Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

billyhill

billyhill


additions

SV about 1 1/2 lbs pork loin, 3 hours at 140. Added to a "gravy" base that included home made chicken stock, Sav Blanc, onions, shallots, garlic, carrots, and celery. Thickened with beurre manie. Not bad at all on jasmine rice.

billyhill

billyhill

SV about 1 1/2 lbs pork loin, 3 hours at 140. Added to a "gravy" base that included home made chicken stock, Sav Blanc, onions, shallots, garlic, carrots, and celery. Thickened with beurre manie. 

×
×
  • Create New...