Any ideas on time and temperature for a slice of porchetta?
I’ve seen times and temperatures for a large piece but not a slice. Trying to decide if I should sous vide it or put it in the oven.
by InevitableReady8516
4 Comments
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36 hours still OP
https://www.seriouseats.com/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta
If it’s a long cook, and I’m pretty sure prochetta is, then times and temps will be the same.
Times only really change for short cooks, and temps don’t change for the same cuts in different sizes.
Huh didn’t know they sold raw porches by slice.