Saturday night – 07/14/2018

Menu
Grilled Sous-Video Pork Loin (garlic herb)
Spinach & Cheese Tortellini with fresh corn, red pepper, and green beans
Tomato, Mozzarella, Basil salad

Grilled bread (from store-bought pizza dough)

Cherry-Almond Cake

Notes under the cut

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Sous Vide Notebook

I bought an Avono Sous Vide “Precision Cooker” earlier this month (June 2018). These are various notes.

07/14/2018Garlic Herb Pork “Tenderloin”

I purchased 2 “cook in bag” pork “tenderloin”s from the local mega-mart. I’m putting the tenderloin in quotes because, after cooking, I found these weren’t tenderloins at all but smallish loin pieces. It still worked ok. These were intended to be oven roasted. You cute a vent hole in the plastic wrapper, place it on a tray and bake for some time. I figured I could use them unopened as sous vide.

I looked at this recipe on the avonaculinary.com website and decided 145°F for 90 minutes was for me. I left the pork in the original bags; if it was ok to cook in the oven, I figured it would be fine in a water bath, which it was.

After 90 minutes @ 145°F I moved both pork loins to an ice bath to cool it off. After 15 minutes I removed them from the ice bath, opened the packaging and found a pork loin rather than a tenderloin. I finished mine on the grill (gas, preheated on full for 15 minutes, 2 minutes per side, rested for 10 minutes after removing from the grill).

They were decidedly pink inside, which some folks found not desirable. Next time I’ll try 150°F. 2 loins served 9 with about 1/3 leftover.

06/23/2018Chicken Thighs with Thyme
Read this and chose “very juicy and completely tender”
Apparently, the vacuum sealer won’t work if the rough side of the bag is down.

8 chicken thighs and 8 sprigs of thyme (split between 2 bags)
10 qt. hot tap water in the Cambro container.
165°F water for 75 minutes
pan sear in vegetable oil for 3 minutes to crisp skin
pan sauce of no-salt chicken broth to deglaze the pan, lemon zest, butter

Verdict: they were good but not great. Since the thighs were already at 165°F the time in the skillet pushed them closer to 175°F. No discernable thyme flavor.

Also, the liquid in the vac pack was still red, so I didn’t use it in the pan sauce. Ted suggested I look up what temp hemoglobin moves from red to tan.

Ted’s birthday – 05/26/2018

My husband turns 36 this week so we had a bit of a party to celebrate.

Menu
Kickin’ Corn Dip with tortilla chips
Cheese, Crackers, and assorted cured meats
Fritos and Onion Dip

Hamburgers, Hot Dogs and Veggie Burgers
Cauliflower Green Olive Salad
Fruit Salad (pineapple, papaya, watermelon)

Brownies
Snickerdoodles
Marble cake with marshmallow cream frosting, chocolate sandwich cookie filling and a gold glitter sprinkle (photo on Instagram)

Notes under the cut