What Are You Chef-ing Tonight, Dr?

4TheGrillOfIt

JohnInCarolina

4TheGrillOfIt said:

Nice

MasterC

Herb encrusted pork loin wrapped in bacon 


Peaked at 148°, was a little over cooked. Temperature raised 22° in a  18 minute rest

pgprescott

MasterC said:

Herb encrusted pork loin wrapped in bacon 


Peaked at 148°, was a little over cooked. Temperature raised 22° in a  18 minute rest

Looks pretty much perfect from here. Nice. 

Ozzie_Isaac

MasterC said:

Herb encrusted pork loin wrapped in bacon 


Peaked at 148°, was a little over cooked. Temperature raised 22° in a  18 minute rest

Not sure why, but pork loin really keeps cruising up during the rest.  I had a similar issue on last one I cooked.  I planned for a 7 deg rise, it went up 17deg before I decided to slice it to stop the rise.

JohnInCarolina

Ozzie_Isaac said:

MasterC said:

Herb encrusted pork loin wrapped in bacon 


Peaked at 148°, was a little over cooked. Temperature raised 22° in a  18 minute rest

Not sure why, but pork loin really keeps cruising up during the rest.  I had a similar issue on last one I cooked.  I planned for a 7 deg rise, it went up 17deg before I decided to slice it to stop the rise.

It's just thermal inertia.  What happens is typically you're probing the middle, but the outer edge is quite a bit warmer.  All of that thermal mass keeps moving after you pull it off the cooker.  The outside starts to cool but just below that, the hotter interior continues to warm the middle.  

nolaegghead

@Ozzie_Isaac did you tent it with foil or something?

Typically, the larger the mass and lower temp the cook, the less rise you'll have post cook.

So if you cook at 400 vs 200, it will rise more.

If you cook a 5 pound vs 10 pound roast, it will rise more.

If you tent post cook it will rise more.

If you put a fan on the roast after cooking with no tent, it will rise less.

Ozzie_Isaac

nolaegghead said:

@Ozzie_Isaac did you tent it with foil or something?

Typically, the larger the mass and lower temp the cook, the less rise you'll have post cook.

So if you cook at 400 vs 200, it will rise more.

If you cook a 5 pound vs 10 pound roast, it will rise more.

If you tent post cook it will rise more.

If you put a fan on the roast after cooking with no tent, it will rise less.

Tented initially, then at 10degs removed the tent.

@JohnInCarolina fairly dense roast and cooked it at 350...Lots of thermal mass.

fishlessman

wasted foil in my opinion.  why do people insist on it and they do insist

Ozzie_Isaac

fishlessman said:

wasted foil in my opinion.  why do people insist on it and they do insist

Makes us feel like we are doing something.  Imagine just plopping it on the cutting board and waiting?  That is amateur move right there.

fishlessman

Ozzie_Isaac said:

fishlessman said:

wasted foil in my opinion.  why do people insist on it and they do insist

Makes us feel like we are doing something.  Imagine just plopping it on the cutting board and waiting?  That is amateur move right there.

its about choices. get a drink or serve overcooked meat with soft bark

nolaegghead

I keep a little nerf fan in the kitchen for cutting onions, cooling down hot food, drying stuff, etc.   I made the mistake of putting the first one in the oven on a low temp jerky operation (spoiler: it melted).  Live and learn.

Acn

A few recents…

Top to bottom:
Ropa vieja 
Tomato soup & grilled cheese
Cod in miso broth 

caliking

@Acn... stuff like this makes a fella want to buy the house next to yours. Let me know if it comes up for sale. 

Botch

Whoever bumped the "Curry" thread made me hungry for curry, so I used what I had in the house, shrimp, tomato, and most spices.  
 

 

 

 

Acn

Penne with shredded pork ragu.

MasterC

New lump and the minimax 

16oz strip from Holy Grail 

Dinner is served 


New lump burned clean and hot, ran at 550°-600°

Ozzie_Isaac

MasterC said:

New lump and the minimax 

16oz strip from Holy Grail 

Dinner is served 


New lump burned clean and hot, ran at 550°-600°

That looks amazing!

Legume

For all that may complain about lack of moderation, perfect example above with that maple lump of why they would rather trade active moderation for a very active user group generating a stream of what we all use and buy and like, then mine that info for their own products.

And that steak looks fantastic.

Ozzie_Isaac

Legume said:

For all that may complain about lack of moderation, perfect example above with that maple lump of why they would rather trade active moderation for a very active user group generating a stream of what we all use and buy and like, then mine that info for their own products.

And that steak looks fantastic.

Sooo, either we have the most amazing social site moderation team with a long term vision and plan to monetize and maximize our interaction, or we have a moderator who occasionally remembers they are actually a moderator, then they have to look through a stack of post-its to find their email address and password they use to login. 🤔

JohnInCarolina

I have been told that the moderators read ALL of the threads.  Mind you, this was right after an email asking me who I was.

Foghorn

2+ pound ribeye that I cut off of our Thanksgiving rib roast - just put it in the sous vide at 125 with Chupacabra Steak Rub, Herbs de Provence, and bourbon Worcestershire sauce.  After 3 or more hours in the bath I’ll sear it on the egg. 

lousubcap

@MasterC - that is a spectacular $$ shot of that steak.  Great cook!

caliking

JohnInCarolina said:

I have been told that the moderators read ALL of the threads.  Mind you, this was right after an email asking me who I was.

I, for one, am flabbergasted that "they" forgot who you are. 

Do they not keep a list of folks they've banned for calling them as...

pgprescott

The Cen-Tex Smoker

The chili verde pork recipe from Kenji on Serious eats. 15 min of work, 30 min under pressure and meal for 8 or leftovers for days. Delicious. 

https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe

Foghorn

Sear after 3 hours of sous vide at 125.  

Canugghead

Stop looting our national treasure! J/k

lousubcap

The Beef $$$ shots are rolling tonight.  Congrats to all who have nailed the desired finish.  Great cooks.  I would inhale any and all.  
Stay healthy and safe out there.  

Ozzie_Isaac

pgprescott said:

That looks killer.

I laughed when I finally zoomed in on your new avatar.  On my phone it looks like an eggplant.  I couldn't figure out why you would use that, but then I zoomed in an saw a Duke Chihuahua.