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Composed by geonate88, 03 Jan 2011, 9:36 pm
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pork belly |
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dark chocolate |
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cinnamon |
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pistachio |
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bergamot |
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smoke |
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maldon salt |
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scotch |
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Tags for this composition
sweet slow main course smoky sous vide nutty pork warm meat citrus
Jonas and 3 other people like this.
> Comments
Jonas, 10 Jan 2011, 5:00 pm
That must be why. Would want too much of that to happen! That would explain the shorter times, I guess. Looking forward to trying sv on this piece. Here's a pork belly done the old fashioned way: http://www.flickr.com/photos/55597444@N07/5343303232/
geonate88, 10 Jan 2011, 12:27 pm
the amount of fat you want to render?
Jonas, 05 Jan 2011, 10:43 pm
I am curious to find out why the temperature recommendations for pork belly vary so much.
1) Nathan Myhrvold (Modernist Cuisine) mentions 82°C/8 hours here
2) Others in your range here
3) Thomas Keller does 82.2°C/12 hours.
Any idea why it would make sense to go up that high?
geonate88, 05 Jan 2011, 7:25 pm
yes. sous vide @ 63
Jonas, 05 Jan 2011, 2:15 am
How do you go about the 36 hour pork belly, geonate88? Sous vide?
Jonas, 14 Feb 2011, 10:19 am
bergamot specialist? http://www.cuuks.com/forum/viewtopic.php?f=8&t=236