Other

36 Hours in the Jura

36 Hours in the Jura


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

It’s true that some people just never get over what Hemingway famously called the "moveable feast" of Paris — and too bad for them, because if they never leave the French capital, they’ll miss the pleasures of one of France’s true hidden pleasures, the Jura.

See 36 hours in the Jura Slideshow

The relatively isolated part of the Franche-Comté region, east of Burgundy and abutting the Swiss border, is a peaceful stretch of rolling green fields, hills, and valleys punctuated by vineyards, dairy farms, and small honest-to-god medieval towns.

Although the Jura is a paradise for snowshoers and skiers in winter and hikers in summer, both of whom long to hit the Grande Traversée, a 186-mile hiking and cross-country ski trail, it’s important to know that this is rural territory. Roads came late here. Hence, the Jura remains one of France’s lesser-known tourist destinations, which is all the more reason to visit.

Paris’s café culture is one thing, but the rugged charms of the Jura, which include the local cheeses and wines that this particular soil, chunked with clay and limestone, produces, are equally addictive — if almost entirely less moveable than the stuff you find in Paris: The Jura is one of those places you can’t take with you; you have to be there, in the mountains, noshing on Comté and sipping vin jaune, to get it.

Friday

4 p.m.: There’s no better way to get your feet wet than to whet your appetite with Comté cheese. Mostly known in the U.S., if at all, as a cousin to Gruyère, Comté is a raw cow’s milk cheese in possession of an inimitably nutty and sweet flavor, which varies, depending in no small part on how long the cheese has been aged and from which season its milk derives, and can range from bracingly intense to mild and creamy.

The most fun, offbeat place to get your first taste is on a tour at the official La Maison du Comté, a handsome townhouse in Poligny. Here, you’ll learn about how and why the cheese has achieved the coveted P.O.D. label ("protected designation of origin") and get a proper introduction to the wonders of the grassy highlands from the bovine point of view. The end of the tour features a tasting of a variety of young and aged Comté cheeses. Tours are held in the afternoon and are open to, and encouraged for, the general public; they are easily booked in advance via the museum’s website. Tours are about €4 per adult.


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


36-hour Sous Vide Chashu Pork Belly

Pork belly is a tricky thing to cook.Because it has quite a bit of fat and collagen, it needs to be cooked for long periods of time before it becomes tender. Unfortunately, the higher the temperature at which you cook your meat, the more moisture it loses, and thus the tougher it becomes. Therefore, making good pork belly involves dancing in between that fine line of finding the optimal temperature and time.

The Modernist Cuisine at Home outlines various temperatures and times for cooking pork belly using sous vide. The general rule is – the lower the temperature the longer the cooking time. I decided to go with 36 hours, since The Modernist said there was not much noticeable difference in tenderness between 36 hours and longer cook times.

According to some sources, it’s preferable to roll up the pork belly to prevent moisture loss. My pork belly came rolled up already, so I didn’t need to add that extra step. For presentation purposes, it’s nice to have it rolled up so you can slice it that way later. Make your marinade by heating up soy sauce, mirin,and sake with sugar until the sugar is completely melted.Once slightly cooled, pour this marinade into a vacuum bag with the pork belly and seal. Hanging the bag over the edge was the best way I found to vacuum seal a bag full of liquid (something the FoodSaver does not usually handle).Cook for 36 hours with liquid at 146° F. I actually ended up cooking it for closer to 40 hours since I didn’t come home from work until the evening.

At this point, the pork belly is gorgeously soft and gelatinous. Wait until it cools. Once cool, you can easily slice it with a knife into thin slices for ramen.Serve with your favorite ramen dish!Enjoy!Sous Vide Chashu Pork Belly

2 pound slab of boneless pork belly, rolled up

Marinade
1/2 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup sugar
6 scallions, roughly chopped
6 whole garlic cloves
one 2-inch knob ginger, roughly sliced

1. Heat up soy sauce, mirin,and sake with the sugar in a small saucepan until the sugar is melted.
2. Add scallions, garlic cloves, and ginger. Let cool.
3, Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
4. Sous vide cook for 36-40 hours with liquid at 146° F.
5. Remove the bag from the sous vide machine.
6. Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don’t try to slice it when it’s hot – you will fail.
7. Once cool, remove from bag, dry off the liquid, and slice.
8. Serve in your favorite ramen dish!


Watch the video: 36 Hours in Florence, Italy. The New York Times (June 2022).


Comments:

  1. Kagaran

    Very amusing idea

  2. Akinozilkree

    I think, that you are mistaken. Let's discuss it. Write to me in PM.

  3. Tristin

    They are wrong. I am able to prove it. Write to me in PM, discuss it.

  4. Jurn

    In it something is also excellent the idea, agrees with you.



Write a message