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