What did you cook or eat today, (January 2019)?

[medtran49]

Cottage pie made with leftover prime rib from Christmas, carrots, peas, onions, rehydrated porcinis and mashies for the top.

 

[Rocklobster]

Home made all beef sausage

 

[Morning Glory]

Home made all beef sausage
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They look terrific.

 

[Rocklobster]

They look terrific.

Actually, they were very dry..I ground some steak trim from work thinking that they were going to be terrific, but they didn't turn out that way..I have a few more in the freezer..I think I will make a chili con carne out of them or something else with a sauce to moisten up the meat..

 

[detroitdad]

Pulled pork sandwich and mac and cheese

 

[Lullabelle]

Barnsley chops, mash topped with leek, carrots, broccoli and TVC's own made red wine and port sauce

 

[The Velvet Curtain]

After seeing off the lamb we decided to have a spot of supper.

Our favourite starter at Musket Cove in Fiji transported from tropical paradise to a cold, dark English January. Molten garlic butter with focaccia to dip.

 

[Rocklobster]

Roast pork loin done in the sous vide..550 oven for 10 minutes..

 

[rascal]

Man that pork looks really yummy. Do you like apple sauce with your pork? I was bought up with pork and apple sauce. I still do it to this day.

Russ

 

[Yorky]

Chicken Kiev with yesterday's fried mashed potatoes and garden peas.

I couldn't eat all of the Kiev yesterday so today I reheated the remaining half with roast spuds. It was tastier as the second half had most of the garlic/parsley butter!

 

[Morning Glory]

Roast pork loin done in the sous vide..550 oven for 10 minutes..
View attachment 21953 View attachment 21951 View attachment 21952

Looks good - I've cooked pork in sos vide too with good results. How long and what temperature did you use in the sous vide?

 

[Rocklobster]

Man that pork looks really yummy. Do you like apple sauce with your pork? I was bought up with pork and apple sauce. I still do it to this day.

Russ

I do like apple sauce with pork..this particular one had Mediterranean style seasoning on it so I made a small pot of gravy from the liquid that accumulated in the sous vide bag..I like eating the left overs as a hot sandwich covered in gravy..

 

[Rocklobster]

Looks good - I've cooked pork in sos vide too with good results. How long and what temperature did you use in the sous vide?

I've wanted to try a long cooking period for a while so this was in the water for 10 hours at 140..then I finished the outside at 550 for 10 minutes..you may have to do the temp conversion to Celsius..I found that it could have been done just a little more as the cap tended to be a little med-rare..but we will reheat that tonight for left overs..

 

[Yorky]

I've wanted to try a long cooking period for a while so this was in the water for 10 hours at 140..then I finished the outside at 550 for 10 minutes..you may have to do the temp conversion to Celsius..I found that it could have been done just a little more as the cap tended to be a little med-rare..but we will reheat that tonight for left overs..

I've never used a sous vide but I really can't see me starting now. Many of my dishes take time but nothing above 2 hours (chilli con carne). The loin looks good though.

 

[Rocklobster]

I've never used a sous vide but I really can't see me starting now. Many of my dishes take time but nothing above 2 hours (chilli con carne). The loin looks good though.

I was fine without one, to tell you the truth.. my SO bought me one for my birthday last year..I'm having fun with it..it really does make a difference..but, like any other cooking technique it has it's challenges..takes some trial and error..