Pork overload made possible by meat glue. : r/sousvide

Sous vide scientists who know more than I do. I know due to time and temp that my pork is safe to eat. It also tastes divine! I'd struggle in a dinner party serving pork with such a drastic color change along the fat lines. Why does the pork on one side stay white

The BaconSteak - Meat Glued Bacon Flank Steak Roulade : 5 Steps (with Pictures) - Instructables

Modernist Cuisine at Home PDF, PDF, Salad

Chocolate Cake

11 Sous Vide Pork Recipes for Tender, Juicier Meat

Meat Coming Out Rubbery/Firm : r/sousvide

Why is American cuisine more German than British? - Quora

Why did my sous vide pork dry out when seared with vegetables? : r /AskCulinary

Brisket and pork belly glued together with meat glue : r/StupidFood