For an Oktoberfest potluck I plan to make Himmelreich from The Essential New York Times cookbook - a pork roast with dried apples, dried apricots, dried prunes and brown sugar that is roasted in a nylon bag at 325' for 1.5 hours. (There's an online variation of the recipe here: http://www.food.com/recipe/german-sil... . The NYT version also adds dried apples and a lot more brown sugar.)
I've never roasted in a bag in the oven, but since it's going to be all steamy anyway it seems like this would be a good use of the sous vide device. What temp and time?
My hesitation is the dried fruit. I'm pretty sure the pork roast would come out great, but the low temperatures used to cook meat sous vide are too low to cook vegetables and fruits. They'd probably soak up all the juices from the pork roast but ... but ... would they be nice or would they be icky?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...