Franklin

I've made several MC@H recipes, virtually all with great results (the Korean chicken wings are a huge favorite with friends and family). This past weekend, I tried the Pork Belly Adobo using the Sous Vide variation. As described in the recipe, this resulted in very juicy pork with great texture. I have not had adobo before and unfortunately found the vinegar element of the sauce to be overpowering. I'm interested to understand if this is a normal flavor profile for adobo, or if the sous vide method had an impact that the pressure cooker approach would not.

Apologies if this has already been addressed here, but I did not find an answer to this on a cursory search. Based on a blog post, I tried a 4lb eye of round roast cooked Sous Vide for 30 hours at 131F. After several hours, a significant amount of liquid was in the bag which continued to increase throughout the cooking time. The temperature in the water bath never exceeded 132F, but the meat was still somewhat dried out. I've done sous vide meat, fish, and poultry for both relatively short periods and (for tougher cuts) for long periods and have not had this happen before. Does anyone have any ideas what might have been the cause of the dryness? Would this cut have been better with a shorter period? I understand eye of round has more connective tissue and generally benefits from longer cooking time, but that didn't appear to be the case here. Thanks in advance for any insight. Franklin

Try the Hamura Saimin stand in Lihue. Not fancy, but fantastic noodles and a very "local" place. Typically a long line to get in, but definitely worth the wait. Can't beat the low prices either! On the higher end (and definitely more "touristy" is Plantation Gardens Restaurant in Poipu. Good food and a beautiful setting. Have fun.