Cooking Sous-vide Style

This week our friends at Harmony will be providing Gourmet foodies with some delicious sous-vide pork shoulder for Wednesday night’s Pulled Pork and Black Bean Soft Tacos. This cooking method takes the hard work out of achieving the delicious results of a slow cooked meal.

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Sous-vide (French for "under vacuum", pronounced "soo-veed") involves cooking food in airtight pouches submerged in a water bath. This bath is held at a precisely-controlled temperature for extended cooking times – even 72 hours in some cases! This regulated temperature is much lower than that normally used for cooking, typically around 55 °C–60 °C for meats and higher for vegetables. Cooking this way ensures that the inside is properly cooked without overcooking the outside and helps retain moisture.

Sous-vide is a fool-proof method that eliminates guesswork around cooking and results in great taste and texture, vibrant vegetables and juicy tender meat.

The free-range pork shoulder that our friends at Harmony are providing you with is sous-vide in a natural pork and vegetable stock. This retains moisture and gives it a little more flavour. The shoulder is cooked for approximately 12 hour, so it is mouth-wateringly tender and juicy.

Depending on what cut of meat is used there may be a small content of fat visible, especially when the packs are chilled. This will be minimal and will disperse once heat and condiments are added.

I hope you enjoy this exciting and easy way to cook! We would love to hear your feedback on it.

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