Sous vide pork loin--time?
Wondering if anyone has had an experience of sous vide-ing for too long? I have 3 9-pound loins from costo sealed in marinade right now and need to finish for a dinner for about 50 on Wednesday night. I was going to throw them into a large cooler Tuesday evening 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