Оценка 4,0 (4) · 72 ч Preheat sous-vide water cooker to 155°F (68.3°C). Add pork and cook for 36 hours. Transfer pork to a sink filled with ice water and chill for 15 minutes. Remove ...

Оценка 4,2 (1 014) · 36 ч Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and microplaned garlic.

Продолжительность: 7:16
Опубликовано: 24 мая 2018 г.

Продолжительность: 31:17
Опубликовано: 17 дек. 2023 г.

Once cooked, porchetta can be held in sous vide bath for up to 4 hours if cooked at 162 °F / 72 °C for 24 hours (28 hours total) or up to 2 hours if cooked at ...

Place chilled porchetta into a vacuum bag along with soy sauce and butter and seal. Heat your water bath to 150 degrees and cook for 36 hours.

Оценка 4,5 (9) Instructions. 1. Using sous vide circulator, bring water to 145°F/63°C in 12-quart container. 2. Grind fennel seeds in spice grinder or mortar and pestle until ...

We flatten out the pork belly from the inside, then rub with our Italian Herb Crust mix that included garlic flakes, Maldon sea salt, cracked black pepper.

Оценка 5,0 (1) · 5 ч Sous Vide the Pork Belly at 58oC (137oF) for minimum of 4 hours. Step 7. Take pork belly out of the bag and dry up the skin and rub some salt on it.

Оценка 4,8 (13) · 11 ч 30 мин Preheat sous vide water bath to 140°F (60°C). Add turkey and cook for 4 to 5 hours. Remove and run under cool running water, or transfer to an ice bath to chill ...