tag:blogger.com,1999:blog-8751944066307081281.post70187664686273519..comments2023-08-09T20:26:25.924+08:00Comments on Extra Virgin Chef: Heston Blumenthal's 36-hour Sous Vide Pork BellyExtra Virgin Chefhttp://www.blogger.com/profile/10448634364036403961noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8751944066307081281.post-9769095954240231782013-01-18T16:46:26.862+08:002013-01-18T16:46:26.862+08:00Hi Andy, thanks, and great job to you too! Hmm...I...Hi Andy, thanks, and great job to you too! Hmm...I'm kicking myself here for not providing the link to the original Heston recipe and I can't seem to find it now. The marinade quantities are not accurate, and you can't go too wrong. It's like making a salad dressing, I suppose. So sorry, I honestly cannot recall how much of each I use. Anyway, when such things happen, I usually put more of what I like, and taste the marinade before using it. All the best, and would you post a picture of your final product here www.facebook.com/extravirginchef - that would be so cool! Cheers.Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-63088763991710504812013-01-18T01:40:27.684+08:002013-01-18T01:40:27.684+08:00Great post, the belly is salted and in the fridge ...Great post, the belly is salted and in the fridge as I write this. <br /><br />Can you give me more info on the marinade? I've got all the stuff but an idea on quantities would be good. <br /><br />Aiming to get it in the SV Friday night ready for Sunday. <br /><br />Love the blog, keep up the great work. <br /><br />Andy<br /><br />Andy Geogheganhttps://www.blogger.com/profile/17555894443804129815noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-71537735611833314472013-01-03T18:56:54.910+08:002013-01-03T18:56:54.910+08:00Thanks! We cooked a couple of things in it over th...Thanks! We cooked a couple of things in it over the Christmas break and have been really impressed so far- ropey old French bavette steaks were amazing...<br /><br />Ok, so 60 degrees for 36 hours...it seems such a crazy low temp for pork, but I know I just need to man-up, get over my preconceptions and put my faith in the Sous Vide! Will give it a go - thanks for the advice! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-90153232696647493142013-01-03T14:07:13.782+08:002013-01-03T14:07:13.782+08:00Hi there, congratulations on being a new SV owner!...Hi there, congratulations on being a new SV owner! I went at 60C for 36 hours. All the best with all your SV ventures!Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-83673089791270842912013-01-03T02:11:49.033+08:002013-01-03T02:11:49.033+08:00Hi there - just bought a sous vide and keen to try...Hi there - just bought a sous vide and keen to try this recipe. Can you tell me what temperature you cooked the belly at? 62.3 as per the pic? Thanks! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-46201410987659792372012-10-01T18:22:17.728+08:002012-10-01T18:22:17.728+08:00I mean, no way, not no one!I mean, no way, not no one!Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-78739894008830039012012-09-05T10:53:54.168+08:002012-09-05T10:53:54.168+08:00SV meat tends to be softer and more moist than pan...SV meat tends to be softer and more moist than panfried. SV is low heat, long cooking time to slowly break down the tissues and muscles in the meat. Panfried is high heat, short cooking time. But both are just as delicious, yum yum!Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-82491162027367027012012-09-04T23:18:40.319+08:002012-09-04T23:18:40.319+08:00How difference is the taste between Sous Vide the ...How difference is the taste between Sous Vide the pork belly and pan fried pork belly?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-8906208790094371842012-06-16T00:29:01.600+08:002012-06-16T00:29:01.600+08:00Yes, Happy Call is also the fad here. I wonder whe...Yes, Happy Call is also the fad here. I wonder when Sous Vide will actually become a fad here, if ever.Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-3000779801356298312012-06-15T23:47:18.328+08:002012-06-15T23:47:18.328+08:00That looks yummy! Don't think this gadget is a...That looks yummy! Don't think this gadget is available here. At the moment, Happy Call is the fad here.Jeanniehttps://www.blogger.com/profile/06517771659910444299noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-43855405790860332882012-06-15T09:56:23.116+08:002012-06-15T09:56:23.116+08:00Life is short. Yield.Life is short. Yield.Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-16908013047633237982012-06-15T09:51:35.928+08:002012-06-15T09:51:35.928+08:00Singapore has so many more options of coware to ch...Singapore has so many more options of coware to choose from. I bought my pressure cooker with inner stainless steel pot from takashimaya,mabsolutely love it, ut cant find any in the whole of malaysia. I am trying very hard to resist the singapore sale aaargh.Esther@thefussfreechefhttps://www.blogger.com/profile/01898768867504528978noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-71874508080330790042012-06-14T15:25:58.406+08:002012-06-14T15:25:58.406+08:00Cool! Good time to be shopping given the Great Sin...Cool! Good time to be shopping given the Great Singapore Sale!Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-53885724853264648312012-06-14T14:07:45.883+08:002012-06-14T14:07:45.883+08:00Is this exciting or what ? This weekend its sous v...Is this exciting or what ? This weekend its sous vide machine hunting for me.PHhttps://www.blogger.com/profile/11010771600736676432noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-60479775529430875502012-06-14T11:52:28.358+08:002012-06-14T11:52:28.358+08:00Hi Trish, you can just use a ziploc bag and push o...Hi Trish, you can just use a ziploc bag and push out as much air as you can before clicking the final zip lock. And yes, a heavy cast iron pot or slow cooker could work, just make sure to have an accurate thermometer to keep monitoring the temperature. If it gets below the desired temperature, add hot water. If it gets too hot, add ice. You can just regulate it manually. It can work if the SV is only for an hour or 2. There's no one you want to be standing next to it for a 36-hour recipe like this one!Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8751944066307081281.post-52923525685568158772012-06-14T11:17:47.469+08:002012-06-14T11:17:47.469+08:00The roast pork looks mouthwatering!
Maybe if I ge...The roast pork looks mouthwatering!<br /><br />Maybe if I get those off the shelf vacuum packed frozen pork and plonk them into a slow cooker ..<br /><br />Would love to have one of your gadgets but simply can't accomodate another gadget :(The Experimental Cookhttps://www.blogger.com/profile/09562752217070825092noreply@blogger.com