This past Tuesday, the morning drawing to determine the evening's protein from the overstocked freezer produced the "Thick-Cut Pork Chops" slip. Once the sous vide was heated to 140°F, the frozen prepped vacuum-sealed bags were dropped in to cook to a perfect juicy temperature, leaving plenty of time to spice cubed potatoes and cut up some broccoli florets to roast in the oven in the meantime. It proved to be a bit much, but I was not deterred in journeying to the land of the clean plate.
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