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re: Joined the sous vide ranks
Posted on 9/3/19 at 5:08 pm to NimbleCat
Posted on 9/3/19 at 5:08 pm to NimbleCat
I've been cooking sous vide for seven years now but have never tried chicken wings. To me, wings just seem easier to cook conventionally.
My regulars are steaks, chicken breast for sandwiches, pork tenderloin, salmon, corn on the cob, etc.
My regulars are steaks, chicken breast for sandwiches, pork tenderloin, salmon, corn on the cob, etc.
0
Posted on 9/3/19 at 6:16 pm to KosmoCramer
quote:
People almost ALWAYS overcook pork.
This. Everyone has had a good steak before, so it's not as impressive. Try thick cut, bone-in pork chops and then quick sear when done.
Juicy pork, safe to eat. You'll never go back to dry overcooked pork again.
Posted on 9/4/19 at 9:45 am to BlackCoffeeKid
I would destroy all of that! Gimme your recipe for Creme Brulee, my wife is huge fan...
Posted on 9/4/19 at 9:49 am to Smeg
quote:
Try thick cut, bone-in pork chops and then quick sear when done.
Time and temp on this? How thick are we talking?
Posted on 9/4/19 at 9:52 am to Janky
quote:
How thick are we talking?
2"
quote:
Time and temp on this?
140 for 2 hours is my go-to
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