/ck/ - Food & Cooking

>>20407765
Also meat like chicken, throw in a frozen chicken breast and have it done quick and juicy, just a quick fry. Juicy shit.

Pic related is pork tenderloin, it's like eating pussy.

Take a cheap cut like a rump and something more fancy.
Give them a bath with some spices, make sure to get a good sear, but not too long. Should take about 15seconds each side in a pan.

Show him the wonderful world of sous vide getting you nice cheap red meat.

Maybe some chicken breast too.

Pic related is pork if you're daring like that.

Only from a good national brand.

Try and cook pork tenderloin like this non-sous vide.

>cook pork for 60minutes

Perfection.

Unironically ketchup for beef and pork. It enhances the meaty flavor.

I agree, it's really the best allround condiment, especially for meat.

The sweetness and vinegar is great for meat.

It's going great.

How pink is too pink for pork tenderloin?

I had this roomtemp babe in a 60c bath for 1hour.
Tender and juicy as fuck, tore apart like a beefy pulled-pork brisket.

Will I get tapeworm now?