Comments on: Sous Vide Belly of Pork with Soy Bean and Udon Stir Fry https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/ Culinary Inspiration Wed, 16 Jan 2013 15:20:59 +0000 hourly 1 https://wordpress.org/?v=3.4.2 By: James Bailey https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/comment-page-1/#comment-38102 James Bailey Mon, 16 Apr 2012 12:29:24 +0000 https://www.britishlarder.co.uk/?p=4541#comment-38102 Doing this next week with level three students at Tamworth college to introduce sous vide cooking into the course Doing this next week with level three students at Tamworth college to introduce sous vide cooking into the course

]]> By: neil https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/comment-page-1/#comment-1752 neil Sun, 11 Apr 2010 12:31:33 +0000 https://www.britishlarder.co.uk/?p=4541#comment-1752 First of all love the website. some really lovely recipes on here and some great photography. I often cook belly sous vide, and often at 82oC for 12 hours for convenience sake. But I must disagree with your conclusion of low temperature cooking. Given a long enough timeline any tough meat on the bone or off can become meltingly tender at low temperatures. Pork belly at anything like 62 degrees will take at least three days to break down the necessary connective tissues but when it does a chemical within the tissues will tenderize the meat further . I recently tried some beef ribs and cheeks Heston cooked at 56oC for 52 and 72 hours hours that were sublime. First of all love the website. some really lovely recipes on here and some great photography.

I often cook belly sous vide, and often at 82oC for 12 hours for convenience sake. But I must disagree with your conclusion of low temperature cooking. Given a long enough timeline any tough meat on the bone or off can become meltingly tender at low temperatures. Pork belly at anything like 62 degrees will take at least three days to break down the necessary connective tissues but when it does a chemical within the tissues will tenderize the meat further . I recently tried some beef ribs and cheeks Heston cooked at 56oC for 52 and 72 hours hours that were sublime.

]]> By: Madalene https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/comment-page-1/#comment-1757 Madalene Sun, 11 Apr 2010 12:30:27 +0000 https://www.britishlarder.co.uk/?p=4541#comment-1757 Hi Neil, Thank you for your comment on this dish. I completely understand where you come from. By belief is that cooking is subjective and there is not really a right or wrong as long as it works for the individual and we cook food safely it's all good. I hope you can appreciate that I have a large and varied audience reading and using my website and I continuously try not to make the recipes to tedious, I cannot imagine that everyone will have the endurance to wait for their supper for three days. Then there is the safety aspect, I'm not 100% convinced that keeping meet at 56 degrees C for 72hours is "safe", I think if your eat that kind of food cooked at a "high risk" it's o.k to do so at a restaurant as you trust that the chefs would ensure that food poisoning is not going to happen, however I do not want to advocate that for home cooking or non-professional chefs as I do not want to take responsibility for unfortunate events. My recipes are about real cooking and not fictional a nice to read but never to do. I completely agree with your theory about the connective tissue breaking down over a long period of cooking but my method and temperatures and my theory is valid too for the duration of cooking time that I apply. Happy Cooking, Madalene Hi Neil,
Thank you for your comment on this dish. I completely understand where you come from. By belief is that cooking is subjective and there is not really a right or wrong as long as it works for the individual and we cook food safely it’s all good.
I hope you can appreciate that I have a large and varied audience reading and using my website and I continuously try not to make the recipes to tedious, I cannot imagine that everyone will have the endurance to wait for their supper for three days.
Then there is the safety aspect, I’m not 100% convinced that keeping meet at 56 degrees C for 72hours is “safe”, I think if your eat that kind of food cooked at a “high risk” it’s o.k to do so at a restaurant as you trust that the chefs would ensure that food poisoning is not going to happen, however I do not want to advocate that for home cooking or non-professional chefs as I do not want to take responsibility for unfortunate events. My recipes are about real cooking and not fictional a nice to read but never to do.
I completely agree with your theory about the connective tissue breaking down over a long period of cooking but my method and temperatures and my theory is valid too for the duration of cooking time that I apply.
Happy Cooking,
Madalene

]]> By: Flat Belly Diet - All About MUFAs | Weight Loss Diet Plans https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/comment-page-1/#comment-923 Flat Belly Diet - All About MUFAs | Weight Loss Diet Plans Sat, 12 Dec 2009 17:06:22 +0000 https://www.britishlarder.co.uk/?p=4541#comment-923 [...] Sous Vide Belly of Pork with Soy Bean and Udon Stir Fry Recipe By … [...] [...] Sous Vide Belly of Pork with Soy Bean and Udon Stir Fry Recipe By … [...]

]]> By: Helen https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/comment-page-1/#comment-551 Helen Wed, 30 Sep 2009 22:19:03 +0000 https://www.britishlarder.co.uk/?p=4541#comment-551 Oh, how I wish I could make this! Argh! Oh, how I wish I could make this! Argh!

]]> By: Barry https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/comment-page-1/#comment-546 Barry Sun, 27 Sep 2009 07:54:33 +0000 https://www.britishlarder.co.uk/?p=4541#comment-546 very Popular stir fry dish in Mauritius..instead of curly kale we use Pak Choy the stem part as it stays crispy... and we also add ginger and garlic to the sauce very Popular stir fry dish in Mauritius..instead of curly kale we use Pak Choy the stem part as it stays crispy… and we also add ginger and garlic to the sauce

]]> By: James https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/comment-page-1/#comment-544 James Sat, 26 Sep 2009 10:47:10 +0000 https://www.britishlarder.co.uk/?p=4541#comment-544 Hmm sous vide. Love cooking belly pork. But I tried shoulder (6 - 7 hours) this year and take up of that increased 5 fold at least. I'm making it tomorrow too. Some people I think are scared of the fat. Shame really - it's the tasiest part. The noodles/ soy/ thai fish sauce/ lime is my favourite way of doing at home in the small hours of the morning. Hmm sous vide. Love cooking belly pork. But I tried shoulder (6 – 7 hours) this year and take up of that increased 5 fold at least. I’m making it tomorrow too. Some people I think are scared of the fat. Shame really – it’s the tasiest part. The noodles/ soy/ thai fish sauce/ lime is my favourite way of doing at home in the small hours of the morning.

]]> By: Domestic Executive https://www.britishlarder.co.uk/sous-vide-belly-of-pork-with-soy-bean-and-udon-stir-fry/comment-page-1/#comment-543 Domestic Executive Sat, 26 Sep 2009 10:10:28 +0000 https://www.britishlarder.co.uk/?p=4541#comment-543 This sounds delicious although a fiddle. We're going to be eating plain and simple food for a few weeks to overcome the holiday bingeing! This sounds delicious although a fiddle. We’re going to be eating plain and simple food for a few weeks to overcome the holiday bingeing!

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