Pork Stock and Pork Tenderloin Sous Vide
A little photo pictorial of last weekend's projects. Today I am researching pork belly ideas. What will it be this weekend?
Painted pork bones roasting for pork stock.
Bubble Bubble Toil and Trouble...
My mini kitchen upstairs in the old kitchen. We have yet to remodel the space for another use so it is currently my sous vide set up. In the bag is a chunk of pork tenderloin rolled in my house spice rub (hot paprika, smoked paprika, garlic powder, toasted onion powder, onion powder, cracked black pepper, thyme, oregano, cayenne, etc) with added fennel seeds and a dusting of fennel pollen and a piece of butter. We love the fennel in this house. Vaccum. Into circulator at 60C.
After 3 hours, seared in a red hot cast iron pan. Juices from bag poured in at last minute to glaze the meat.
Sliced after a nice rest. Perfect. Don't fear the pink people! Even husband - SIr Picky Pants who claimed he hated sous vide cooking and liked things cooked 'the normal way' polished his off, smacked his lips and said delicious. After a withering glare from she who had to listen to the winging and moaning about me not cooking dinner 'the normal way' he conceeded that sous vide is good. *sigh* Chalk it up to another battle between the Brit and the American won.