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Started By
Message
Sous Vide Pork Loin
Posted on 9/13/16 at 12:51 pm
Posted on 9/13/16 at 12:51 pm
Gotta brag on my wife a little bit.
I do most of the cooking on a daily basis and have since before we got married, she tried early on but kind of gave up on it. After 4 years of her being scared of cooking, (my opting for a PB&J over her unseasoned steamed chicken breasts) I decided to buy a sous vide. Partly out of my own curiosity, but mainly as a tool I knew she could use without fear of over or undercooking meals. Got it quite a while ago and recently has started using it pretty often. We're still working on the seasoning aspect of it, but has gotten much better recently.
The other day I got the same text I always get, asking what I want to eat. Ended up deciding to cook a pork loin. She seasoned it with Paul Prudhomme's Meat Magic, some honey and green onions. Placed it in a bag and sous vide for 2.5 hours @135°. When I got home I took it out, patted it down and turned on the broiler (normally I would light the grill but it was pouring).
Put under the broiler for about 5 minutes then flipped it and let it go another 5 minutes. Now I've cooked steaks, ribs, burgers, brisket, chicken wings, thighs and breasts, but this was one of the best things I've had come out of a vacuumed sealed bag placed into warm water.
Served with a drizzle of crème fraîche, and a couple beans (no pics). The loin was firm but tender, moist and very filling with just the right amount of saltiness, way too much for just two people so neither of us could finish, the next day she polished it off though.
I do most of the cooking on a daily basis and have since before we got married, she tried early on but kind of gave up on it. After 4 years of her being scared of cooking, (my opting for a PB&J over her unseasoned steamed chicken breasts) I decided to buy a sous vide. Partly out of my own curiosity, but mainly as a tool I knew she could use without fear of over or undercooking meals. Got it quite a while ago and recently has started using it pretty often. We're still working on the seasoning aspect of it, but has gotten much better recently.
The other day I got the same text I always get, asking what I want to eat. Ended up deciding to cook a pork loin. She seasoned it with Paul Prudhomme's Meat Magic, some honey and green onions. Placed it in a bag and sous vide for 2.5 hours @135°. When I got home I took it out, patted it down and turned on the broiler (normally I would light the grill but it was pouring).
Put under the broiler for about 5 minutes then flipped it and let it go another 5 minutes. Now I've cooked steaks, ribs, burgers, brisket, chicken wings, thighs and breasts, but this was one of the best things I've had come out of a vacuumed sealed bag placed into warm water.
Served with a drizzle of crème fraîche, and a couple beans (no pics). The loin was firm but tender, moist and very filling with just the right amount of saltiness, way too much for just two people so neither of us could finish, the next day she polished it off though.
Posted on 9/13/16 at 12:52 pm to Citica8
Fairly certain your wife cooked you a penis
Posted on 9/13/16 at 12:56 pm to Citica8
Most people with those counters that I know also eat dick.
Posted on 9/13/16 at 12:56 pm to Citica8
quote:
loin was firm but tender, moist and very filling
I would agree with this statement on Mrs. Citica's loins
quote:
next day she polished it off though.
Pics
This post was edited on 9/13/16 at 12:58 pm
Posted on 9/13/16 at 12:59 pm to Citica8
My condolences Mr. Bobbitt.
Posted on 9/13/16 at 12:59 pm to Citica8
You type like a foodie hiding in an operator's body...
Posted on 9/13/16 at 1:03 pm to wickowick
I was once told that I wasn't wanted by the foodie community.
Posted on 9/13/16 at 1:05 pm to Citica8
I think your inner foodie is trying to get out but the plant trash keeps knocking it back down. The struggle appears real..
Posted on 9/13/16 at 1:10 pm to Citica8
quote:
I was once told that I wasn't wanted by the foodie community.
that's solely because of pastalya
Posted on 9/13/16 at 1:59 pm to Citica8
I'm going to do something out of the ordinary in this thread and compliment you. That looks fantastic, and it may have sold me on picking up a SV cooker. I've been hesitant for a while, but lately I have been leaning towards it.
If it can turn my wife into even a 1/4 way decent cook, then it is worth it.
ETA: and yes, that does look like a dong. A delicious dong, but still a dong
If it can turn my wife into even a 1/4 way decent cook, then it is worth it.
ETA: and yes, that does look like a dong. A delicious dong, but still a dong
This post was edited on 9/13/16 at 2:01 pm
Posted on 9/13/16 at 4:53 pm to Citica8
Well this thread has gone soft...
Posted on 9/13/16 at 5:00 pm to Citica8
I feel a little uncomfortable saying it looks good.
Did this thread start on the OT?
Did this thread start on the OT?
This post was edited on 9/13/16 at 5:01 pm
Posted on 9/13/16 at 5:05 pm to Citica8
It looks good, but damn I can't stop laughing at the shape of that thing.
Posted on 9/13/16 at 5:45 pm to Gris Gris
Nope food and drink board, the first 3 paragraphs are 100% accurate, the last one was embellished to fit the narrative. I laughed at how phallic it looked coming... :rimshot: out of the bag. I wasn't prepared for what it looked like after it came out from under the broiler.
Fricken tots came a bit premature and ruined the mood though.
Fricken tots came a bit premature and ruined the mood though.
Posted on 9/13/16 at 6:57 pm to Matisyeezy
Yep, thanks for playing.
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