This right here is the truth. Soude Vide cooking is much different than regular cooking. The food safe temperatures also adjust with the length of time being held at a lower temperature. I can't say for sure if that is what she is doing or if it is safe. However you can cook pork at 140 degrees safely and where it is not completely dried out.
I think she pulled your leg.
Just try it.No. I don't think she tried to mislead me. Like I said, her oven runs hotter then she thinks. As stated, I saw the roast, it sure as heck wasn't cooked at 140.
Not Celsius.
I gain NOTHING arguing with her, so I won't try. Bottom line, I am anxious to try her seasonings on my next pork butt, and make me some Cubanos.
The real issue here is, who the hell wants to cook something for 27 hours that you can get the same results or better in +/- 8 hrs.
Blu... am I right?
Captain Obvious
Why Boz, Why?
Btw I need to talk to you about a temp controller.
Seriously though, is it that much better or a time issue?
I have no idea if its better or not, lol. I have never tried anybody's pulled pork or other smoked meats other then mine, not counting the stuff I buy at the store(rare). But, the people that do eat my pulled pork or smoked food, all seem to like it.
As for the controller, send me a Pm, Ill either try to answer all your questions or direct ya to whom can.