Going to do a pre-Thanksgiving recipe test (don't want to try a new recipe on my guests) and I want test my cooking method too. The family is gathering at a relatives house so I'm going to prep a stuffed pork loin and vacuum bag it. I'll probably make it the day before (maybe 2) and transport it in a cooler packed in ice. When it's time to cook how long should I have it at room temp before cooking?
Submitted October 04, 2016 at 01:22PM by SunBakedMike http://ift.tt/2dG4Y5u Cooking
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