Oooh, what cut of meat and what all do yo have in the bags?
[deleted]
[deleted]
Maubekistan
I will never understand why anyone feels the need to sous vide carnitas. The pressure cooker, followed by the broiler is the only way. Fight me.
Seriously, though, enjoy. Carnitas are delicious, and you’ve got the right stuff in those bags. Bay leaves and Mexican oregano checking in!
SkollFenrirson
Add some butter in there and I can fill my r/sousvide meme bingo card
wigletbill
One of the best Kenji recipes around and way better than the pressure cooker method I used for years.
Tophbot
Am I the only one that sees beef face eating a carrot!?
MonkeyDavid
The gatekeepers over at r/mexicanfood scold that pressure cooker and crock pot pork isn’t carnitas—carnitas needs to be braised in lard.
While that may be true, in my experience sous vide comes very close. (I doubt they could tell the difference in a blind taste test.)
theBigDaddio
After watching Rick Bayless I do similar but add a few big spoons of lard, it’s more like a traditional carnitas which are basically pork confit. Extremely excellent and I’ll never do them any other way. It was as good as any restaurant I’ve ever had. Even in Mexico
HotterRod
How much do you brown these after they come out of the bags? The only time I tried this recipe, I broiled till crispy and it felt like it defeated the purpose of sous vide.
RynoJammin
Looks great! Not hating’, just askin’: 1) I’ve heard it’s not safe to sous vide garlic cloves .. 2) is there sufficient space for water in the cooler with 3 bags?
10 Comments
Oooh, what cut of meat and what all do yo have in the bags?
[deleted]
I will never understand why anyone feels the need to sous vide carnitas. The pressure cooker, followed by the broiler is the only way. Fight me.
Seriously, though, enjoy. Carnitas are delicious, and you’ve got the right stuff in those bags. Bay leaves and Mexican oregano checking in!
Add some butter in there and I can fill my r/sousvide meme bingo card
One of the best Kenji recipes around and way better than the pressure cooker method I used for years.
Am I the only one that sees beef face eating a carrot!?
The gatekeepers over at r/mexicanfood scold that pressure cooker and crock pot pork isn’t carnitas—carnitas needs to be braised in lard.
While that may be true, in my experience sous vide comes very close. (I doubt they could tell the difference in a blind taste test.)
After watching Rick Bayless I do similar but add a few big spoons of lard, it’s more like a traditional carnitas which are basically pork confit. Extremely excellent and I’ll never do them any other way. It was as good as any restaurant I’ve ever had. Even in Mexico
How much do you brown these after they come out of the bags? The only time I tried this recipe, I broiled till crispy and it felt like it defeated the purpose of sous vide.
Looks great! Not hating’, just askin’: 1) I’ve heard it’s not safe to sous vide garlic cloves .. 2) is there sufficient space for water in the cooler with 3 bags?