Sous Vide: Recipes, Techniques & Equipment, 2012
[Moderator's note: this continues discussion from Sous Vide: Recipes, Techniques & Equipment, 2011] Im trying a new thing for me: I went to Chinatown West ( Alliston ) on Sunday and got some interesting thing: I got 'pork belly w skin' ie I think bacon with what you start with with skin. i decided to to two things: Char Siu and black bean with garlic for the two preps these came from a Jar ( ) but we work are one ways. id like to SV each of these for real tenderness the take out and
Sous vide sausage? I was thinking of sous vide cooking some lamb sausage before frying to even out the cooking. I've been having all sorts of trouble with getting snags cooked through without turning the outside to carbon. So is this a good idea? My concerns are getting the meat cooked/pasteurised quickly enough and getting the fat to cook properly. Any thoughts on time/temperature?