Sous-vide Garlic Herb Pork Loin which was then grilled
Salt “crust” potatoes
Grilled Green Beans
Bok Choy with garlic and chile
Bread and Butter Pickles
12 gathered for dinner this week (9 adults; 3 kids).
For the pork, I tried 160°F water for 90 minutes. Ice bath to cool down, then grill for about 20 minutes to color and reheat. This was better than my previous attempt (145°F water for 90 minutes), however, there was still a bit of pink. Next time I think I need to try a piece of meat that isn’t already vacuum-sealed so I can see the make-up of the muscles.
We finished almost everything (~4.5 lbs. pork, 2.5 lbs potatoes, 1.5 lbs. green beans, 6 bok choy).