17 July 2021, 09:30 PM
jon-nycDinner tonight- sous vide
Sealed and ready:
129F for 2 hrs:
It comes out needing a sear. George K told me about this trick - mayo. Gives it a nice fast sear leaving no residual mayo flavor or texture:
Finit. Nice medium rare:
18 July 2021, 12:33 AM
Steve MillerLooks great! I’ve been using sous vide a lot.
Have someone cut you a real 2” thick pork shop and cook it sous vide. You’ll never fry again.