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.

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Tidbits

Chicken noodle soup doesn’t need grilled cheese sammiches to make it lunch but I made some anyway.These are chocolate chip oatmeal cookies.  I like to process the oats a tad before mixing them into the cookie dough.  I was showing Mrs J how a new blender gadget works and it absolutely pulverized the oats before she could stop.  I’ll have to do a gadget post on it.I love the sous vide setup.  We have settled on 138° as the preferred setting – pink enough for me and done enough for Mrs J.I sauteed sprouts with fresh sweet corn, cut off the cob, in olive oil and butter to accompany the ribeyes and it worked out just OK.  Didn’t look right, tasted great.This is the result of my first go at a shepherd’s pie.  This one has pork and green gravy with corn and carrots and peas.  I didn’t make quite enough mashed potatoes for a proper top, my pan was a bit too big.  I think I’ll make them as individual pies the next time.This was a quick lunch, a couple of chicken thighs braised in bbq sauce, some potato salad, and kimchi.  Since MrsJ won’t eat the kimchi I’ll have to double up.  We still have a ton of that cabbage and cucumber summer salad.Those cookies make good ice cream sammiches.  I don’t remember what Kroger ice cream flavor is in this but it has crunchy bits and caramel. Moar kimchi!  Told you I was going to double up.  I didn’t make that big of a batch (one head of Napa cabbage) and the smallest daikon radish was still too much so I match sticked it and put it back in a simple pickle of seasoned rice vinegar, salt, and water.  Crunchy and sweet from the rice vinegar!

Ribs and Fries

Rummaged around in the freezer yesterday for something quick to fix for supper and found some ribs in vac seal bags.  Oh boy!  I’ll just drop these into some hot water right in the bag and peel them out for supper with some oven fries.  Didn’t turn out well.  Much to my chagrin, the ribs were uncooked – warm, but essentially raw.  Teach me to not label stuff.

So I resealed the contents of the one package I opened in a new bag and set up the water bath for an overnighter – 12 hours at 165.  I pulled them out this morning and set them in the fridge for a replay.  This evening I warmed the bags in a simmering pot, opened them and patted the ribs dry, brushed on bbq sauce, and finished them under a broiler for a few minutes.  They were excellent!

Tidbits

Mrs J says these are the last of the tomatoes by which she means these are the last she is going to pick.  They have pulled out of their doldrums and have really come on.  Might have been the heat.I skinned them all, crushed them, added green peppers and onions, and boiled them down just a little…ending up with 15-1/2 quarts total in quart and pint jars.  Took the best part of a day – peeling the skins was the hardest part.  It didn’t take all that long to cook them, nothing like as long as it takes to cook the juice down when making soup.  It did take three pressure cooker loads to finish them, with the ramp up to pressure and the cool-down included it took over an hour per load.I hoisted down the big enameled cast iron pot from its usual spot atop one of the cabinets for cabbage and sausages.  (And carrots, potatoes, and onions.)Made enough for lunch the next day.  The sausages were particularly good – some were ordered up from Louisiana through the Cajun Grocer, and there were a couple left over from the package that I broke open for breakfast the other day.Sous vide is the killer app for steaks.  These were cooked to 138 degrees for half the day and were as tender as you would expect.Chili dogs!  Yay!  I keep cans of chili in the cupboard for those days when I’m just about covered up with other chores (canning tomatoes).I’ll wind up this one with Gabe keeping watch over the back yard.  There is often something to bark at and he doesn’t want to miss out.  Homer is keeping him company though his vigil.

Tidbits

Mrs J found this Regal Moth in her flower garden, it seemed to be some distress.  She left it in a little concealed nook and has since seen it a couple of times in different spots.I had an oops! moment last week – I left the butter dish atop the toaster oven and needed something to use up all that melted butter.  Pineapple upside down cake worked admirably.  It could have used a bit more oven time to caramelize the pineapple layer.  Inverting the cake onto a sheet of parchment paper was a stroke of genius, he said, patting himself on the back.More sous vide rib-eye.  I made a pan sauce in the cast iron skillet used to sear the steaks.  Deglazed it with white wine and then added the sealed bag liquids and the garlic butter left from the mix used for the bread.While I was searching the freezer for the rib steaks I came across a couple of strip steaks.  I knew them to be tough so I put them in the water bath with the rib-eyes and let them run overnight.  I sliced off a bit to sample in the morning and found it very tender.  Mrs J started chanting “cheesesteak!  cheesesteak!” And that’s the rest of the story.My cayenne peppers are nearing harvest, they’ll be dried and processed into red pepper flakes.The habaneros are starting to ripen.  They are just too hot to use up in the small amounts we can tolerate – I still have ground habs from two years ago.  They are pretty, though, and I’m sure I’ll want some growing next year, too.Naan pizzas!  These are just great for quick and tasty dinners.  These have olive oil and garlic, provolone, cherry tomatoes, fresh thyme, deli sliced turkey, salami, shredded pizza blend cheese, and fresh grated Parmesan.I’ll bookend this post with moths.  Here’s a hummingbird moth browsing through the flowers on the catmint.

Sous Vide Ribs

I almost waited too long to put the ribs into the water bath.  I was thinking the morning of the 4th would be good for the holiday dinner.   The slab  was cut into two pieces, rubbed with seasonings, and sealed in vacuum bags well in advance.  Then I looked at the recipe over at the Food Lab site the day before: “TOTAL TIME:16 to 50 hours”!  I set the bath up and started it up around 2PM on the 3rd with the temp at 155 degrees.They spent the night at 155, then I boosted the temp to 165 the morning of the 4th.  Around 11Am they came out and were placed in an ice water bath to cool.  Here they are after blotting with paper towels.And after brushing with BBQ sauce while the oven was heating to 400.  The one on the right was wanting to break in two, all they needed was reheating to seal on the sauce.The ribs were as tender as any we’ve ever had, the bones sipped out of the slabs cleanly.  Two thumbs up!Got bone?

Rib Roast

Rib roasts are a thing I came to late, attracting my notice just in the last couple of years.  At any rate, Kroger piles them in a bin during the Holidays and slashes the price.  We picked up a few and sealed them away, seasonings included, in vacuum bags for later.  Later turned out to be this week for this one.  It spent the overnight hours in a sous vide bath at 137 degrees, and 10 minutes in a 500 degree oven just prior to carving.The potatoes were coated with olive oil and roasted with kosher salt and rosemary.  We wanted to keep the meal simple.  I like horseradish sauce with this, YMMV.We had plenty of leftover beef, I cubed the leftovers and started them simmering in the juices from the sous vide bag, with broth, red wine, and a chopped sweet onion.  It is in my nature to fuss with stuff in a bubbling pot (Double, double toil and trouble; Fire burn, and cauldron bubble) so I added various seasonings as it simmered away. (Eye of newt and toe of frog – Kidding!)  I remember adding soy sauce, Chinese cooking wine, Kitchen Bouquet, granulated garlic, onion powder, and fish sauce.  That list may be incomplete.  From here it is easy to go various directions – beef stews, beef and barley soup, vegetable beef soup, and on and on.  Mrs J suggested noodles.  She must be obeyed.