MacKenzie Posted February 14, 2016 Report Posted February 14, 2016 Eggary, posted a recipe for these potatoes with Parmesan cheese but since there is a big block of Grana Padano in my fridge a substitution was in order. The pork was SVed for about 6 hours at 140F.
Rak Posted February 14, 2016 Report Posted February 14, 2016 That whole plate looks incredible, but those potatoes...wow!
MacKenzie Posted February 14, 2016 Author Report Posted February 14, 2016 Thanks, Rak. If I had some heavy cream I would add 1T to each muffin cup.
tony b Posted February 14, 2016 Report Posted February 14, 2016 Nice, MacKenzie! How did you sear off the pork? Looks like pan seared. Pantry staple - half-n-half, ultra pasteurized, keeps for weeks.
MacKenzie Posted February 14, 2016 Author Report Posted February 14, 2016 Tony, I set my baking steel on gas stove burner in the kitchen.
MacKenzie Posted February 14, 2016 Author Report Posted February 14, 2016 Thanks, guys. I'm thinking the 1T might be too much liquid, only one way to know for sure I want a little more moisture not a lot. I settled for a skimpy 1/2 T.
tinyfish Posted February 14, 2016 Report Posted February 14, 2016 Your killing it this weekend MacKenzie with some awesome food.
ckreef Posted February 15, 2016 Report Posted February 15, 2016 Yummy meal. So many things to try, so little time. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted February 15, 2016 Author Report Posted February 15, 2016 Added 1/2T of milk, no cream on hand, into each muffin cup for the stacked potatoes. I also dropped the temp. to 350F. I liked it. SVed beef tenderloin fro 5 hours @132F. It was beautiful, I thoroughly enjoyed the whole dinner, guess I was hungry and that didn't hurt. Served with squash and cauliflower
tony b Posted February 15, 2016 Report Posted February 15, 2016 Excellent! Can't wait to try the spud recipe!
