Sous Vide pork roast+ potatoes - when to add
I am trying to recreate a pork loin that I braise with a tomatillo salsa. I cook it normally in a dutch oven and add potatoes that were steamed until almost tender for the last 20 minutes.
I am going to do the whole thing sous vide at 142 Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude