2 porterhouses about 1inch thick
Turned out amazing but I am incredibly uncertain how to sear with a torch to get a good crust 😔. So i made a poor attempt on one and left the darker one.
I was skeptical on the Sous vide method but this has actually got me to even convince my best friend to get his own. The flavor is incredible in comparison, to me.
Cooked @ 130° for 2hrs
by madmex57
2 Comments
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Wait…did you sear one before bagging and cooking it?
Sous vide rocks. No question, but I will tell you right now, pork and chicken is where it shines