pork confit sous vide

First to cook the pork belly. It was totally worth the effort. Dining date: 3/28/12. More surface area equals more meat/fat to make crispy, and the interior of the meat would heat quicker. The sous vide pork belly was delicious and tender, but I've gotta agree with the Anon comment below: the marinade didn't do much lifting here. I have not yet opened the bag as I assume it has not ruined anything and has only served as a brine. Twist by Pierre Gagnaire (Las Vegas, NV) [2], Mugaritz @ SAAM at The Bazaar (Los Angeles, CA), Fishing with Dynamite (Manhattan Beach, CA) [2], L’Atelier de Joel Robuchon (Las Vegas, NV), Vegas Uncork’d 2017: Grand Tasting (Las Vegas, NV), The Restaurant at Meadowood (St. Helena, CA), Alexander’s Steakhouse (Pasadena, CA) [2], Vegas Uncork’d 2016: Grand Tasting (Las Vegas, NV), Brenda’s French Soul Food (San Francisco, CA), Sixth Anniversary: Top 5 Meals of the Blog Year, Maccheroni Republic (Los Angeles, CA) [2], Michael Tusk & Marc Vetri @ Providence (Los Angeles, CA), Javier Plascencia & Tim Hollingsworth @ Petty Cash Taqueria (Los Angeles, CA), Willie Mae’s Scotch House (New Orleans, LA), K-Paul’s Louisiana Kitchen (New Orleans, LA), Yardbird Southern Table & Bar (Las Vegas, NV), Vegas Uncork’d 2015: Grand Tasting (Las Vegas, NV), Aaron Franklin & Adam Perry Lang @ Nick's Cafe (Los Angeles, CA), Vegas Uncork’d Preview @ Border Grill (Los Angeles, CA), The Walrus and the Carpenter (Seattle, WA), Fifth Anniversary: Top 5 Meals of the Blog Year, L’Atelier de Joël Robuchon (Paris, France), LA Food & Wine 2014: Live on Grand (Los Angeles, CA), Tokyo Fried Chicken Co. (Monterey Park, CA), Vegas Uncork’d 2014: Michael Mina's Pig Roast and Beer Garden (Las Vegas, NV), Vegas Uncork’d 2014: Grand Tasting (Las Vegas, NV), Vegas Uncork'd Preview @ Bourbon Steak (Los Angeles, CA), L'Atelier de Joel Robuchon (Taipei, Taiwan), Salon de The de Joel Robuchon (Taipei, Taiwan), Fourth Anniversary: Top 5 Meals of the Blog Year, David Kinch @ Rustic Canyon (Santa Monica, CA), Fishing with Dynamite (Manhattan Beach, CA), The Taste 2013: Field to Fork (Los Angeles, CA), LA Food & Wine 2013: Asian Night Market (Los Angeles, CA), LA Food & Wine 2013: Live on Grand (Los Angeles, CA), LA Food & Wine 2013: Lexus Grand Tastings (Los Angeles, CA), Charles Phan @ M.B. Because sous vide cooks food to the temperature you want it served, the window of time for perfectly cooked food is much larger than with high-heat cooking methods. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing. Made this as the recipe and then served as appetizers (1x1x2” chunks on toothpicks). In fact, I’ve been eating many of these as a small snack.

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