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See you in 36 hours!

13 Mar

There was a bit of reading comprehension fail in the kitchen just recently. It probably didn’t help that I was a little sleepy and hungry at the same time. I took my slab of pork belly and sliced the skin off when I clearly wasn’t supposed to, and then realized my mistake a little too late.

No matter! I trussed this skinless sucker up and popped it in a bag with yesterday’s marinade (which did NOT freeze. Take note of that, folks. It ain’t gonna freeze, so don’t even try) and sealed it with my FoodSaver. I have the V3240 model and am trying to get the hang of vacuum sealing a bag with liquids. Much cursing happened, but I managed to stop the vacuuming as soon as it was sucking up liquid. Double sealed that bag just in case, and into the sous vide it went at 155°F. I’m using the Sous Vide Supreme a friend gave us broken and we were able to fix.

I’ll update with the results after letting it cook for about 36 hours. Wish me luck!

What’s Brewing?

12 Mar

Just a sneak peek photo post. Can you guess what deliciousness is getting made?

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