We’ve taken Pork Shoulder and seasoned it heavily with salt, sugar and spices. Then we will sous vide it for about 28 hours at 160 deg. This will then be pulled and pressed in a terrine and then wrapped in chicken skin.
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Filed under: Activa RM, Chicken, Molecular Gastronomy, Sous Vide, Texture | Tagged: Cooking, Experiment, Fine Dining, heubel, Sous Vide, Thermal Circulator |
Beyond the Kitchen Blog 
sounds great, but what is Bork shoulder?
Funny, I changed that 10 minuits after I posted it. Man you’re fast!! 🙂