Comments on: TGRWT #11: Pork tenderloin with banana and cloves http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Robin http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/comment-page-1/#comment-111140 Robin Thu, 20 Nov 2008 12:02:07 +0000 http://blog.khymos.org/?p=478#comment-111140 Yesterday I sous-vided for the first time: <a href="http://www.flickr.com/photos/fotoosvanrobin/3044488540/" rel="nofollow">chickenbreast</a>. So now I'm looking for more recipes and came across this one. I was wondering, as a newby in sous-vide cooking, it says "leave meat to rest", but is that necessary when you only cook it at 60 °C? Yesterday I sous-vided for the first time: chickenbreast.
So now I’m looking for more recipes and came across this one.
I was wondering, as a newby in sous-vide cooking, it says “leave meat to rest”, but is that necessary when you only cook it at 60 °C?

]]> By: blog.khymos.org » Blog Archive » TGRWT #11 round-up http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/comment-page-1/#comment-111057 blog.khymos.org » Blog Archive » TGRWT #11 round-up Mon, 03 Nov 2008 19:15:14 +0000 http://blog.khymos.org/?p=478#comment-111057 [...] tenderloin with banana and cloves by Khymos Verdict: I enjoy the combination of sweet and salty tastes in the banana sauce. I goes very well [...] [...] tenderloin with banana and cloves by Khymos Verdict: I enjoy the combination of sweet and salty tastes in the banana sauce. I goes very well [...]

]]> By: Alessio http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/comment-page-1/#comment-111027 Alessio Wed, 29 Oct 2008 08:56:21 +0000 http://blog.khymos.org/?p=478#comment-111027 Did you try to blend the marinate? The more evenly coating should favour the flavour release. Did you try to blend the marinate? The more evenly coating should favour the flavour release.

]]> By: Martin Lersch http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/comment-page-1/#comment-111021 Martin Lersch Tue, 28 Oct 2008 19:29:38 +0000 http://blog.khymos.org/?p=478#comment-111021 Banana and chicken - yum! But the sweetness should probably be balanced with salt and acidity. Banana and chicken – yum! But the sweetness should probably be balanced with salt and acidity.

]]> By: Erik http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/comment-page-1/#comment-111018 Erik Tue, 28 Oct 2008 12:13:02 +0000 http://blog.khymos.org/?p=478#comment-111018 Did you have any specific reason for the choice of pork rather than some other meat (or bird?). Would this go well with types of meat that are commonly served with sweet garnishes, such as game or bird, or would this be too much taken the sweetness in the meat itself? Did you have any specific reason for the choice of pork rather than some other meat (or bird?). Would this go well with types of meat that are commonly served with sweet garnishes, such as game or bird, or would this be too much taken the sweetness in the meat itself?

]]> By: Hugh Hancock http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/comment-page-1/#comment-111017 Hugh Hancock Tue, 28 Oct 2008 09:21:42 +0000 http://blog.khymos.org/?p=478#comment-111017 Nice! Interesting that the tenderloin didn't take up much banana flavour - do you think that was a factor of time, or is it that for some reason the aromatics aren't susceptible to being absorbed by the meat? Perhaps a slightly fattier cut, like a chop or something? Yeah, I think "to sous-vide" has definitely become allowable as a verb at this point - the alternative is "then cook them sous-vide", which just seems redundant. Nice! Interesting that the tenderloin didn’t take up much banana flavour – do you think that was a factor of time, or is it that for some reason the aromatics aren’t susceptible to being absorbed by the meat? Perhaps a slightly fattier cut, like a chop or something?

Yeah, I think “to sous-vide” has definitely become allowable as a verb at this point – the alternative is “then cook them sous-vide”, which just seems redundant.

]]> By: Martin Lersch http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/comment-page-1/#comment-111016 Martin Lersch Tue, 28 Oct 2008 06:36:42 +0000 http://blog.khymos.org/?p=478#comment-111016 I realized now yes :) I did get your email but only labelled it TGRWT and put it aside for the roundup. I didn't actually check the recipe in detail. I realized now yes :) I did get your email but only labelled it TGRWT and put it aside for the roundup. I didn’t actually check the recipe in detail.

]]> By: Larry P. http://blog.khymos.org/2008/10/27/tgrwt-11-pork-tenderloin-with-banana-and-cloves/comment-page-1/#comment-111014 Larry P. Tue, 28 Oct 2008 03:12:18 +0000 http://blog.khymos.org/?p=478#comment-111014 Hey! I submitted pork tenderloin with banana and clove 3 weeks ago! Guess we're thinking alike (yet different) on this one. Definitely not done the same way. It's cool to see that someone else thought of the combination and in a completely different way. Hey! I submitted pork tenderloin with banana and clove 3 weeks ago! Guess we’re thinking alike (yet different) on this one. Definitely not done the same way. It’s cool to see that someone else thought of the combination and in a completely different way.

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