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Pork and Kraut

bkeene12

I put some sugar on one side of the chop so it would brown better. Then, I put a nice slice of bacon on top to get a little more fat around the meat. I added the sauerkraut underneath then vacuum sealed it. I threw it in at 60c for about two hours.

I've tried a lot of kraut recipes and I have always loved this one by a dude named Chef Keem. To do it in the sous vide, you will need to make a few modifications. Once you look at the ingredient list you will see what I mean but it is still doable.

I made potato dumplings. I wanted to increase the "springiness" so I added gelatin along with the usual suspects and was very happy with the end product. Plus, on a lark, I decided to add yeast which gave these dumplings a lot more savory flavor.

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Comments

Jack_Mayer_85396

Wow, that looks great! Share the recipe/method on the dumplings? Those look amazing and evoke childhood memories for me! Thanks I've got a nice brined pork rib chop to cook this weekend.

bkeene12

This was one of those items I made by "eye balling" things.

1 Russet

85 g Whole Wheat Flour or whatever you have. I just like the whole wheat

24 g Potato Starch

60 g Egg

eye balled the gelatin

3 g Yeast (maybe a tad more)

Salt

Nutmeg

Crotons for the center (optional)

Cube the potatoes and boil in chicken stock if you have some. Mash them then let them hang out in the freezer to cool off. When cool(er) but still warm (because your yeast needs to bloom), combine the egg, potato, gelatin and yeast. Let it hang out so the yeast can do its thing. I waited about 20 min. Then start adding the flour and starch till you hit the consistency that feels right. You can add the croton to the center if you like or leave it out. Do a test run with one of your dumplings to make sure it hits the mark. My dumplings were about 80g each and took about 12 to 15 min to cook. I found that, even after they begin to float, they needed more time.

Jack_Mayer_85396

Thank you!