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.
I think its terrific that you have an unusual source for pork.
and keeping the meat in chunks makes a great deal of sense
Id love to see what it tastes like.
although I prefer SV for meat , as lower temps with time
keep Jus in the meat
I do appreciate the iPot as a way to get things done , with little fuss.
with regard to your tomato addition : if salt is an issue , why not tomato paste ?
I think its terrific that you have an unusual source for pork.
and keeping the meat in chunks makes a great deal of sense
Id love to see what it tastes like.
although I prefer SV for meat , as lower temps with time
keep Js in the meat
I do appreciate the iPot as a way to get things done , with little fuss.
with regard to your tomato addition : if salt is an issue , why not tomato paste ?
