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blue_dolphin

blue_dolphin


To fix photo

In solidarity with Shelby, I also cooked my first sous vide pork - a boneless loin chop.  It was 1 inch thick so I cooked at 140F for 1.5 hrs. I seared the top and bottom both before and after cooking per the Chefsteps recipe but could have done a better job with the fatty edge. The meat was a little pinker than it looks in the picture and I might try a lower temp next time but I have no problems with an experiment as tasty as this one.

569091f2a860f_IMG_2417(2).thumb.jpg.7105

 

Served with warm apple onion relish,  crisped up leftover baked potatoes and a few cubes of pickled butternut squash.

blue_dolphin

blue_dolphin

In solidarity with Shelby, I also cooked my first sous vide pork - a boneless loin chop.  It was 1 inch thick so I cooked at 140F for 1.5 hrs. I seared the top and bottom both before and after cooking per the Chefsteps recipe but could have done a better job with the fatty edge. The meat was a little pinker than it looks in the picture and I might try a lower temp next time but I have no problems with an experiment as tasty as this one.

 

5690795a37c00_IMG_2417(1).thumb.jpg.1de3

Served with warm apple onion relish,  crisped up leftover baked potatoes and a few cubes of pickled butternut squash.

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