June 01, 2014

Frozen Sous Vide Ribs


I had seasoned, vacuum sealed and frozen a small package of pork back ribs. They went straight into (frozen) the sous vide cooker at 125F for 25 hours. I didn't BBQ these, just broiled them with BBQ sauce. My broiler isn't very powerful, though, so I had to hold the pan close to the element.

The thing with ribs is that when there's a bit of loin meat (lean) attached to the ribs, it kinda gets crumbly, as opposed the juicy meat around the bone.

Posted by JAY at 06:06 PM | Comments (0)

June 02, 2014

Sous Vide Chicken Breast


Sous vide will yield the moistest chicken breast you've ever had. This was in at 140F for about 2 hours, then pan seared.

Serious Eats/Kenji has an interesting chart that describes the nature of temperature and salmonella. Basically, you can cook meat for a longer time at a low temperature and get the same bacterial result as higher temperatures for long times. At 165F, salmonella is killed instantly, while at 140F it will take about 40 minutes.

However, when cooking conventionally, you can't tell how long it'll take the centre of the meat to reach the temperature. Therefore, you have to cook it to 165F. However, with sous vide, you can ensure that the centre reaches 140F, and then leave it at that temperature for as long as you want to ensure that it stays at 140F for at least 40 minutes.

Posted by JAY at 06:07 PM | Comments (0)

June 04, 2014

Temporary Backyard


This farmer's field has been in my backyard since moving here 8 (!) years ago. Unfortunately, I've received a notice of intent to rezone it to residential :( I'm hoping for a couple more years while they get their act together!

Posted by JAY at 06:59 PM | Comments (0)

June 07, 2014

Farmer's Market Bok Choy


Monette let me know that on Thursdays there is a Farmer's Market right beside our office! I only had $10 on me but prices were pretty good. I ended up getting a big bunch of asparagus and this bok choy, which I stir fried with hickory grilled chicken.

And also bought a fried meat pie and donut. Sigh.

Posted by JAY at 05:04 PM | Comments (0)

June 08, 2014

New Kitchen Light


This weekend's project was replacing the builder globe light with a nicer (but cheap! $25!) fixture that is a lot brighter - because it has 3 bulbs. I'm not very handy though... The installation looks better from a distance :)

Posted by JAY at 07:12 PM | Comments (0)

June 10, 2014

Sous Vide Salmon and Lentil Salad


I made this after coming back from swimming, it was really good!
Sous vide salmon (120F, light brine to prevent albumen), French green lentils dressed with shallots/olive oil/balsamic, dehydrated salami croutons.

Posted by JAY at 10:28 PM | Comments (0)

June 20, 2014

320 Laps

I really stepped up the swimming this week, even though my favorite pool was closed. Over 5 days, I did 320 laps, which is 8km.

But conversely, my weight is actually UP. Sigh.

Posted by JAY at 10:31 AM | Comments (0)