I have had a vacuum sealers for several years now. I have found out that by sealing up my cold meats, cheeses, leftovers, even veggies and keeping them in the fridge they certainly last a great deal longer without any loss of flavours. I couldn't recommend the sealers any more than I do. It is also a wonderful tool for the freezer as the sealing bags take up so little spspace compared toting foil or Tupperware style storages Am going to be trying this out for my husband who adores pork as I don't particularly so it's going to be the treat for him. Thanks again for the inspiration much appreciated.
Top tip Beddy lads Lass, that cider sauce is champion pet. Just add a couple of teaspoons of Bramley apple sauce to it and you will ignite that fabulous sauces canny lass 🎉👍🤩🤩💥
Great video. Why not lamb? Love canned mutton tacos. Pork is cheaper here in the states. Never thought about cider on it. I always do my home canned Jelly over it.
That looks lovely mand especially the sauce and that corn did sound crisp 👌thank you , Amanda , and I’m not surprised you can’t reply to all your comments there’s just not enough hours in a day 🥰
Morning Mandy, I haven't used me SV on cosori PC as yet but you have made it look so easy as you do always😃 I love the chips in fat first idea, brill and the chops came out looking delicious, thanks again Mandy for yet another enjoyable video.😃👍🏼👍🏼👍🏼
It would have been interesting to taste a water bath cooked chop verses a pan cooked one. Those chips looked great, we may have to invest in a air fryer. PS - enjoyed watching this much more than the England match ! 😄 PS2 - beef fat (tallow) is much much better for you than veg or sunflower oil, I promise you.😀
I love pork and it looked great when you served it but I don’t think I would have sous vide them as I love them pan fried . Chips and corn looked tasty too. Thanks for sharing the dish with us , yet another successful dish xx
That meal looks great but me, I don’t care if it’s 35c, if I want hot food I cook it lol. That’s just me though, people think I’m crazy. If it’s too hot I sometimes eat nothing though. When I was still with my husband he liked a lot of salads and bbq’d meat or chicken so we would do that too, at least it was cooked outside and I didn’t have to cook it though. I still eat hot meals though if I want one no matter the temperature. I am going to put my corn in the air fryer though,nit looked great. Enjoy your weekend as it’s Friday night now by the time I’ve watched this.
When I was working in a hotel I got a gurt lump of venison, bunged it in the oven with all the usual herbs and veg and a nice malbec at 55 for basically overnight. Sliced bits of it and did it in butter to colour it, and had it with fondant spuds, carrots in cider and buttery peas. Winning.
I love pork but since having a gastric bypass in 2017 I can no longer eat it. For some reason it just doesn’t agree with my new pouch. I can be like it sometimes with chicken as well, but sometimes get away with it. But I still enjoyed your video and I can obvs still remember the taste of pork so I eat & enjoy it through you two lol xx
I have never heard of that way of cooking. The chops looked a bit odd colour wise until you fried them off. Must try cooking the sweetcorn in the airfryer. Thank you for another good meal idea.🇬🇧
I love how you put the extra effort into your recipes to make them so special and yummy. Rather than just throwing some pork chops in a pan to fry (and adding cream of mushroom soup like I would do lol) you go the extra mile which I think is wonderful. Thank you Amanda!
Lovely recipe. Think i would hav used the juices though in the sauce but realize for camra some may say yuk!! Dammed if you d dammed if you dont but would deffo do as a pork recipe. Thanks Dinner Lady.xx
I was wondering what cut of pork was that? It looked more like a slice off the leg,cut around the leg bone.Here the chops are loin either with the rib bone,or boneless,or shoulder chops,usually has a bit of bone in the middle.I had a pork chop last night,and it was what you would call a porterhouse in beef,one side of the bone was the loin,and the other side was the fillet,or tenderloin as it’s called here, it was very good with buttered new potatoes,and broccoli.Sous Vide works well on chicken,they made their chickens that way in the last restaurant I worked in,it was a seafood restaurant,and the only meat you could order was half an organic chicken,or an aged rib eye steak.😊
Fascinating method. You always do such ambitious recipes! No criticism, just a tip. I wouldn't double dip the butter knife back into the dish after touching the raw meat, but, maybe your butter dish was almost empty :)
@@gabriellecooper2544 I totally agree. I’ve no idea how it all works but I certainly don’t expect a reply to every comment I make. And if I can boost this lovely couple I’m happy to do it.
Beef dripping is the best!! Thanks for showing us the souvide, no idea how spell that, but it’s a bit too much faff for me. Love the way you cook Mand, it’s proper!!!!
@@thedinnerlady9180 just keep doing what your doing , your format is great , I like the way you cut out the bits you know we don’t need to see , and you do videos every day . Fair play to you and Ian , keep at it x
While I have enjoyed your last 6 or so videos,it's currently 26c in my house (at almost 9pm) and I couldn't cook any of it-especially the cassoulet, looked great but for winter maybe. Weather map tells me you must be in NE somewhere, are you?
Beddy lads Lass, try my German version which i had in Berlin. Take a gammon joint, add to cider and chicken stock with onion, carrot and leek. Simmer 2 hours. Take out gammon, glaze with marmalade and roast 30 minutes and shred, place back in half the gammon stock. In another pan fry leeks and carrot and yellow split peas with a few caraway seeds. Add gammon stock. Simmer 30 minutes. Blend up and add grain mustard. Allow to cool. Add a jar of gherkins plus vinegar in blender and make a relish. Assembly : Brown bread crusty roll, yellow split pea mash, shredded gammon, apple sauce, sauerkraut and gherkin relish. That was a pork and cider sarnie i will never forget pet. Hope you and Beddy lad try it. Dass ist vunderbaar 😂😂😂🎉
Hi Amanda. Wow that sounds amazing. The food you made Amanda is absolutely amazing, and thank you. Everything you make is delicious. You and Ian are a dream team. Thank you both so so much Love you both. Ann in Cumbria.xx. 😊😊😊.
I made my husband a pot noodle and a couple of ham sandwiches because it was too warm for a dinner but don't be disheartened I would be happy to send you the recipe 😂
Friends of mine.. food snobs used to do steaks the same way but i said how do you get rare steaks?? They said got same taste and texture. Not convinced but maybe if your will to sacrifice a good piece of steak its worth a test. What do you think??? X
You just set the sous vide machine to 5-10 below your desired temperature for your steak,if you want rare steak that would be about 120-125 F,then cook,after you take it out you can brown it in butter.Enjoy😊
Beddy lads Lass get yourself a large sweet sherry for your sterling efforts pet. I love my chips chunky too canny lass , just like my bonnie lasses. No skin and bone for me Beddy lads Lass 😂😂😂😂.
You would be surprised as I was when attending a recent large gathering of family and in laws recently at the numbers of those in their late twenties and thirties who were drinking sherry. It caught the host by surprise and her husband and mine were rapidly dispatched to the local supermarket where two cases of the stuff was bought. By end of the night there was one sad half finished bottle standing by itself. To say I was surprised is putting it mildly. But as I'm a non drinker I'm often surprised by amount of alcohol consumed. Not a single person was ott no problems in behaviour hosts husband was delighted by the fact his whisky was almost untouched.
Hi Mandy, is it me because everyone seems to like air fryer chips? I don't think they taste like normal chips at all, they smell and taste like jacket potatoes, so I'm sticking with my good old chip pan. The next time I do pork chops I'll be making some of that cider sauce, and I'll definitely be putting a sealer on the shopping list, it'll do wonders for my freezer.
I'm curious - do Cesori tell you not to season the raw meat before sealing it in the vacuum bag? I was taught raw meat should always be salted at the very least (though salt and pepper is quite usual obviously), before cooking. Thanks Mandy!
Personally I would slow cook the pork loins in cider and stock for over 3 hours with bay, coriander seeds, crushed fennel seeds and an leek, carrot and celery. Then air fry and reduce the stock to a glaze. Try it with pickled red onions ( from Aldi). However Beddy lads Lass, I love your recipe it looked scrumptious to me. Perfect sanger after a night out on the toon with a bonnie lass 😂😂😂🎉
Yes , I do pork in my slow cooker too, with a can of cider or apple juice, a sliced apple and of course a stock cube, usually put a finely diced onion and carrot in as well, it’s really tasty,
Did you consider that they might only eat one meal a day. I do. I eat dinner around 3:30 or 4:30 in the afternoon. I don’t eat breakfast and my dinner at 3:30 or 4:30 is enough that I don’t eat anything later on.
So what??? They say they only have one meal a day , as am I btw.. Why would you comment on other peoples portions though ?😵💫 This is a recipe channel, not about how little or much people eat…. You decide how much you eat and how many times a day you eat,so why can’t they decide for themselves ,without anyone making the same comments on several videos ? This is utterly confusing to me.. Well.. as you’re interested in peoples eating habits -I’m going to have 300 grams of fish pie here in about 20 minutes. That’s about 350 calories and I’m having a full sugar coke with it and probably another one later on. That’ll be 280 calories more in total for those two cans.. that’s all I have in a day, still my plate looks very full before I start eating 😅 And there’s soooo much calories in coke.. almost as much as in orange juice and milk😂 Hey, I might even throw in a handful or two of popcorn before bed, that’ll add 50 more calories. I’m really overeating over here😂
As Mandy cooks to their personal tastes that is up to them. We tend not to use as much garlic here in The Kingdom's as is done elsewhere but then again we cook to our tastes not that of others.
There's nothing stopping you adding more garlic. That's the art of cooking, it can be adjusted to suit individual tastes, and some people prefer their pork tasting of pork, not overwhelming garlic.
Looks tasty but I honestly couldn't be arsed with all the gadgets and time they take Give me a frying pan and chip pan any day 😂
You know we all live our Dinner Lady so much, it's not nice to see a negative comment about her but I'm sure she knows how much we appreciate her 💕💗
Thank you so much but I know I can't please everyone but if I can please one person I'm happy xx
I have had a vacuum sealers for several years now.
I have found out that by sealing up my cold meats, cheeses, leftovers, even veggies and keeping them in the fridge they certainly last a great deal longer without any loss of flavours.
I couldn't recommend the sealers any more than I do.
It is also a wonderful tool for the freezer as the sealing bags take up so little spspace compared toting foil or Tupperware style storages
Am going to be trying this out for my husband who adores pork as I don't particularly so it's going to be the treat for him.
Thanks again for the inspiration much appreciated.
Another delicious meal 👍 I will give the corn. a go in the air-fryer 👍 thank you
Looked delicious you make me feel so relaxed watching you daft I know but heyho 😊
Lovely thank you x
Enjoyed watching you cook these pork chops in an unusual way. They turned out really well didn't they
Another delicious looking meal, I like your new kitchen blind btw 👍👍xx
Thank you both again for a tasty treat !x
Top tip Beddy lads Lass, that cider sauce is champion pet. Just add a couple of teaspoons of Bramley apple sauce to it and you will ignite that fabulous sauces canny lass 🎉👍🤩🤩💥
love your channel food is so delicious and i learn so much 🥰🥰🥰🥰
Great video. Why not lamb? Love canned mutton tacos. Pork is cheaper here in the states. Never thought about cider on it. I always do my home canned Jelly over it.
Lamb is very expensive here x
That looks lovely mand especially the sauce and that corn did sound crisp 👌thank you , Amanda , and I’m not surprised you can’t reply to all your comments there’s just not enough hours in a day 🥰
Morning Mandy, I haven't used me SV on cosori PC as yet but you have made it look so easy as you do always😃 I love the chips in fat first idea, brill and the chops came out looking delicious, thanks again Mandy for yet another enjoyable video.😃👍🏼👍🏼👍🏼
Thank you so much x
Well that was a delicious meal you made there. Really tasty looking. Yes do try doing with thr chicken.🤩❤️❤️
It would have been interesting to taste a water bath cooked chop verses a pan cooked one. Those chips looked great, we may have to invest in a air fryer.
PS - enjoyed watching this much more than the England match ! 😄
PS2 - beef fat (tallow) is much much better for you than veg or sunflower oil, I promise you.😀
Yummy i am hungry 😋
This meal looks really tasty!!
Thank you guys I
Still in Greece watching this from my sunbed x Looked delicious Mandy x
Flavorsome
looks so tasty
I love pork and it looked great when you served it but I don’t think I would have sous vide them as I love them pan fried .
Chips and corn looked tasty too. Thanks for sharing the dish with us , yet another successful dish xx
Looks yummy 👍🌻🇨🇦
fab idea for pork chops , they are so hard otherwise xx
That meal looks great but me, I don’t care if it’s 35c, if I want hot food I cook it lol. That’s just me though, people think I’m crazy. If it’s too hot I sometimes eat nothing though. When I was still with my husband he liked a lot of salads and bbq’d meat or chicken so we would do that too, at least it was cooked outside and I didn’t have to cook it though. I still eat hot meals though if I want one no matter the temperature. I am going to put my corn in the air fryer though,nit looked great. Enjoy your weekend as it’s Friday night now by the time I’ve watched this.
When I was working in a hotel I got a gurt lump of venison, bunged it in the oven with all the usual herbs and veg and a nice malbec at 55 for basically overnight. Sliced bits of it and did it in butter to colour it, and had it with fondant spuds, carrots in cider and buttery peas. Winning.
Hi mand That looks lovely , watching beddy eat that my mouth was watering brilliant as always. Love Marilyn. Xx
Thank you Marilyn x
Looks great. I always find pork to be a bit chewy no matter what I do. So I’ll definitely give that a try. Thanks so very much Amanda. ❤
Very nice 😊
I love pork but since having a gastric bypass in 2017 I can no longer eat it. For some reason it just doesn’t agree with my new pouch. I can be like it sometimes with chicken as well, but sometimes get away with it. But I still enjoyed your video and I can obvs still remember the taste of pork so I eat & enjoy it through you two lol xx
I have never heard of that way of cooking. The chops looked a bit odd colour wise until you fried them off. Must try cooking the sweetcorn in the airfryer. Thank you for another good meal idea.🇬🇧
I love how you put the extra effort into your recipes to make them so special and yummy. Rather than just throwing some pork chops in a pan to fry (and adding cream of mushroom soup like I would do lol) you go the extra mile which I think is wonderful. Thank you Amanda!
Lovely recipe. Think i would hav used the juices though in the sauce but realize for camra some may say yuk!! Dammed if you d dammed if you dont but would deffo do as a pork recipe. Thanks Dinner Lady.xx
YUMMY! x
Delicious 😊 x
Looked lovely and nice after a hot day.
My mate the same likes the crunchy chips x
I was wondering what cut of pork was that? It looked more like a slice off the leg,cut around the leg bone.Here the chops are loin either with the rib bone,or boneless,or shoulder chops,usually has a bit of bone in the middle.I had a pork chop last night,and it was what you would call a porterhouse in beef,one side of the bone was the loin,and the other side was the fillet,or tenderloin as it’s called here, it was very good with buttered new potatoes,and broccoli.Sous Vide works well on chicken,they made their chickens that way in the last restaurant I worked in,it was a seafood restaurant,and the only meat you could order was half an organic chicken,or an aged rib eye steak.😊
Delicious 😋 x
Looks very tasty 🎉❤
Lovely Mandy 😊❤
Fascinating method. You always do such ambitious recipes!
No criticism, just a tip. I wouldn't double dip the butter knife back into the dish after touching the raw meat, but, maybe your butter dish was almost empty :)
dont worry about replying , i comment so it boosts your channel xx your doing great
@@gabriellecooper2544 I totally agree. I’ve no idea how it all works but I certainly don’t expect a reply to every comment I make. And if I can boost this lovely couple I’m happy to do it.
Can I just say I don't know either I'm so new to this proberly doing everything so wrong but I do read them all thank you so much xx
Beef dripping is the best!! Thanks for showing us the souvide, no idea how spell that, but it’s a bit too much faff for me. Love the way you cook Mand, it’s proper!!!!
@@thedinnerlady9180 just keep doing what your doing , your format is great , I like the way you cut out the bits you know we don’t need to see , and you do videos every day . Fair play to you and Ian , keep at it x
While I have enjoyed your last 6 or so videos,it's currently 26c in my house (at almost 9pm) and I couldn't cook any of it-especially the cassoulet, looked great but for winter maybe. Weather map tells me you must be in NE somewhere, are you?
Newcastle upon Tyne 👍
Well done for showing recipe. But not a fan myself. 😊😊
Beddy lads Lass, try my German version which i had in Berlin. Take a gammon joint, add to cider and chicken stock with onion, carrot and leek. Simmer 2 hours. Take out gammon, glaze with marmalade and roast 30 minutes and shred, place back in half the gammon stock. In another pan fry leeks and carrot and yellow split peas with a few caraway seeds. Add gammon stock. Simmer 30 minutes. Blend up and add grain mustard. Allow to cool. Add a jar of gherkins plus vinegar in blender and make a relish.
Assembly : Brown bread crusty roll, yellow split pea mash, shredded gammon, apple sauce, sauerkraut and gherkin relish. That was a pork and cider sarnie i will never forget pet. Hope you and Beddy lad try it. Dass ist vunderbaar 😂😂😂🎉
Oh sounds lovely will give it a try x
Fantastisches Rezept, mein Freund😊
Hi Amanda.
Wow that sounds amazing.
The food you made Amanda is absolutely amazing, and thank you.
Everything you make is delicious.
You and Ian are a dream team.
Thank you both so so much
Love you both.
Ann in Cumbria.xx. 😊😊😊.
Thank you Anne x
I made my husband a pot noodle and a couple of ham sandwiches because it was too warm for a dinner but don't be disheartened I would be happy to send you the recipe 😂
Friends of mine.. food snobs used to do steaks the same way but i said how do you get rare steaks?? They said got same taste and texture. Not convinced but maybe if your will to sacrifice a good piece of steak its worth a test. What do you think??? X
You just set the sous vide machine to 5-10 below your desired temperature for your steak,if you want rare steak that would be about 120-125 F,then cook,after you take it out you can brown it in butter.Enjoy😊
Beddy lads Lass get yourself a large sweet sherry for your sterling efforts pet. I love my chips chunky too canny lass , just like my bonnie lasses. No skin and bone for me Beddy lads Lass 😂😂😂😂.
It's 2024 - who drinks sherry nowadays bar great grandmas?!!
You would be surprised as I was when attending a recent large gathering of family and in laws recently at the numbers of those in their late twenties and thirties who were drinking sherry. It caught the host by surprise and her husband and mine were rapidly dispatched to the local supermarket where two cases of the stuff was bought. By end of the night there was one sad half finished bottle standing by itself.
To say I was surprised is putting it mildly. But as I'm a non drinker I'm often surprised by amount of alcohol consumed.
Not a single person was ott no problems in behaviour hosts husband was delighted by the fact his whisky was almost untouched.
Hi Mandy, is it me because everyone seems to like air fryer chips? I don't think they taste like normal chips at all, they smell and taste like jacket potatoes, so I'm sticking with my good old chip pan. The next time I do pork chops I'll be making some of that cider sauce, and I'll definitely be putting a sealer on the shopping list, it'll do wonders for my freezer.
I miss real chips to but we hardly have them so not worth it I love the sealer for freezing xx
I'm curious - do Cesori tell you not to season the raw meat before sealing it in the vacuum bag? I was taught raw meat should always be salted at the very least (though salt and pepper is quite usual obviously), before cooking. Thanks Mandy!
Isn't the idea of Sous vide, so that the meat retains it's juices. How about a cooling salad in the warmer weather with mozzarella sticks.
Personally I would slow cook the pork loins in cider and stock for over 3 hours with bay, coriander seeds, crushed fennel seeds and an leek, carrot and celery. Then air fry and reduce the stock to a glaze. Try it with pickled red onions ( from Aldi). However Beddy lads Lass, I love your recipe it looked scrumptious to me. Perfect sanger after a night out on the toon with a bonnie lass 😂😂😂🎉
Yes , I do pork in my slow cooker too, with a can of cider or apple juice, a sliced apple and of course a stock cube, usually put a finely diced onion and carrot in as well, it’s really tasty,
You thought about making a stew ? You mad lass its as hot out there as the devils bum 😂😂 but that looked good as always
I know !!! X
Another lovely recipe Mand. Looking forward to the next. Come on England
You need a bigger kitchen 😅
She does great with what she has!
Its a long drawn out pork chop cant be bothered with that
That's fine 🙂
Looked tasty but again big portions.
So what. Who are you to judge anyone?
@@hippy9309 Was that a judgement or just an opinion? Relax, dude.
Did you consider that they might only eat one meal a day. I do. I eat dinner around 3:30 or 4:30 in the afternoon. I don’t eat breakfast and my dinner at 3:30 or 4:30 is enough that I don’t eat anything later on.
So what???
They say they only have one meal a day , as am I btw..
Why would you comment on other peoples portions though ?😵💫
This is a recipe channel, not about how little or much people eat….
You decide how much you eat and how many times a day you eat,so why can’t they decide for themselves ,without anyone making the same comments on several videos ?
This is utterly confusing to me..
Well.. as you’re interested in peoples eating habits
-I’m going to have 300 grams of fish pie here in about 20 minutes.
That’s about 350 calories and I’m having a full sugar coke with it and probably another one later on.
That’ll be 280 calories more in total for those two cans..
that’s all I have in a day, still my plate looks very full before I start eating 😅
And there’s soooo much calories in coke.. almost as much as in orange juice and milk😂
Hey, I might even throw in a handful or two of popcorn before bed, that’ll add 50 more calories.
I’m really overeating over here😂
@@user-bo1rj2xu2s her comment was rude as hell
You never use enough garlic very English but your ideas are good .
As Mandy cooks to their personal tastes that is up to them.
We tend not to use as much garlic here in The Kingdom's as is done elsewhere but then again we cook to our tastes not that of others.
There's nothing stopping you adding more garlic. That's the art of cooking, it can be adjusted to suit individual tastes, and some people prefer their pork tasting of pork, not overwhelming garlic.