Dear Reader,

Last night, I cooked a pork chop. I had prepared two but only cooked one.

Tonight I’m having the second one but cooking it differently.

Last night I used a frypan and monitored the internal temperature with a manual meat probe (rather than the wireless device I often use).

Tonight I’m using a water bath and a precision cooker.

The reason for the difference is that for rapid cooking, getting an internal temperature of 68 °C is important for food safety. I can pasteurise the meat at a lower temperature with a water bath for a more succulent mouthfeel.

Different tastes and textures on my tongue and in my mouth are what I enjoy about eating.

Recipe

Equipment

• Water bath
• Precision cooker

Ingredients

• Pork chop (dry brined)
• Salt
• Pepper
• Garlic powder
• Pink Lady apple
• Strawberry jam
• Leftover tomato sauce (from last night’s meal)
• Red cabbage

Instructions

1. Place the pork chop into a bag and seal it.
2. Cook the pork at 54.4 °C for 1 hour.
3. Remove the chop from the bag, dry the surface, and sear it.
4. Cut a Pink Lady apple into eight slices longitudinally.
5. Put the apple into a bag along with a tablespoon of strawberry jam and about ⅓ cup of leftover tomato sauce.
6. Seal the bag and cook in a water bath at 65 °C for 2 hours.
7. Slice the cabbage and sauté in a frypan.
8. Serve everything on a plate.
9. Give thanks to the Lord.
10. Eat with a knife and fork.

Thoughts

The pork chop was succulent and delicious. The apple added a spicy sweetness which was enjoyable.

I’m excited about the week to come. I hope you have a great week doing whatever you enjoy in life.

Photographs