Sous vide

stearns · 03-14-2017, 08:06 AM

That looks amazing Vin, nice

Cooked a few meals this weekend, first were ribeyes. I compromised on the temp and went with 134, but they were too thin and by the time I finished searing they were closer to medium-well. still very tender and juicy, but not ideal.

Sunday was pork carnitas, loosely followed the food lab's process, went with the more stringy 185* for 8 hours. pulled like a dream when it came out, crisped up great under the broiler then put them in some enchiladas. This was a great success, I will be doing it again in the future. The recipe says you can take it out of the water bath and put it right in the freezer if you wanted it for later, I might consider doing that some time for an easy week night dinner, sound like you can just take it out, pull apart and broil.

03-14-2017, 08:06 AM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,410 Trading: (50)	Re: Sous vide That looks amazing Vin, nice Cooked a few meals this weekend, first were ribeyes. I compromised on the temp and went with 134, but they were too thin and by the time I finished searing they were closer to medium-well. still very tender and juicy, but not ideal. Sunday was pork carnitas, loosely followed the food lab's process, went with the more stringy 185* for 8 hours. pulled like a dream when it came out, crisped up great under the broiler then put them in some enchiladas. This was a great success, I will be doing it again in the future. The recipe says you can take it out of the water bath and put it right in the freezer if you wanted it for later, I might consider doing that some time for an easy week night dinner, sound like you can just take it out, pull apart and broil. __________________ "Ignoring all the racket of conventional reality" - Keller Williams