Okanagancook

You are a brave soul 👏

I have never done this but with the longer cooking time you have a shot….it will be pasteurized I know the temp recommended temp for cooked sausage is 160 to 165f but the pork chops would awful. we will see

If you cook it at a higher temp, it could be dry. You want to make sure it is safe. So you want to pasteurize it by cooking long enough at your desired 140F. Here is an article about it and a chart for determining how long to cook it…probably about 3 hours depending on how thick it is. https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness#sous-vide-pasteurization-beef

@Shelbythat is a big boy grinder! Nice. It is so much easier when one has the right tools…using a Kitchen Aid grinder attachment would have taken you all day. thank you for taking the time to bring us along.🥰

Ditto. Revolting. i don’t care if it tastes amazing. Looks a bit like cookie dough that should have been baked.

Some here like their pork a little pinker. I do mine at 134f for 3 hours. Turns out super juicy. Another fantastic use of sous vide …beef short ribs at 144F for 48 hours. Phenomenal. But you need to get good quality meat.

👏 Fresh venison liver. Do you like that? I remember having fresh, as in still warm, venison liver that my FIL made back in Quebec in the fall. So tender and flavourful.

If you have not gone to @Ann_T‘S blog which is referenced at the bottom of her posts, please have a look..phenomenal cooking and documentation.

I cut the back bone out and then cut the bird in half. Place in an oiled air fryer basket, set to 400F and start checking doneness after about 25 minutes depending on their size. Stuffing them sounds good too.

We really enjoy Cornish hens. They are the perfect amount of meat for two if I select the smaller ones. They are tender and sweet. Excellent roasted in either the CSO or Air Fryer. Spatchcocking them is a fabulous technique for them. They cook pretty quickly too. Thanks for the reminder @Ann_T

Your guests are very lucky. Fantastic looking meal.

140f for 30 min is what I have seen on the internet and seeing you cooked them at 145f for quite awhile I think this will work.

My last sauce was from The Food Lab. Made with less sugar than called for, orange juice and zest as well as ginger. Very good and was liked by all. Sorry but I kinda made it by taste so no measurements.

I buy the St Louis ribs from Costco and they are big so it was probably them. Back ribs are much smaller. Nice just the same.

Oh my goodness, those look delicious. Were the ribs St. Louis Style ribs…I.e., fairly big….8 hours cooking…they must have been. nice board by the way…I have the same one.

I always enjoy your adventures. Thanks for sharing.

@KennethTthe food on your trip looks fantastic. I haven’t made the rice rolls in quite some time but I recall I used an 8” round cake tin sprayed with oil set in my big steamer. Poured in batter to coat the pan and bobs your uncle, they were done. So delicious even with just some chili crisp and no meat. I think it is time to make them again and I will try the meat mushroom idea with green onions perhaps…I can’t buy decent sprouts here.

The log shaped things at front right look like a rice roll filled with …..? I have had the chinese ones filled with dried shrimp. Very delicate. I have made the rice rolls from scratch in my big steamer.

What fun and the fine looking results so far a bonus!

Absolutely hilarious. Thanks probably free range too

@Ann_Tyou are such a good cook! Everything looks “right tasty” as my Uncle Stanley used to say.

As long as you do a low slow cook and monitor the internal temp you will be fine. My guess for your amount of meat is 2 to 3 hours. Low and slow is they key. It is going smell amazing.

I don’t know but I think if you use a meat thermometer is wouldn’t matter that much about the bone but more the weight of your shoulder.

I just googled pulled lamb shoulder and there a number of good suggestions and one answer to what temp it needs be to pull…..165F.

My friends favourites are Dinesty for dumplings at lunch and Espana for fantastic tapas dinner. Both are in the west end. Enjoy.