SOUS VIDE

[YooperDog]

Chef

30-40 % feet to other parts gives you a nice bodied stock

Oriental grocery store is a good place to look, maybe a food Co Op. I have seen them at Walmart and my go to butcher shop.

[YooperDog]

Chef I just fill up my stock pot until it looks about right, add the feet, aromatics and water and let it simmer.

[YooperDog]

Chef my brother passed along, Barely simmer and a spider will keep them together just enough to cool and toss in corn starch before frying until crispy and seasoning with salt pepper and garlic.

[Chef]

YooperDog I was thinking of trying to pressure cook a batch to see if that gets a better flavor extraction. Have done the simmering for many years and love a good stock, but glad to hear about the chicken feet thing. I think that would be a great way to go for masa when making tamales.

[YooperDog]

Chef My brother says that they make crispy tid bits to snack on. My mom uses a pressure cooker to make her stock and it works well.

[HerbcoFood]

Last night I confirmed that a pork loin cooked at 135° for 2.5 hours is the magic number.

[gus4416]

lkrfletcher that is a great looking meal

[twilliams]

HerbcoFood do you sear the outside or how are you finishing it off after SV?

[HerbcoFood]

twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.

[Denny O]

HerbcoFood said in SOUS VIDE:

twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.

Pics are needed of the patio, Please! Before, during and after.