Anonymous Modernist 1920

avaserfi said: Thanks Andrew for the thot (slow cooking) and recipe. I will give this a try. Am sure it will turn out nice in its own unique way as another type of CS.

LFMichaud said: Yes, thanks to MC's approach, it is indeed a very helpful way to present a recipe. I have received good feedback on the new format.

Judy said: I did a batch yesterday. 82°C for 8 hours, using pork collar cuts in the brine. Then I pan grill for about 2-3 minutes on all sides. Results: Texture - too soft, fats taste weird and soft Taste - predictably, the taste is obviously more intense due to the brining cum cooking Appearance - you can't tell the difference (compared to wok or oven roasting) after the final charring/grilling phase If I were to do it again, I may need to knock down the temp. I am yet to be convinced though that SV way can make a better Char Siew then the wok. There must be some science to it, but the brine cum oil (half-boiling, half-frying) wok method, along with the final charring (roasting) phase produces such good results. And it is convenient - the meat stays in one place till cooked, along with the resultant sauce. A kilo is done in 45 mins. That said, I am sure the Sv method is useful for those who do not have a wok, proper stove or do not prefer the cooking management needed to keep it moist when roasted in the home oven.

I often do that for fish fillets, salting and dehydrating them before pan frying. I put the temp at very low (at 30-40C) and leave the oven door open. The actual temp will be probably closer to room temp..so it is warmish and with oven fan blowing, it works for me. I don't bother about calibration.

Max said: Thanks. I using tough cuts and will be trying out the simultaneous brining cum SV way.

Thanks, Andrew. Nice photography and recipe presentation I will experiment with SV and eventually blog the results if it turns out well.

I am experimenting in using Sous Vide to make "Char Siew" a popular Chinese BBQ pork disk where the pork is marinated in sweet/salty sauce and roasted. The cuts are normally tough cuts like pork belly, shoulder etc. It has basically 3 stages: 1. Brining/marinating 2. Braising or slow cooking the meat 3. Charring the meat I am considering using SV method for steps 1 and 2 Wonder whether anyone here has advice or experience on this? The traditional wok way of making it is documented in my blog here: http://www.foodcanon.com/2011/04/auntie-rubys-char-siew-revisited.html http://www.foodcanon.com/2011/03/auntie-rubys-char-siew-this-food-blog.html