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 for a few hours this morning, set at 132°, then seared in olive oil and butter.
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!
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.
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.