Third (3rd) Experiment on Sous-Vide cooking

 

 

 

 

 

 

 – Cooking pork shank without Sous-Vide equipment.

 

 

  • Induction Cooktop induction_cooktop_transp
  • Induction Cook Pan induction_cook_pan_transp
  • Bi Metal Thermo Stem Thermometer Bi_Metal_Thermo_Stem_Thermometer_transparent
  • Self-seal Plastic Bag (Zigloc Bag) self_seal_bag

 

 

 

Pork shank about  three (3) inches thick

1) preparation

– Absorb the surface moisture on the pork shank with paper towel
– Coat both sides with sea-salt and black pepper

2) Vacuum creation – using water displacement method    readmore_02_tparent60_twinkles

3) Sous-Vide cooking

–  Fill the induction cook pan with 2.5 litre of water
–  Switch on the induction cooktop heating the water until boiling
–  Put the sealed ziploc bag in the induction cook pan and bring the water to boil again
–  Turn the voltage of the induction cooktop to mid-setting but maintain the water boiling.
–  and cook the pork shank for 25~30 min – until an internal temperature of 165°F (74°C)

4) After Sous-Vide cooking pan-sear the pork shank to brown both sides. readmore_02_tparent60_twinkles

 

 

1) Induction cook pan mounted with thermometer and with Zigloc bag in water


2) Timer
timer

Serving with pickled ginger slices, pickled carrot julienne and broccoli

 

 

  • Pesto 1 tbsp click_here_green_transparent10
  • Soy Sauce 1 tsp
  • Sugar 1 tsp
  • Milk 1 tbsp
  • (mixed all in low heat)

 

 

 

 

 

 

 

 

 

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