Non-BBQ Food pRon

[HappyHighwayman]

Sous vide pork belly for 24 hours and then deep fried. So...So...good..

I sous vided @ 155 F for 24 hours with soy sauce, rice wine vinegar, rice wine, green onions, sesame oil garlic and ginger. Then I chilled for 15 minutes in an ice bath, poured out the braising liquid to reduce, and deep fried for 5 minutes (flipping halfway).

Then I put it on some home made steamed buns. Literally melts in your mouth.

 

[injun]

Do you adopt?

 

[TripleSeven]

Damn that looks amazing. I just recently learned about sous vide cooking, will have to try it. What machine are you using?

 

[HappyHighwayman]

Damn that looks amazing. I just recently learned about sous vide cooking, will have to try it. What machine are you using?

I have a full sized enclosed Sous Vide Supreme and an Anova Precision cooker.

I did that in the Anova, which is better for smaller items.

 

[HappyHighwayman]

Rosemary Olive sourdough

 

[lefty]

You folks have great skills!!

 

[matt1216]

Love the pics Highway man! You should seriously consider trying to get on a food network game show or something man, you'd win fo sho!!!

 

[HappyHighwayman]

Thanks buddy

Veggie pizza for veggie friend

 

[Momo-san]

I'm getting started on my very first batch of kimchi. There's nothing like your first ferment...

 

[HappyHighwayman]

That looks super amazing good

 

[Momo-san]

That looks super amazing good

I'll let you know if it is in about a week.

Trade you for some pork belly but f'realz

 

[HappyHighwayman]

Sounds like a plan

I can drop it off after work one day

 

[}Dragon{]

Fresh pork for rotting vegetables?

 

[HappyHighwayman]

Poutine with bacon and scallions

 

[Abacinator]

 

[carries an axe]

Yeah, that's a whole cup of want

 

[Butch]

Dani?

 

[HappyHighwayman]

Picked up a fresh rabbit yesterday. Marinating in red wine I mixed with cognac and boiled off the alcohol, grated onion, grated celery and grated carrot, herbs and bay leaf. Later I will stew the rabbit and remove the bones. It will be a rabbit stew as the main for dinner tomorrow. I don't feel like working during the meal so I'll prep everything the day before

 

[carries an axe]

I'm curious that you're going all out with rabbit.
I generally find it lacking flavor wise as opposed to other proteins

brining helps

 

[Yakoo752]

taste like chicken

no really, it does

but with less fat content