Sous vide

[stearns]

Originally Posted by BigAsh

.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

I regret not making as thick of a glaze the second time I make belly, it was definitely the shining light from my first go at it. I reduced it down by about 75%, to the point that it looked like molasses, I thought it was going to be too thick but I was very wrong

I prefer the higher temp/less time approach as well, I think I did 10 hrs @ 170* and it was perfect