daily slice-of-life photo blog of a Gen-X dad
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. 😀
Our friend bought this bottle of Carolina Reaper hot sauce at Buc-ee’s for us and I am excited to try it! I hope I don’t suffer too much. 🥵
We had a couple of friends (vaccinated) over for dinner, and karaage was made and enjoyed. It’s not just for kids! 😀 Fried chicken is magical for adults too. 😀
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.
I love donburi 丼 (rice in a bowl with a topping) and tonight Mariko made a new “fancy” donburi. It had egg, Chinese vegetables, and sweet ground pork for the topping. So good! ❤🍚 I could eat it every day.
