I had a moment of weakness and picked up a joule. I was captivated by the apple braised pork shank recipe and bought some large food grade marinating bags from amazon so I could cook up a big dinner for the family.
Turns out that there seems to have been a reverse osmosis thing going on and the liquid in my cooking bag doubled in the 24 hour cook. So, no sauce, meat was actually tender but not a lot of flavor.
I know I could probably double or triple bag to reduce the amount of liquid seeping in the future but I am curious what everyone else is using to cook with. I am dying to try the rib end chuck roast but am cautious at this point.
Is there a bagging solution for large portions that works better?
Turns out that there seems to have been a reverse osmosis thing going on and the liquid in my cooking bag doubled in the 24 hour cook. So, no sauce, meat was actually tender but not a lot of flavor.
I know I could probably double or triple bag to reduce the amount of liquid seeping in the future but I am curious what everyone else is using to cook with. I am dying to try the rib end chuck roast but am cautious at this point.
Is there a bagging solution for large portions that works better?
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