Jump to content
MacKenzie

This Is Not How I Planned Dinner

Recommended Posts

I thought I'd make a sous vide pork steak dinner and finish it on the KK, looking forward to a great sear, etc.

The day slipped by and I didn't start the bread until about 6:00PM and by now it is pitch dark outside. The pork steak has been in the sous vide bath since about 2:30 PM at 138F. Well by the time the bread was baked I wasn't going to start the KK for a sear so ...

5a1f67fb81cf3_SourDoughBread.thumb.jpg.114b765227cecc012b1dda2bc8fedbaf.jpg

Crumb.thumb.jpg.4455293f0dcc4680495e7a0a75158b56.jpg

Add a little cultured butter for more tang. ;)

5a1f717cb04c2_BreadandButter.thumb.jpg.2334c424788ef0a434f0e1d02da74e78.jpg

5a1f68a286220_PorkSerloinDinner.thumb.jpg.4e352a92bb2bd8a3f4b095eea71cf86e.jpg

5a1f68b81d881_InteriorOfPork.thumb.jpg.c086892b8cc7c374ef87fdd8473271b8.jpg

 

 

Edited by MacKenzie
  • Like 5
Link to comment
Share on other sites

@Tyrus - lots of good intell on the web about SV cooks (Moderist Cuisine, Serious Eats). MacKenzie and I have experimented on several cooks - see posts in the Sous Vide section of the Forum. Only thing that I've struggled with was mashed potatoes - I found that it takes longer and a bit higher temperature than the standard literature says. MacKenzie experimented with some malted enzyme. It made the potatoes very creamy, but I didn't like the flavor it imparted to the spuds. We also tried to optimize a "hot & fast" method for poaching eggs, as the preferred "low & slow" method takes 45+ minutes. MacKenzie got it down, but I bailed because it was taking 3 steps to get the whites set without setting the yolks - sous vide, then ice bath, followed by boiling water bath. I just plan ahead now for the longer cooking time. 

Link to comment
Share on other sites

3 hours ago, tony b said:

@Tyrus - lots of good intell on the web about SV cooks (Moderist Cuisine, Serious Eats). MacKenzie and I have experimented on several cooks - see posts in the Sous Vide section of the Forum. Only thing that I've struggled with was mashed potatoes - I found that it takes longer and a bit higher temperature than the standard literature says. MacKenzie experimented with some malted enzyme. It made the potatoes very creamy, but I didn't like the flavor it imparted to the spuds. We also tried to optimize a "hot & fast" method for poaching eggs, as the preferred "low & slow" method takes 45+ minutes. MacKenzie got it down, but I bailed because it was taking 3 steps to get the whites set without setting the yolks - sous vide, then ice bath, followed by boiling water bath. I just plan ahead now for the longer cooking time. 

Thanks Toney, I will try. Recently purchased a book called, " The Essential Sous Vide Cookbook." It gives all the starting points for time and temp for a variety of meats, veggies and more. Chicken wings were my latest experiment, sous vide in sauce { whatever you prefer } then off to the grill for a little crisp and color. Taste is fine because it penetrates, you can always kick it up a notch at this point. And by the way, I purchased the purple crack from Australia for $133 at the 2.2 lb level including shipping. Now I won't be keeping it all for myself, it is Christmas, and I thought it may be welcome to some in the family as gifts [ those that are obsessed backyard chefs } so, I am now standing by the mailbox to ensure no package thief get it.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...