Sous Vide Pork Chops
The recipe said that this would work out if the chop was cooked at 130° for really pink, and 1-4 hours would do – I set the temp at 135° and left it in all day. It was going to be lunch but we got to messing about outside and had leftovers instead.
We gave the chops a quick sear in a hot skillet to brown them. It’s a great way to get juicy chops. It gave me an excuse to male mac ‘n cheese, so bonus!
Penne Bolognese
I’ve never made this before so I gave it a shot. I used the Epicurious recipe with modifications – bacon, plus Italian sausage with hamburger instead of ground pork and veal. I was curious about the milk and how it would cook down. I think the bacon is a nice touch.
We give it two thumbs up.
