Sous vide

[stearns]

Sure am glad I left some notes in this thread when I was working out my sous vide pork belly, making some for christmas morning and was worrying about what cooking time/temp to use then searched this thread and found my post below, guess I'm doing 170* 10 hours. Ive done smokey belly and asian style cherry, this time I'm leaning towards apple of some sort, maybe cook up the belly then at the end throw some apple slices on and caramelize them up. I'll report back

Originally Posted by stearns

I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting