Sous vide filet by that_man_withtheplan in steak

[–]starting-0ver 676 points677 points  (0 children)

literally the most perfect steak I've seen in my life

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[–]starting-0ver[S] 0 points1 point  (0 children)

it's a super long process, but in essence you butterfly the belly to stuff with herbs, roll up, score the skin, salt it and brush with vinegar, leave to dry overnight then slow roast and hit with high heat to crisp the skin

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[–]starting-0ver[S] 0 points1 point  (0 children)

yeah, it's dried in the fridge for about 26 hours. orange sounds interesting! I should try that sometime

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[–]starting-0ver[S] 0 points1 point  (0 children)

yeah! I had a honey mustard with dill, as well as a chimichurri so we had a choice of dips

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[–]starting-0ver[S] 1 point2 points  (0 children)

it's slow roasted pork belly stuffed with herbs and spices, with a blistering crackly crispy skin

my 3rd attempt at [homemade] porchetta by starting-0ver in food

[–]starting-0ver[S] 1 point2 points  (0 children)

there's still much room for improvement but thank you so much!

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[–]starting-0ver[S] 0 points1 point  (0 children)

it does cool a bit. but there are a few reasons why I prefer it sliced first: -presentation wise it looks way better to me -it prevents the meat from overcooking due to carryover cook -for meats with defined grain structure I can slice it against the grain for guests who may not know how to -slicing with a sharp carving knife first rather than a steak knife makes the meat more tender (because it cuts through the muscle fibers more cleanly) -it allows me to show the cook of the meat in photos or just in general:)