137 for 3 hours with mustard and compounded herb butter. Then encrusted with Parmesan and broiled at 450 for 12 minutes.
by xiexiemcgee
4 Comments
integrityandcivility
Seriously. Nicely done. Upvote
Wanton_Walrys
Looks good! Pork is so delicious in sous-vide.
If you’re game for some things to try next time…
Try resting the loin in some ice water (still in bag) for 10+ minutes before broiling—it’ll help mitigate the heat penetrating and cooking the inside as you broil (see the gray ring under the skin).
I used to broil a lot but found it overcooked meat too much. 12min is a long time, and crust still looks a bit “soft”. Now I keep a dedicated jar of oil in my fridge that I top off after each use with a pot. I hate the idea of deep frying—I just use enough to fill about 1/4 inch of the pot. Preheat to 400F, after ice rest put the pork in. 2min each side. Let cool, back in jar, back in fridge. Oil is just such a better transfer of heat.
corgi-king
I thought it was a very nice scone. And I wonder how to make a scone with SV…
4 Comments
Seriously. Nicely done. Upvote
Looks good! Pork is so delicious in sous-vide.
If you’re game for some things to try next time…
Try resting the loin in some ice water (still in bag) for 10+ minutes before broiling—it’ll help mitigate the heat penetrating and cooking the inside as you broil (see the gray ring under the skin).
I used to broil a lot but found it overcooked meat too much. 12min is a long time, and crust still looks a bit “soft”. Now I keep a dedicated jar of oil in my fridge that I top off after each use with a pot. I hate the idea of deep frying—I just use enough to fill about 1/4 inch of the pot. Preheat to 400F, after ice rest put the pork in. 2min each side. Let cool, back in jar, back in fridge. Oil is just such a better transfer of heat.
I thought it was a very nice scone. And I wonder how to make a scone with SV…
How are those Porsche design knives? Functional?