Sous Vide Pork Tenderloin

I cut a pork loin in half for sealing in two vacuum bags along with sprigs of oregano and rosemary, and cooked them both for 4 or 5 hours @ 135°.  I see a recommended range from 130° to 150° for pink and juicy at the lower end and firm and not so juicy at the higher side.  I still get twitchy about seeing pink pork but I am gradually overcoming that.
The sauce is brown butter with roasted garlic. I cubed the potatoes and gave them a nice soak in cold water, drained them well, and dropped them into 350° oil till they browned.  The broccoli was steamed and then buttered with a squeeze of lemon.

Sous Vide Chicken

20161018_1656171600x1200Well, I have the gear so here I go with some chicken.  I generally like the recipes and methods developed by the folks over at Serious Eats so I let them guide my go at it.  I did leg quarters but I figured the technique would be the same.  The table says 1-4 hours at 165 degrees yields tender chicken, this batch went about 3-1/2 hours.  I think my next batch will spend much longer, 6-8 hours.  The chicken was done, certainly, but not “pull the leg bone right on out” done I hoped for.  I reduced the gelatin and juices from the chilled bag with white wine with good results.20161018_1656451600x1200I have to give a shout out to those potatoes, I par boiled them for a couple of minutes then finished them (after they cooled and were drained on a towel) in duck fat.  I added some chopped fresh rosemary to them for an added kick.

The sprouts and carrots were zapped for about three minutes, covered, in the microwave and then sauteed in oil with a balsamic glaze added at the end.

Ham Steaks with Baked Beans and Home Fries

DSC_6178 [1600x1200]This is one of Mrs J’s favorite dinners.  She wanted ham with beans and fried potatoes so I dug out a bone-in ham roast from the basement freezer.   It was really needing to be used for something before it became freezer burnt.  I carved what steaks and chunks from it that I could and have the rest simmering in a covered pot.  I’ll pull the rest of the meat away from the joint and save it for a pot of beans  later.  I imagine there will be some ham sammiches coming up.  I may make a ham salad.DSC_6177 [1600x1200]