Sous vide

[Chainsaw13]

Originally Posted by jonumberone

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.

You just won the internet for the day.

[stearns]

holy f*** dom

[Porch Dweller]

Originally Posted by stearns

holy f*** dom

[Tio Gato]

Thank you for sharing that Dom. Simply beautiful.

[CigarNut]

Looks awesome, Dom!

[Tio Gato]

OMG Dom! That looks so amazing. Please please share the recipe!

[jonumberone]

Originally Posted by Tio Gato

OMG Dom! That looks so amazing. Please please share the recipe!

Thanks, guys.

I've been doing porchetta for years on my smoker and grills. This one was the best.
I've never had the belly be so succulent. I literally cut a piece with a spoon
This is the first time I've done an all belly porchetta. Usually I roll up a pork loin in the belly.
This was also the smallest porchetta I've ever done. somewhere in the 4-5lb range.
My other attempts have all been around 15-18lbs.

So, I started looking here for a time and temp.
After I had that, I just went with my normal porchetta routine.

I used a meat tenderizer/marinator tool to pierce the skin



Next I flipped it over for scoring and seasoning.



My typical seasoning is:
Salt, pepper, rosemary, thyme, and garlic.
I saw in the recipe they used crushed red pepper. I thought that was a good idea and added it to my porchetta for the first time.

Roll it up and tie it.



Salt the outside and vac seal it. 36 hrs @ 155°.

You wind up with a ton of juice in the bag.
When the belly is done, the recipe I linked wants you to plunge it into an ice bath. Not sure why? I didn't bother to do that.

[jonumberone]

Dry it off real good and into the 400° fryer. I took it out when I eyeballed the color I wanted.



Immediately salt the rind, and let it sit 5-10 min.
Also, remove the string as soon as you're done frying.
If you let it cool, the skin will firm up, and as you remove the string, it will take giant chunks of skin with it.



The sharp provolone was key to the sandwich. It really cut into the richness of the pork.

[Chainsaw13]

Try making a rosemary chimichurri to go with it. The acidity in it also cuts through the fattiness of the pork nicely.

[icehog3]

Another work of art, Dom.

[jonumberone]

Thanks, guys.

[stearns]

Lamb came out great last night, only took one picture after it came off the sear but I should have taken one of when I sliced it, perfectly cooked end to end. Sarah was watching while I was carving and said "that part is perfect for me, I know it will be a little rarer in the middle so I'll take an end piece." I laughed and explained how it's all cooked the same, she was amazed.



There was about 3/4C of juice left from the bag, made a bag juice bbq sauce out of it with a few other ingredients, the sauce kept the lamb flavor really well, I was amazed. I took a taste of the juice itself and it was like drinking lamb, can't wait to cook again

[stearns]

It still had a lot of fat chunks from the cut of meat, but also had a fair amount of thin fat ribbons that didn't need to be carved out but were still chewy, are these the connective tissues everybody talks about saying they break down with time? I only cooked this for 10 hours, but if I went longer and got some of the fatty parts more tender this would have been even better

[Porch Dweller]

That looks great, Ben!

[Tio Gato]

Ben, I think those may have been the natural lining of the individual muscles that make up the leg. Kind of like the silver skin that lines a tenderloin from the other adjacent muscles. Connective tissue is the stuff that holds the individual muscle fibers together. I wouldn't bet the farm on my thought, meat cutting class was many years ago with (now) a lot less brain cells left for me to recall.

[stearns]

I think you're right, still trying to connect internet words to real life. I want to get to one of those meat classes, my BIL did one where they broke down a full hog and he got to take home half of it, seems like a great hands-on learning experience (and following meals )

Ordered up a cast iron grill pan, mainly because I hate my non-stick one and don't have a grill, but looking forward to using it for SV. Not as much surface area so it won't be used for everything, but there are a few things I've made that I thought would be better with that than a normal cast iron

[jonumberone]

Looks good, Ben. Surprised you thought it hadn't broken down enough.
I never did a leg of lamb, but would have thought 10 hours would be long enough.

[stearns]

I thought it was great, I was just curious if it was possible for it to break down further, more-so a question on fat/meat in general. I still have another ~2LB chunk that I'll eventually cook the same way, but probably with different seasoning

[stearns]

Cooked a tri-tip yesterday, this was one of the pre-rubbed/marinated steakhouse ones from costco, had it grilled at a herf a couple weeks ago and thought the seasoning was good. I picked up a chunk around 3LB, cut it in half and vac sealed then put in the SV (the other half is vac sealed in the freezer waiting to be used soon). 6 hours at 130* then finished on a grill on high about 3 minutes per side, probably could have used about 2 minutes less overall on the grill as it ended a touch over medium but damn was it tender, significantly better than when I had the same thing just cooked on the grill.

Also on Friday cooked some chicken for a chopped salad, 150* for 2 hours, no pan searing after since I was going to cube it to put in the salad, cooked perfectly. I used to use a rotisserie chicken for this, but I'm gonna switch over to using SV, I might try altering the temp a little to see if there is a noticeable difference. Really liking using the sous vide, finally starting to get Sarah on board from it being just another kitchen gadget to something that has a real benefit

[T.G]

Looks like Monoprice has jumped on the bandwagon with what appears to be a $69 clone of the Anova PC minus the wi-fi and BT connectivity

https://www.monoprice.com/product?p_id=21594



Anova also has a new one coming out later this year, the Nano. It's a smaller unit, about $90 IIRC. Has a bunch of whiz-bang app software if you're into that.

https://anovaculinary.com/nano/