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| Foraging for firewood. And we scored! |
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| The Breakfast Masters! |
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| The Lodge where you can get a meal and a drink! |
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| We cheated a bit on our first morning breakfast by heading to the Lodge! |
Saturday, July 22, 2017
Camping At Warm Lake in Idaho
Let's Sous Vide Some Pork Chops!
I recently pickup this Sous Vide Immersion Cooker. It is basically a wand with a heating element and an impeller that you immerse into a pot of water. Your favorite meat goes in a bag with some seasoning and is secured to the side of the pot covered with the now heated and moving water.
The meat is slow cooked in temps well below traditional cooking methods. These chops were cooked for 2 hours at 134 degrees. The meat comes out of the bag looking very pale and grey which is not appetizing. Throw them into a cast iron pan at high heat and brown them up! After that prepare for some AMAZINGLY tender and flavorful meat!
You can learn more here.
The meat is slow cooked in temps well below traditional cooking methods. These chops were cooked for 2 hours at 134 degrees. The meat comes out of the bag looking very pale and grey which is not appetizing. Throw them into a cast iron pan at high heat and brown them up! After that prepare for some AMAZINGLY tender and flavorful meat!
You can learn more here.
Let's Sous Vide a London Broil
Next I tried a London Broil. This is a notoriously tough cut of meat with very little fat. How will it do?
This one cooked for 11 hours at 131 degrees!
This one cooked for 11 hours at 131 degrees!
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| The London Broil was too big so I cut it in half. The second half went into the freezer in the same bag I cooked it in for later. |
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| Not so visually appealing right out of the bag. Let's see if we can fix that. |
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| Now that looks much better! |
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| Like butter! |
Friday, July 21, 2017
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