Sous Vide Oven

Photo info: FUJIFILM X-E4, 27mm, f/4, 1/100 sec, ISO1600
“Anova Oven” Cedar Park, 2021

Today I made pork tenderloin in our Anova Precision Oven. It uses steam and highly-controlled heat to cook it sous-vide style, without the need for bags or water immersion. The meat was perfect and juicy. It’s fun to cook with this oven because you can use the app to control the cooking settings.

We’ve had this oven for a few months now but this is the first dish I have prepared in it. I really should use it more, so I guess it’s time to browse the recipes. 😀

Oyakodon 親子丼 Dinner

Photo info: FUJIFILM X-E4, 27mm, f/4, 1/100 sec, ISO1600
“親子丼” Cedar Park, 2021

Tonight I made oyakodon 親子丼 for the kids and I using a recipe from Just One Cookbook and it turned out pretty good! The recipe is for 2 servings, and uses two chicken thighs, but I upped the quantity to three.

However, after I defrosted the thighs, I noticed that it was more like 5 thighs, and not 3, so when I made the dish, the sauce wasn’t as flavorful as it should have been. It still tasted great. But I’ll remember to make more sauce or use the right amount of chicken.