The photos aren’t pretty but under that layer of mozzarella is a beaten chicken thigh on a wedge of red cabbage. Butter was used to keep the cabbage moist as it cooked. The leftover sauce was really nice with the chicken.
So tonight I tried something a little different. Sometimes when I cook a strip of pork belly, in an effort to get some crackling, the muscle meat may become a little dry. To protect the muscle meat I tried tying metal knives on either side of the strip and hoping the metal would conduct sufficient heat to cook my pork flesh and prevent too much dehydration from the meaty surface.
It worked perfectly. The crackling was fantastic and the porky muscle meat was tender, juicy, and succulent.
Random Yummy Ep049 | Sous vide scotch fillet steak with avocado, cherry tomatoes, and sour cream –
Sous vide scotch fillet steak with avocado, cherry tomatoes, and sour cream
Show notes at https://yumlum.co/31APDdF
Scotch fillet steak
Season the scotch fillet steak with iodised salt.
Seal in a vacuum bag.
Cook sous vide at 57 °C for 2 hours.
Remove the steak from the vacuum bag and pat it dry with a paper towel.
Heat up a cast-iron skillet and sear the steak with butter and garlic.
Season the cooked steak liberally with black pepper while the steak rests.
Serve the steak with an avocado cheek, some halved cherry tomatoes, and a dollop of sour cream.
Working from home COVID-19 life lunch. Truffle cheddar cheese, pickled onion cheese, salted caramel nuts, Nutella, Mayver’s peanut paste, Bartlett pear, and Pink Lady apple.
Thoughts on this steak dinner
I used a new water bath and stand tonight. The old water bath had developed a small crack.
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