What I cooked: October 27, 2011

It was a cold and rainy day which made me want to cook. So I headed off to the grocery store and, 4 hours later I have a lot of food prepared and frozen. I'm not kidding.

I vacuum sealed and froze a nice piece of tuna that I'll use for a sushi in a day or two.

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And while normally freeze cooked meat, I do keep some frozen chicken because several of my favorite chicken dishes don't really freeze well cooked. I divided, vacuum sealed and froze some chicken breast.

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Now on to actually cooking something. How about a roasted pork? The key to a great bone-in roasted pork is trimming the meat to get rid of that big layer of fat on the right.

cooked.2011.10.27.7.jpg The finished roast:

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All cut, vacuum sealed and frozen. There are also two packages of stir-fry meat from the piece of meat I cut from the top of the roast.

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I grilled some filet mignon steaks; they're vacuum sealed and frozen and can be reheated in the sous vide to perfect medium rare when I'm in the mood for steak.

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And a batch of maple breakfast link sausage. Pre-cooked and frozen they can be reheated quickly in the microwave, sauté pan or oven.

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And a batch of homemade spicy breakfast sausage patties.

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And roasted rosemary lamb shanks...

cooked.2011.10.27.12.jpgThere's one 5.2 oz. sliced for roasted lamb dinner, and one 14 oz. package, diced, for making shepherd's pie later. Vacuum sealed and frozen.

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And I made chicken paprika for dinner.

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