Cooking in a sous vide is one of my favourite things to do as everything can be done in advance and all you need to do is put it in the water bath for the allotted temperature and time. When its time to eat, you simply need to sear the meat either in a pan, the oven, or a blow torch. The meat always comes out at a perfect doneness and super tender. It has become my go to way of cooking meats during the pandemic since it requires little to no supervision while the wife and I are working at home. Additionally, I can get a bunch of meals ready at the start of the week and keep them in the fridge/freezer until I'm ready to cook them. For this recipe, you'll need: - Boar Chops or regular Pork Chops (bone in or out, it's up to you) - Garlic slices - Rosemary sprigs (dry works as well) - Lemon Pepper seasoning - Bay leaf Directions: 1. Place everything in a vacuum bag or a ziplock bag and seal. You can do this step way in advance and place in the fridge or freezer until you're ready. 2. Place the bag in a 141 degrees fahrenheit bath for 2.5 hours. This temperature will cook the chops to a medium-rare doneness with some pink still. But once you sear the meat, it will turn into a medium to medium well doneness. You can play around with the temperature to your desired liking but I suggest not going over 150 degrees fahrenheit as this gets to the well done range after you sear. 3. When you are ready to eat, take the chops out of the bag and dry it with a paper towel before searing it. Dont skip this step, as the meat will take a much longer time to get the desired crust and even over cook the chop. Heat up some oil in a pan and when the pan is smoking hot, place the chops in for about a minute on each side. You can use any type of oil to sear, I often use olive oil or duck fat if I have some in the fridge.
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Since travel isn't much of an option these days, I have decided to share some of my recipes with the interweb. They are by no means expert level, just some things that I have cooked up (pun intended) over the years. Some are straight from my jumbled mind, and others are adaptations to recipes I've followed. When I cook, I don't usually measure things out and do a lot of it by feel. The amounts that I have listed are approximations and I encourage you to play around with the amounts. To me cooking, unlike baking, isn't much of a science, it's about the feels so you don't have to be as exact. For my first recipe share of 2021, its Beef Satay.
Instructions:
1. Cut beef into 3-4 inch cubes. You dont want to cut it into pieces that are too small since the meat will shrink and disintegrate when simmering. The size that I cut it in the above pictures were actually too small in my opinion 2. Boil it off in plain water for a few minutes and drain. Rinse the meat off a bit. This step removes some of the blood/raw taste of the beef 3. In a large soup pot, sweat the onions, garlic, ginger, bay leaves, black peppercorns, and chilies (optional) 4. Add beef back in and completely cover with water 5. Bring to a boil, remove the frothy gunk that comes out 6. Add satay, regular and dark soy 7. Reduce heat and simmer until soft (probably around 60 - 90 mins) 8. Optional: In the last 30-45 minutes before serving, add the cubed daikon. Cook until soft and adjust the taste to your liking. This may involve adding more of the satay sauce, or even adding some extra water if it is too salty/strong. You can serve this with rice or as a noodle soup. Although, you may need to make the broth a bit tamer if you're opting the noodle soup way. Let me know how your version goes. |
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