Sous veni, sous vide, sous vizzle

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The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

punissuer: Nov 6, 2009

I picked one up paying USD 60 for shipping and about 45 GBP for import duty and am glad I did! It's been great.

# ¿ Dec 4, 2013 13:29

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# ¿ May 21, 2024 02:01

punissuer: Nov 6, 2009

I know the answer is almost always "when in doubt, throw it out" but I am making pulled pork with pork shoulder cooking at 170 deg F and woke up this morning at the 10 hour mark to find about an inch of pork above water due to evaporation.

I was planning on stopping it at 12 hours but should I scrap it? My feeling was since the temperature of the bath was pretty high, the inch that was exposed would still be in the high 150s or 160 range.

Any thoughts?

# ¿ Aug 17, 2014 09:24

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle