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Pork fillet sous vide.
A fillet cut in 2 and deskinned. Coated on one side with a herb/spice mix in an oil carrier and into a bag with a little red wine and another splash of oil. 2hr 30min at 70c should see it well cookedhttps://uploads.tapatalk-cdn.com/202...612d46f9c5.jpghttps://uploads.tapatalk-cdn.com/202...95b799d946.jpg
You bit of a mad scientist in the Kitchen Grant :D
mad as a hatter :lol:
Ours is like a show room. Just a Kettle & toaster on the sideboard.. :D
Got both of those but rarely get used.
Not much room for anything now.. It's like a lab now you mention it.. An untidy, chaotic one.
No waste.. Tenderloin is out and given a fast pan fry for extra colour and hot water reduced to 60c and a fillet steak popped in. Once cooled it will be resealed and will keep in fridge for a few days as will pork
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pork is lovely and juicy
Sealed for storage
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Fillet steak from yesterday
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Looks a mess but within these tacos is a world of goodness, 8 hour brisket chilli, rice, lettuce, cheese, avocado pico de gallo salsa. Topped with Lime Crema and Tapatio Hot Sauce. Have been looking forward to making these since 3:00am (when I turned the chilli off) [emoji4]
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Which ice-cream was that, Granty? All that was missing was some chocolate sauce,lol. Btw, loved the look of your pork...:)Quote:
Originally Posted by struth
Also, some too-notch nosh from others on the Masterchef of hi-fi forums!:D
Will be having sirloin steak with homemade peppercorn sauce later, with pics!:cool:
Marco.