Thread: Sous vide
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Old 01-19-2018, 10:28 PM   #694
Chainsaw13
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Default Re: Sous vide

12 hours into a cook of pork tongues destined to be in tacos for tomorrow's dinner. Got about 2.5lbs of tongue, a couple shallots, cloves of garlic, tomatoes, chipotles, pinch of cumin and Mexican oregano and a couple teaspoons of pork fat.

Will peel the tongues when finished and then chop. The liquid will be strained, then puréed to be added back to the tongue pieces as they lightly fry to crisp up.
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