It's taken a while to get back to the freezer overstock drawing jar, but that's what drove the dinner menu on Mother's Day at the Roediger House. Into the sous vide immersion circulator went prepped blackened vacuum-sealed frozen chops to gently simmer at 140°F for just over two hours. In the meantime, I prepped a mix of baby creamer potatoes with spices and olive oil for roasting, plus a batch of amazing Brussels sprouts. It was all too much but we know I'm weak.
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