On Wednesday, October 28, 2020 at 9:38:55 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Wednesday, October 28, 2020 at 7:36:03 AM UTC-4, Gary wrote:
> > > Sqwertz wrote:
> > > >
> > > > Deboned whole pig head, seasoned, cured(#1), rolled, tied 6 days.
> > > > Cooked sous vide 185-195 for 14 hours. Refrigerated 2 days, then
> > > > sliced and plated.
> > > >
> > > > This turned out better than I expected. It was worth the time and
> > > > effort just making it for the experience. So having it taste good on
> > > > top of that was an added bonus. I was afraid it would be too porky
> > > > or offal tasting.
> > > >
> > > > Served with "Everything bagel" French bread, horseradish sauce, mr.
> > > > mustard, and pickled okra.
> > > >
> > > > https://i.postimg.cc/65gVZd5k/Pig-He...d-Plated-3.jpg
> > > Assuming you would always want an honest opinion and not just
> > > constant praise, here's my thought:
> > >
> > > My only criticism would be presentation for others.
> > > Rather than a fully cooked roast, it appears to be raw
> > > and ready to cook. Just needs some browning on the
> > > skin outside.
> > >
> > > Perhaps some final cooking in a hot oven?
> > > Or a few minutes under a broiler?
> > > Or roll it around in a cast iron pan to sear a bit?
> >
> > It's not a roast. It's cured. Think "lunch meat".
> Cured or not, he cooked it sous vide for 14 hours.
> Same as a roast though to alt go in a slow oven

No. Sous vide is a wet cooking method, and that's how they
do deli meat. Right inside that shrink-wrapped package in
which you see it at the grocery store.

Roasting is a dry method.

> > Oh, wait. Most manufacturers of deli meats apply food coloring to
> > the outside to make them more attractive to customers.
> The presentation was my only comment. I suggested 3 natural
> ways to brown the outside rather than food coloring.

A brown exterior is not necessarily desirable.

Any of your browning methods would also toughen the exterior.

Cindy Hamilton