Sous vide Rocky Ridge Ranch Berkshire Pork Loin
Categories
Main DishThe Episode
Carrot Fluid Gel
Ingredients
- 300 grams juice
- 3 grams agar
- 12 grams salt
- 12 grams sugar
Directions
- Put agar, salt, and sugar into carrot juice in a blender and blend for 40 seconds. Bring juice to a boil, boil for 2 minutes. Pour onto a tray and chill for 1 hour. Break up and blend again.
Red Pepper Infused Tapioca Starch Cracker
Ingredients
- 120 grams tapioca starch
- 200 grams red pepper juice
- 5 grams salt
Directions
- Blend all together and steam for 1 hour. Cool over night. Shave thin and dehydrate on counter top for 15-25 minutes. Deep fry at 400˚F 30 seconds.
Santé Bacon, English Pea Potato Hash
Ingredients
- 1 cup Santé bacon, medium dice
- 1 cup potatoes small diced, pre-cooked
- 1 cup onion, small dice
- 1 spring fresh rosemary
- 1 spring fresh thyme
- 1 Tablespoon unsalted butter
- 1/4 cup fresh English peas
Directions
- Sauté bacon, add potatoes and cook until browning. Add onions and cook until translucent. Add peas and deglaze with white wine. Cook down wine until alcohol is not longer present. Add butter. Season with salt to taste
White Wine & Apple Infused Pork Glacé
Ingredients
- 2 cups white wine
- 3 cups pork stock
- 1 med diced apple with peel
Directions
- Reduce wine with apple to equal 1/2 cup. Add beef stock and reduce to 1 cup. Season with salt to taste. Strain and use.
