MacKenzie Posted December 20, 2015 Report Posted December 20, 2015 Put a potato scallop casserole on Pebble while the pork tenderloin was in the sous vide bath at 140F. Scallop on the grill at 375F. Pork is cooked for 5 hours and now ready for searing. Just remove the casserole and open the vents. Searing is done. Sliced tenderloin. Plated.
MacKenzie Posted December 20, 2015 Author Report Posted December 20, 2015 Thanks, Tony things are so good I can't believe it.
CeramicChef Posted December 20, 2015 Report Posted December 20, 2015 MacKenzie - I'm hoping there are some leftovers you can box up and ship to ChezChef here in OKC. I love scalloped potatoes and peas are my favorite veggies. That pic of your tenderloin on the grate with the fire underneath is just simply beautiful. Greta color! Kudos to you. Kudos!
ckreef Posted December 20, 2015 Report Posted December 20, 2015 Nice cook. Do you have a recipe for the scallop potatoes? Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted December 20, 2015 Author Report Posted December 20, 2015 ck, I'll write a recipe up.
PRippley Posted December 20, 2015 Report Posted December 20, 2015 Scalloped potatoes, awesome.... Recipe?😜
GoFrogs91 Posted December 21, 2015 Report Posted December 21, 2015 Yum. Mac, you have convinced me to put an Anova on my Christmas list. Benton
MacKenzie Posted December 21, 2015 Author Report Posted December 21, 2015 GoFrogs, you won't regret it. It does take some study to learn how to do things safely but once you get that mastered you will really enjoy the results. Pork tenderloin is to die for. I intended to SV it for 4 hours but I was behind making my casserole and it went for 5 hours, no harm done. SV can be very flexible on most things, eggs are not most things though.
kjs Posted December 21, 2015 Report Posted December 21, 2015 Nice cook and thanks for posting the recipe.
Cookie Posted December 21, 2015 Report Posted December 21, 2015 Mac, you nailed it. Serious question - you ever have a guest that wasn't comfortable eating pink pork. We all know that SV at the right temp for the right time takes care of the bugs, but even if I explained the science to my wife, she wouldn't eat it...I just know she wouldn't. And yes, she'd eat pink beef. So much has been drilled into our heads about undercooked pork and chicken.
MacKenzie Posted December 21, 2015 Author Report Posted December 21, 2015 Thanks, everyone. I do have to admit that I really enjoyed this dinner. Cookie, I know what you mean. It has taken me some time to convince those in the inner circle but I'm over that hump. One friend was a long hold out but even she has come around to enjoying SV. It took a lot of there are 2 ways to kill the bugs, hot and fast, or low and slow talks but I'm there. I would be reluctant to serve the pork tenderloin for the first dinner to someone that I don't know all that well.
tony b Posted December 22, 2015 Report Posted December 22, 2015 SV can be very flexible on most things, eggs are not most things though. Nor is shrimp! While I understand the historical (hysterical??) propaganda against "undercooked" pork, there is absolutely nothing to fear. If you'll eat rare/medium rare beef, you should have no qualms about eating pork cooked the same way. It's perfectly safe. I ALWAYS cook my pork chops to medium rare. Tender, juicy = perfect!!!
Poochie Posted December 22, 2015 Report Posted December 22, 2015 What a great looking meal MacKenzie! You sure churn out some delicious looking food!
