Re: Sous vide
Quote:
Originally Posted by Black Coral
Well today decided to try doing a pork belly in the sousvide. Will see how it turns out.
Cross cut both sides of the belly and seasoned it well, put it in for 7 hrs at 160. Once complete it says reseason and cut into strips and crisp up the edges. Will know how it turns out later today.
Look froward to it.
Anyone else done pork belly in the sous vide yet
|
You have my attention.
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are.
-John Wooden
|