Thread: Sous vide
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Old 06-27-2017, 11:37 AM   #535
Chainsaw13
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Default Re: Sous vide
Quote:
Originally Posted by jonumberone View Post
All belly porchetta.
36 hrs @ 155° finished in the deep fryer.





Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.
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