I am really loving this Anova sous vide machine - but have to admit I am missing my grills - just too bloody cold to do anything outside.
Karen is still in WI and Emma is out with her BF for dinner. Was looking like I would be alone tonight when Rocky called and asked if her friend could come for dinner and stay over. Of course! Her friend is Mackenzie, they are both softball catchers and Mak is the libero for her HS volley ball team. I didn't know what that was so I've always called her wheelbarrow.
When they said they were coming for dinner, I scrapped my plans for peanut butter sandwiches and decided to sous vide some pork. No eggs tonight...
I had a few pork loin chops and tossed them on my CI skillet to pre-sear. Just grape seed oil and salt. I don't like adding spices when I pre-sear meat - salt is a rock and doesn't burn. The spices do burn. After a quick pre-sear, I dusted the chops with Fine Swine & Bovine then bagged and added some garlic infused olive oil. Not only did that sound good, but it was all I had on hand - ran out of EVOO... ooops!
Dropped the bags into 144*f bath and let them go for about an hour.
Toward the end I steamed some baby russet and red taters and made a rustic mash - some cream, parsley, S&P, and paprika (my mom always added paprika to her mashed taters, so I do too...)
Some frozen corn heated up with butter, and a simple gravy rounded out the dinner.
When the pork was done, I tossed the chops back on the CI pan to finish / sear. Why is it ok now with the spices on there? Well my theory is the spices are now part of the pork so they are safe. Yeah.... that's my story and I am sticking with it.
I can already hear my brother "If you are going to pre-sear and post-sear the pork, why go through the hour wait in the tub?" All I can say is - Taste it!
Jaxon, thank you again for getting me into this journey!
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