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TdeV

TdeV


Clarity

Some advice, please. @rotuts @gfweb @Duvel

 

Anova oven has recipe for Steam Oven Pulled Pork, running 165°F / 74ºC for 18 hours, which I'm modifying with Anova's Sous Vide BBQ Pork Shoulder which suggests "Set the temperature on your Precision Cooker to 165°F / 74ºC for pull-apart tender pork, or for 145°F / 63ºC for pork that is tender but still sliceable" which can run for 18-24 hours. (I want to use the lower temperature, otherwise I'm not using any part of the second recipe).

 

I wanted your help to determine how to convert the FIRST recipe from 18 hours to 24 (easier for me to plan meal), but in the SECOND recipe, Anova seems to suggest that one can use these temps for the full 24 hours.

 

Correct?

 

 

TdeV

TdeV


Clarity

Some advice, please. @rotuts @gfweb

 

Anova oven has recipe for Steam Oven Pulled Pork, running 165°F / 74ºC for 18 hours, which I'm modifying with Anova's Sous Vide BBQ Pork Shoulder which suggests "Set the temperature on your Precision Cooker to 165°F / 74ºC for pull-apart tender pork, or for 145°F / 63ºC for pork that is tender but still sliceable" which can run for 18-24 hours. (I want to use the lower temperature, otherwise I'm not using any part of the second recipe).

 

I wanted your help to determine how to convert the FIRST recipe from 18 hours to 24 (easier for me to plan meal), but in the SECOND recipe, Anova seems to suggest that one can use these temps for the full 24 hours.

 

Correct?

 

 

TdeV

TdeV


Clarity

Some advice, please. @rotuts @gfweb

 

Anova oven has recipe for Steam Oven Pulled Pork, running 165°F / 74ºC for 18 hours, which I'm modifying with Anova's Sous Vide BBQ Pork Shoulder which suggests "Set the temperature on your Precision Cooker to 165°F / 74ºC for pull-apart tender pork, or for 145°F / 63ºC for pork that is tender but still sliceable" which can run for 18-24 hours. (Otherwise I'm not using any part of the second recipe).

 

I wanted your help to determine how to convert the FIRST recipe from 18 hours to 24 (easier for me to plan meal), but in the SECOND recipe, Anova seems to suggest that one can use these temps for the full 24 hours.

 

Correct?

 

 

TdeV

TdeV


Clarity

Some advice, please. @rotuts @gfweb

 

Anova oven has recipe for Steam Oven Pulled Pork, running 165°F / 74ºC for 18 hours, which I'm modifying with Anova's Sous Vide BBQ Pork Shoulder which suggests "Set the temperature on your Precision Cooker to 165°F / 74ºC for pull-apart tender pork, or for 145°F / 63ºC for pork that is tender but still sliceable" which can run for 18-24 hours.

 

I wanted your help to determine how to convert the FIRST recipe from 18 hours to 24 (easier for me to plan meal), but in the SECOND recipe, Anova seems to suggest that one can use these temps for the full 24 hours.

 

Correct?

 

 

TdeV

TdeV

Some advice, please. @rotuts @gfweb

 

Anova oven has recipe for Steam Oven Pulled Pork, running 165°F / 74ºC for 18 hours, which I'm modifying with Anova's Sous Vide BBQ Pork Shoulder which suggests "Set the temperature on your Precision Cooker to 165°F / 74ºC for pull-apart tender pork, or for 145°F / 63ºC for pork that is tender but still sliceable" which can run for 18-24 hours.

 

I wanted your help to determine how to convert the recipe from 18 hours to 24 (easier for me to plan meal), but Anova seems to suggest that one can use these temps for the full 24 hours.

 

Correct?

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