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!

[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

Comments

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

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