user1324123 t1_j92qeox wrote on February 18, 2023 at 8:04 PM

This looks amazing!!! What did you think?

water2wine OP t1_j930gbg wrote on February 18, 2023 at 9:17 PM

Thanks 😊

I think I’m doing it again soon - Maybe for other experiments, like on a Napolitan pizza in thin slices.

stupidsimpson t1_j94qrwa wrote on February 19, 2023 at 5:47 AM

😲

FancyMFMoses t1_j95jzgc wrote on February 19, 2023 at 12:15 PM

Typo? Sous Vide (under vacuum)?

water2wine OP t1_j97cd6i wrote on February 19, 2023 at 8:32 PM

Obviously

FancyMFMoses t1_j97rmd6 wrote on February 19, 2023 at 10:19 PM

Not really, vise is French for aim so wasn't sure if it was some new kind of preparation. Never know with all the myriad of techniques out there. Looks great though!

riothis t1_j92bqbz wrote on February 18, 2023 at 6:22 PM

So... mashed taters?

MrRadDadHimself t1_j92g8mm wrote on February 18, 2023 at 6:53 PM

Mashed =/= pureed

Two completely different methods of preparing and two completely different flavors and experiences.

water2wine OP t1_j930d73 wrote on February 18, 2023 at 9:16 PM

This

[deleted] t1_j92c0yw wrote on February 18, 2023 at 6:24 PM

[deleted]

[Homemade] 36 hour wet cured pork loin, sous vise cooked & seared in butter - Served on potato purée with beer braised red cabbage, horseradish & garlic sour cream & charred pearl onion

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