Although it can take 12 to 36 hours to sous vide barbecued pork ribs (meaty spare ribs take the longest), it's all hands-off time. The low temperatures (145-165 degrees Fahrenheit) ensure moist ...
Serve it on a platter with sprigs of rosemary and thyme. This recipe results in a juicy, melt-in-your-mouth texture. You only need a few ingredients, including white wine, honey, and butter. Cooking ...
Score the skin of the pork belly with a sharp knife, ensuring not to cut into the meat. Salt generously, and place on a wire rack uncovered in the fridge for 2 hours or preferably overnight. Rub off ...
Technique Tip: To avoid overcooking, always use a meat thermometer and remove the tenderloin from the oven when it is about 5 F below your target temperature, as it will continue to cook while ...