Awesome video. I keep coming back to your video to see how you set up the Anova oven since I was planning to buy one. Finally I just placed an order to get it. Can’t wait to cook with it
That looks amazing! Slicing the meat before the rub is a great idea, which I will now employ when preparing pork belly. I am hoping to find someone who has used the APO for making bacon. We live in an apartment, so I have no grill or smoker that I can use here. Any ideas?
Thanks! As for bacon in the APO, you can use my bacon recipe (YT short) but instead of smoking, add like a teaspoon or so of liquid smoke (really you don't need it) and put in oven at 275F until an internal temp specified in the video . Cheers!
able to explain whats the benefit doing this over a normal oven? i dont like the fact that you cant do it in one go in the oven and have to take it out to fridge first midway after cooking.
You can do it in a normal oven with the temp at 350F until an internal temp of 165F in the thickest part of the pork. Then you'd put the oven to max and wait to get crispy skin. This video was to utilize sous vide mode to get a different pork belly texture and doneness and really just test out the oven.
24 hrs for a melt-in-your-mouth texture that I was trying to show. You could just roast into 165F but won't achieve the same texture as this. This was a harder crisp, but not tooth shattering or to thin of a crisp
I have no reason to question your technique, on the other hand, the image and the sound justify you. But the use of aluminum in contact with food at high temperatures is prohibited.
A millimeter of crisp though. Of course that is the result after you steam/boil pork belly first. Still delicious. No matter how many techniques we try, it always comes down to the quality of the pork, which is lacking in most places.
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Awesome video. I keep coming back to your video to see how you set up the Anova oven since I was planning to buy one. Finally I just placed an order to get it. Can’t wait to cook with it
That's amazingly crispy! Well done!
That looks amazing! Slicing the meat before the rub is a great idea, which I will now employ when preparing pork belly. I am hoping to find someone who has used the APO for making bacon. We live in an apartment, so I have no grill or smoker that I can use here. Any ideas?
Thanks! As for bacon in the APO, you can use my bacon recipe (YT short) but instead of smoking, add like a teaspoon or so of liquid smoke (really you don't need it) and put in oven at 275F until an internal temp specified in the video .
Cheers!
Nice video bro. Keep em coming
was that pork belly skin on?
is the oven's air fryer function good? strong,?
Yes. Powerful rear convection fan. It takes about 5-7min to preheat as it is larger than normal-sized air fryers
able to explain whats the benefit doing this over a normal oven? i dont like the fact that you cant do it in one go in the oven and have to take it out to fridge first midway after cooking.
You can do it in a normal oven with the temp at 350F until an internal temp of 165F in the thickest part of the pork. Then you'd put the oven to max and wait to get crispy skin.
This video was to utilize sous vide mode to get a different pork belly texture and doneness and really just test out the oven.
Why aren't you using baking soda?
Yo what's the poking tool called?
It is a meat jaccard. I got mine off of Amazon
Nice Vince.😍😍
Good job kiddo
Nice work but I think you need a sharper knife
Yea...I couldn't find our cleaver. Mamma hid it somewhere 😂
U guys love pork belly too?
Yup 😋👌
@@VINCEcooks yum!😍
There's a difference between hard and crispy! and take 24 hrs ++ to cook?!
24 hrs for a melt-in-your-mouth texture that I was trying to show. You could just roast into 165F but won't achieve the same texture as this. This was a harder crisp, but not tooth shattering or to thin of a crisp
I have no reason to question your technique, on the other hand, the image and the sound justify you. But the use of aluminum in contact with food at high temperatures is prohibited.
A millimeter of crisp though. Of course that is the result after you steam/boil pork belly first. Still delicious. No matter how many techniques we try, it always comes down to the quality of the pork, which is lacking in most places.
The crispy skin sticks to your teeth
Why? Why…. Add baking powder. Yuk!