About Sous Vide and Time/Temp

Przemyslaw_93807

I have a question.

I wish to cook in SV 65C Pork Leg whole, and achieve very flaky texture

How to tune up time to be sure that interior texture will be good. How to control donnes with huge pieces of meat, i guess conduction of heat in such big pieces is different.

Im not experienced in big pieces of meat, so maybe question is lame but i think i picked good place to ask.

Yours Przemyslaw

tshewman

For flaky texture, I would try actually higher temps and ensure you allow it to cool prior to shredding.