) I'm thrilled w how it all worked.
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Replying to @BostonDelendEst @wraithburn
Things that go off the rails often end as much better stories / memories. I treasure the memory of how so many competent people lept into action to fix things up. chef-kiss-fingers.jpg
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Need a large non-reactive container sufficient for the lamb (wine barrel?), and an immersion circulator that could bring that much liquid up to temperature & hold it for the cook time (likely requiring several in parallel). Would likely take much longer than a proper pit!
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Replying to @Recursion_Agent @admrlcrnch and
You'd be losing a LOT of heat from the surface of the tub, and the wine would probably stain the tub as well, especially at elevated temperature. And most bathrooms wouldn't have enough outlets for all the circulators you'd need... But I do love the talk-it-out problem solving!
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yeah, I think if you wanted to cook-in-wine, you add some to the SV bag
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