#sousvidepork

[chefdanwalker-blog]

Pork Ribs BBQ sous vide... Costela de porco BBQ #barbecueribs #pork #porkbbq #barbecue #porkribs #chefdanwalker #sousvide #sousvidepork #sousvidecooking #sousvideribs

[bysamanthakate]

This gluten-free Mexican quinoa bowl with sous vide pork shoulder is packed with protein, fiber, and flavor. It's a wholesome and satisfying meal that's perfect for a busy weeknight dinner or meal prep. The combination of tender pork, fluffy quinoa, and vibrant vegetables makes for a delicious and nutritious dish.

Ingredients: 1 lb pork shoulder, sous vide cooked and shredded. 1 cup quinoa, rinsed. 2 cups chicken or vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 red bell pepper, diced. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, cut into wedges. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Bring the broth to a boil in a medium-sized saucepan. Turn down the heat, cover, and let the quinoa simmer for about 15 minutes, or until it soaks up all the liquid. Use a fork to fluff it up, then set it aside. Warm up the olive oil in a big pan over medium-low heat. Dice the bell pepper and saut for two to three minutes, until the pepper starts to get a little soft. After you add the corn kernels, cook for two more minutes. Add the cumin, chili powder, salt, and pepper, along with the black beans. Add two to three more minutes of cooking time until everything is hot. To put the bowls together, add cooked quinoa to each serving bowl. Put the black bean and corn mix on top, then the sous vide pork shoulder shreds, avocado slices, cherry tomatoes, red onion, and fresh cilantro. Comes with lime wedges that can be used to clean the bowl before eating.

Prep Time: 20 minutes

Cook Time: 30 minutes

Fit Food Fusion

[allwiredupjewelrydesigns]

Sous vide thick pork chop with mushroom, shattot, white wine reductoin then cream added. Cheesy scallop potatoes #sousvidepork #porkchopdinner #porkandpotatoes https://www.instagram.com/p/B_nzioIHlXL/?igshid=8dgi1whjsvy9

[magic-food-meat]

Яке м'ясо готується вдома і швидко, на смак як ресторанна страва і коштує недорого? 

Це м'ясні делікатеси sous-vide від торгової марки Magicfood™. Будь-яка страва готується за 10-20 хвилин в духовці, на грилі, на вогні і навіть в мультиварці! 

Ідеально збалансований смак розроблявся нашими спеціалістами протягом тривалого часу! 

Наші м'ясні продукти ви можете придбати в супермаркетах Новус і Мегамаркет по доступним цінам!  Вибір товару за посиланням: http://bit.ly/30WSz0D

[tshelburn]

Tonight’s ramen was fantastic! I sous vide the pork tenderloin for 3 hours at 145. The eggs were in the bath for about 2 hours at the same temp. The eggs needed more time at a possibly higher temp. The pork was sliced thin and sautéed at a high temp to build a crust. I forgot to take a final pic with the broth. The meal turned out great. We love ramen! #ramen #porkramen #sousvide #sousvideegg #sousvidepork #eggs #poachedeggs #soup #anovafoodnerd #anovaculinary (at Southern Hills, Springfield) https://www.instagram.com/p/B0H7hAsHPPz/?igshid=e3kfkpvynlwp

[whatdoifancynext]

Pork fried rice last night with curry powder paired with a 2010 Echo Ridge Cellars Cab Sauv #gooddays #wawine #sousvidepork @echoridgecellars @full_pull_wines @anovaculinary #goodpairing (at The North End)

[pengbites-blog]

Ramen Chashu experiment

Hello there! Today I will be talking about my latest experiment with my Anova sous vide machine, fresh pork VS frozen pork! People have always talked about not worrying leaving expensive cuts to their machine because it doesn't overcook things, so I decided to test and see which kind of meat actually breaks down best under the same condition.

Sous Vide Charshu recipe

I got my recipe from Cooking with Dog, really easy, the braising solution is Soy Sauce : Sake : Brown Sugar at the ratio of 2 : 1 : 0.5. Pour in enough water to submerge your pork belly and added in the green parts of a negi and about 3 slices of ginger each. Each bag of meat is approx 300 grams.

At then I let it sit at 76.7 degrees for 6 hours before resting it for 10 mins. Take some of the liquid, reduce to a glaze and quickly give your meat a quick sear with it.

The Verdict

If you look at the very sorry image of my finished product, the ones on the left are the fresh meats and the one on the right are frozen. Surprisingly, the frozen meat was very soft while the fresh meat retains more of it's porky characteristics(bounce) and flavour. While thawing, the ice crystals that form during freezing does cellular damage to the meat itself. (of course, this is again one of the many layman terms to understanding the exact alteration to meat quality during freezing and thawing). For this I am not too sure what to make of it right now, because to achieve a definitive melt in your mouth effect, I think I can test with either my claypot or pressure cooker to acheive it with 6 hours. So! That leaves another mystery to solve and experiment I shall!

Thanks for reading! :)

[chefdanwalker-blog]

Pork ribs bbq sous vide.. #chefdanwalker #pork #porkbbq #porkribs #sousvidepork #bbq #sousvide #sousvideribs #sousvidepork #sousvidecooking