![]() ![]() The skillet should be hot before adding the pork so it sears quickly without overcooking.I like to use a sous vide sinker weight or something heavy to prevent floating. The pork roast may also start to float in the water bath.If air gets in the bag, just open it, let the air out and reseal it.Keeping bacteria out of the sealable bag is important, so make sure you properly remove the air as it seals.If it’s too big, you may need to cut the roast down. ![]()
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