I normally stew these tougher cuts of meat, either in a pot or in the slow cooker. This time I would like to test using sous vide cooking in water bath at 85˚C. This way, I don't need to worry about liquid level, have to turn the meat over in order to stay below sauce, less worry.
After cooking for 5 hours, result is good, meat and skin is soft but stay in shape, sauce is rich and the right amount to serve.
Sousvide cooking of
pork belly and beef brisket at 85˚C Sousvide cooking of wild boar belly
Sousvide cooking of wild boar belly deep red meat of 'apple fed wild boar' belly
Pork belly seasoning: dark miso, soy sauce, brown sugar, rice wine, star anis, cloves and ginger.
Sousvide cooking of beef brisket Sousvide cooking of beef brisket
Beef brisket seasoning: salt, light miso, mustard sauce, rice wine, smoked pimenton, black pepper, Garam Masala, brown sugar.
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