Sous vide carnitas are amazing. I think Kenji over at serious eats has already done it, or I adapted his oven carnitas for sous vide. Either way, I cubed up pork shoulder, put in some lard, orange peels, cinnamon sticks, salt, & pepper. I think I cooked at 165* for 18 hours, shredded, and then broiled to crisp up. Was…
Michael
mkf182
I love a Whitman’s sampler, but I buy those for myself February 15th, at Walgreens, when they are half-off. Though…
Do it the SeriousEats way!
Cut off the top of a head of garlic, put it in mini skillet, drizzle with olive oil, roast at 400 for about 30 minutes. OMG, Garlic Candy!
I think there’s a new feature here - Will it Skillet?
I like to sear my meat in my mini pan, then move it to the big one to cook. Then, I make the gravy in the little one, scraping up the bits from the searing step, as it has the perfect volume for two meals’ worth of gravy (my solo dinner + leftovers).
It’s a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that…