4 years in the past I carried out an experiment wherein I in contrast 8 totally different time and temperature combos for cooking pork stomach sous vide. The consequence was that my most popular choices have been 48 hours at 57C/135F and 24 hours at 74C/165F. I had additionally tried 36 hours at 68C/155F, as really helpful by SeriousEats. That was good, however not as good as 24 hours at 74C/165F. Some years later I’ve began to sous vide different cuts appropriate for braising for 48 hours at 68C/155F with nice outcomes and sometimes even higher than 24 hours at 74C/165F. And so I used to be curious how pork stomach would fare with 48 quite then the beforehand tried 36 hours at 68C/155F.
To seek out out, I minimize a chunk of pork stomach in half and sous vided one half for 48 hours at 68C/155F and the opposite half for twenty-four hours at 74C/165F.
Then I reserved the liquid from the baggage and tasted each items.
At 74C/165F there was clearly extra liquid within the bag, which I weighed as 25% of the unique weight of the meat, in comparison with solely 18% for the pork stomach cooked at 68C/155F. On the picture (68C/155F on the left), you possibly can see {that a} bit extra fats has rendered out of the pork stomach at 74C/165F (which floats on high).
Probably the most noticeable was that at 74C/165F the pork stomach was virtually falling aside once I took it out of the bag, whereas at 68C/155F it was extra agency. On the picture you possibly can see that at 68C/155F the meat is extra compact.
After all I’ve tried each items of pork stomach as nicely. It was placing that I might probably not inform them aside by tasting them; they have been each tender, juicy, and equally scrumptious. I used to be a bit stunned that they have been so exhausting to inform aside by tasting, due to the distinction in firmness and liquid misplaced in the course of the cook dinner.
My conclusion? 48 hours at 68C/155F is a superb time and temperature mixture for pork stomach, with as the principle benefit that it holds collectively higher, which is simpler for dealing with the meat after cooking it sous vide (e.g. if you wish to grill or deep fry it). 24 hours at 74C/165F is simply as scrumptious and takes a day much less to cook dinner, however it’s liable to falling aside and a bit extra of the fats renders out (which you’ll be able to think about a bonus or a drawback, relying in your viewpoint).
