Apple-Butterscotch Frenched Rack of Pork Sous Vide

posted in: Cooking, Savory, Sweet | 38

Of all the crazy shit I do in my kitchen, I can safely say that the weapon of choice I return to again and again is my SousVide Supreme. When I’m busy turning pizza into flowers over a four day stretch, or experimenting with making ice cream hot (more to come on that) I still need to EAT. Sous vide is the easiest way to do that with panache but without having to babysit my dinner.  I predict that by 10 years from now nearly the same percentage of American households who possess a stand mixer will possess a means to cook en sous vide. There, I said it, it shall be so. It’s like the slow-cooker of the new millennium, only much more versatile and less prone to use by boozing grannies.

I realize the financial barrier to entry on a SousVide Supreme machine is somewhat steep, and guess what? So does SousVide Supreme, which is why they have just released a more pocketbook-friendly model called the Demi.  The Demi is priced at $299 and has the countertop footprint of a standard slow-cooker, which means that not only is it easier on the bank account, it’s also more manageable from a spatial perspective. Another huge benefit of the Demi is that it is available in five colors, so if you’re like me and you enjoy matching your appliances to your stilettos, you are in luck. Want one? Go see SousVide Supreme.

Once you are set up with your trusty sous vide unit, you will want to start messing around madly with it because I guarantee you, it will be love at first bite. If you really want to blow yourself away in a short amount of time, drop an egg in it and tell me all about your oral orgasm afterward.  Once you’ve got that covered, however, you will continue to search for ways to pleasure yourself and your guests.

Take a cue from your bedroom antics and cover your meat in something sticky and sweet. The bliss will be at first subtle, delicate, then mount into a frenzied crescendo that will steamroll you into submission and have you gnashing your teeth for more. Yes, I am talking about dousing a Frenched rack of pork in unctuous butterscotch sauce- what did you think I meant?

This recipe is steeped in notes of autumn and will likely speak to your inner locavore if you live somewhere that rains apples, weans piggies and ferments wine.  If you don’t and you still want to be a locavore ninja, you could try substituting dingo for the pork, Tim Tams for the apple and absinthe for the wine, but I cannot vouch for the results. Most of the time I cannot even vouch for my own mental sanity, but curiously, I can vouch for the otherworldly quality of this hypersplendid dish. And by otherworldly, I mean the Dagobah system- everything tastes better when you have to take an X-wing to get there and you spend your days moving large objects with your mind.

Before I go all verklempt and  give up the recipe I just have to posit one final question- why the arse haven’t I slathered pork in butterscotch before? Am I so pedestrian in my culinary skeels that I really never thought to do it? Clearly my genius badge has been revoked. Is some synapse not firing properly in my wine-addled brain? Well at least now I can make up for lost time. Oh, and you should too. Here you go, my Fantastic Sallies- Sally Forth:

Apple-Butterscotch Frenched Rack of Pork Sous Vide

Serves 4, takes 6 hours inactive time, ½ hour active time

  • 1 Frenched Rack of Pork- 4 chops total
  • 1 apple, your choice, sliced
  • 2 tbsp salt
  • 125 grams sugar
  • 75 grams corn syrup
  • 150 grams heavy whipping cream
  • ½ c red wine
  • 4 Thyme sprigs
  1. Heat water bath to 185° F. Sprinkle salt all over pork rack. Position apples slices so that they touch all sides of the meat of the rack. Place the rack inside a food safe vacuum sealing bag along with sugar, corn syrup and whipping cream. Seal the bag, getting as much air out as possible (you can freeze the liquids before putting them in the bag if you really want a tight seal, but you don’t need to get that technical if you don’t feel like it). Immerse the rack in the water bath and cook for 6-8 hours.
  2. Remove the rack from the water bath and pour wine into a large skillet set over high heat. Once the wine is bubbling, add 3 sprigs thyme. Using tongs, place the rack inside the skillet and turn frequently to coat on all sides with wine. Once the wine evaporates from the skillet, lightly brown the rack, then remove to a cutting board. Slice into individual chops.
  3. While the rack is searing in the wine skillet, reduce the liquid and apples from the vacuum bag in a medium saucepan on high heat until you’ve reached a syrupy consistency.  Use this to sauce your chops.
  4. To serve, place a dollop of parsnip-delicata puree(or whatever complementary side you feel like) in the center of the plate and top with a chop. Spoon sauce over everything and garnish with thyme leaves from the remaining sprig.
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38 Responses

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  12. Looks amazing, I’ll try to cook!

  13. It’s really tasty!!! Thanks for posting!)

  14. Um….yes. That’s all.

  15. It is important that these versions are equally great, irrespective of what you are using them for.

  16. I like your post and all you share with us is up to date and quite informative, keep it up.

  17. Oh dear, this is not good news for my self-imposed moratorium on kitchen appliances. But maybe it’s worth it if that means more sous vide eggs in my life…?

    Linda Reply:

    @riceandwheat, worth it, promise.

  18. That sous vide machine is looking more and more tempting. . . but if I cave, can I still be a booze-drinking granny in a few decades?

    Linda Reply:

    @Sarah (OC2Seattle), yep, you definitely can- i plan to:)

  19. You know what it is that you do, Linda? It’s not rhetorical. Here are the answers:

    1. You make me upset that I didn’t have for lunch whatever is posted on your blog that day.
    2. You incorporate German into your posts and make me feel insecure with my monoliguality.
    3. You make me poor because now I have to go buy an ‘affordable’ sous vide machine.

    I’m kidding, of course. You’re awesome.

    Linda Reply:

    @Rich, well YOU, my friend, make me laugh. thank you so much.

  20. Hi! I just found your blog through Foodbuzz…I love it! You are so creative! I can’t wait to read more ;)

    Linda Reply:

    @Alex@Spoonful of Sugar Free, sweet, thanks.

  21. Ummm…excuse me, why wasn’t I invited for dinner? You owe me. Lol. Looks lovely…as always.

  22. Good Lord does that look amazing!

    I would love to own a sous vide supreme and am seriously contemplating putting one on my Christmas list just so I can try making this recipe.

  23. I like the combo of pork and apple and the food styling is perfect.

  24. I found your blog today through the Foodie Blogroll and so glad I did. Your dishes are stunning. And oh my goodness, how come I’ve never heard of a sous vide unit? I am going to have to Google this and learn more about it. Looking forward to reading more. Angie

    Linda Reply:

    Sweet comment, thank you so much.

  25. I am listening… looking forward to the ice cream post.

  26. Very curious about this as I do most of my cooking in old school clay thanks to having Paula Wolfert as a neighbor…I was admiring those demis…but will one of those racks fit in a demi? I have terrible spatial sense..exactly how big is the demi I went to the wensite but am too dense to get it. Can 4 duck legs fit in a demi? Ok, I’ll go away now and wait.

  27. i know what i’m asking for for Christmas!

  28. [...] This post was mentioned on Twitter by Sonja and E Kim, Linda M Nicholson. Linda M Nicholson said: Cover your meat in something sticky & sweet: #sousvide butterscotch rack of pork: http://t.co/S6mjRgB [...]

  29. Gorgeous stunning juicy rack. Perfect to cozy up to in the Fall.

  30. yep – I agree – everyone should own one… (this is The Only kitchen appliance I Do Not Have…)

    looks delicious!!

    Linda Reply:

    @Kristina @ spabettie, Hmmm, maybe they’ll let me do a giveaway soon. Or perhaps offer a promo code…

  31. I like your prediction… you may be right… I don’t own a sous vide but your post makes me own one now.

    Linda Reply:

    @Adelina, sweet:)

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