The acid part of cooking is definitely something I didn't fully realize until watching lol food network. I'll be looking up that book - thanks!

Just bought the book, I was looking for something to read during business trips and it looks like a good one.

Saw the above posts talking about pork loin and tenderloin as if they were the same thing. Aren't they completely different cuts?

I've done pork tenderloin sous vide a couple of times, but they cook so quickly on a grill and I've done enough of them that I can get them on the medium side of medium rare fairly consistently. So for me, I don't think it's worth it to cook them sous vide. If pork loin comes out tender/juicy cooked sous vide, that would be worth a try.

Costanza,

Yeah, I'm dumb. I googled sous vide pork loin and the serious eats and chefsteps pork tenderloin were the first two results, so I didn't even think about it.

What I cooked was pork loin.

thanks. i think this cut of meat is a phenomenal value. tried it again and naild the interior. cross-posting from steak thread.

Bagged a few ducks on opening morning at my honey hole. Cooked a few of them up for lunch while watching the lions be the lions.



Served with cauliflower garlic herb purée and covered with some mushroom wine sauce.

There were 8-10 acorns in each of these ducks crops as they had just returned from feeding. The food source changes their flavor quite a bit. Kind of a terroir for ducks.

Wow, I bet that tastes great. That meat looks like steak! (looks great too)

wanted to make some homemade mac & cheese tonight.





everything was going well until...



was mostly salvageable, and pork chop was good.

Bought Salt Fat Acid Heat based on posts above, read the first chapter Salt and really enjoyed it. Made me realize I'm massively under salting pasta water, so salted to her rec level (what you remember the ocean tasting like) and spaghetti came out dramatically better. Makes me feel dumb to have been missing something so basic.

Pork fans,

Made another pork loin. SV 90 mins @ 136. This time rubbed it with salt, brown sugar, paprika, pepper, thyme.


136 is a good temp.


Served with Parmesan panko topped roasted tomatoes.

interesting plating - how was the pork sans sauce?

Grando,

The pork cooked that way is so juicy and seasoned all the way through, it's really delicious just by itself.

am i alone in the fact that i dont drown everything i eat in sauce? We routinely eat pork, chicken, fish, etc with veggies and potatoes or something and have no sauce with it.

Bode,

I usually don't bother with sauce.

I think the correct frequency is not every time, but not never.

Me either, unless the sauce is GRAVY.

But yeah, DW is exactly right.

Agreed. I think I use sauce in far less meals than most people but having some sauce in your range is more GTO than none / always.

Hello OOT chefs!

I've always enjoyed cooking but never really knew WTF I was doing, so I decided recently to up my game. Already skimmed both this thread and the steak thread and have learned a bunch, so will try to give back a little here with my attempt tonight.

Inspired by this reddit post, I decide to make Kenji's all day red sauce and use it on a tortilla pizza.

I pretty much followed the sauce recipe exactly, and gawd damn it tastes good. Here's what it looked like coming out of the oven:



And then finished product:



Tortilla pizzas were super easy and surprisingly tasty. Would be a great recipe for kids, methinks.



I'll probably make meatballs this weekend to use up the rest of the sauce.

Jake,

Looks beautiful!

I'm sure it is tasty, but I get cheesed at spending that much time on a sauce and then using it on a ****ty tortilla with cheap pepperoni.

Lol cheesed. True story though.

My friend spent like 2 hours last week making (awesome) homemade pasta and wasted it on this ****ty alfredo sauce and garlic bread

Nice job Jolt.

I get it. Had the same thought but was like **** it, I want to try that. I still have the vast majority of the sauce left so I'll make some more glamorous meals with it this weekend.

Using good sauce is a small price to pay to get that tortilla pizza in your bag of tricks

Disappointing; great alfredo sauce is incredibly easy to make.

I've raved about skillet tortilla pizza plenty of times; it's my go-to when hosting happy hour or other small get-togethers at my place. Always a hit. Definitely not worth spending a ton of time on the sauce, which defeats the purpose imo. But, if you've already got a big batch you previously made sitting in the freezer or whatever, all the better.

Making the homemade sauce is absolutely worth it for Kenji's sicilian pizza, though.