Quote:
Originally Posted by massphatness
If the food is frozen when it goes in to the water bath, I assume the minimum cook time needs adjusting? Any rule of thumb?
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You maximum time in the water is so big, that as long as your temp is at low setting, you should be all set. I am pretty sure my friend will leave stuff in there like all day. He did a porchetta that was unreal! The SV really rendered the fat well and when he fried it after the SV, the crackling was great.
Has anyone done a pork belly in the SV?
