pork tenderloin. brine it, cut it into rounds, and brown it. (on heat setting. in the pot. doesn’t have to fully cook. you just want to build up a fond, and a nice sear.) in a spice bag, add onion, cilantro orange and lime zest, a couple cloves of garlic, some peppers (I halve them and remove the seeds. You can use whatever. I go with 1 serano and 1 habenero, some of the heat cooks off later.). to the pot, squeeze the orange for it’s juice.
Pressure cook it for 30 minutes or so. Discard the herb. You should be able to pull the chunks apart loosely. put them on a baking sheet (preferably with a cooling tray under it. Parchment helps keep things clean.) “baste” some of the juices on to it- it’ll drip down and the steam will help keep it moist. It doesn’t take long in the oven, you’re looking to put some more color on (the pressure cooking removed the crust,)
We gave some friends Italian herb mixes from our garden. Oregano, rosemary, and thyme. If you have never had the actual seasonings from a garden instead of store bought, you have no idea what you are missing and what the herbs actually taste like.
For us we got a food saver from Costco. Heard great things
I love mine. Breaking down whole chickens to refreeze makes sooo much more sense. Also, you can prep sous vide… stuff… and freeze for when you’re ready to use it.
I got a diamond sharpening rod from wusthof as well as a universal knife block. (knife block, but instead of dropping them in slots, they have plastic stick-things inside. you can make your own with skewers,though.) they’re great if you’re not gonna be bothered with buying the full knife set. I only use 3-4 knives regularkt (Chef knife. paring knife, boning and carving knives. And the carving knife is only if I’m showing off…)
I didn’t, but my brother got a Babish knife set and a T-fal stainless steel frying pan. The knives are amazing (had my own set for years), but I’m jealous of that pan.
Not sure if this counts, but got a breville coffee grinder to up my coffee game. Using a mokapot now with store bought grounds. might also upgrade to a bambino next year.
I mean… I don’t use quite that much stock. (or rather, maybe I do, but, like 10qt frozen lasts long enough to get enough scraps fro the next 10qt…) 10qts once a month or so, or 20qts twice that… doesn’t really make a difference.
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