Pork, rice, onions and herbs rolled in Savoy cabbage leaves and poached in tomato juice.
I vacuum sealed them individually for the freezer.
Use the sous vide and cook in them. No scent. I’ve been told that sous vide sticks have multiple uses on farms including controlled warming of reproductive cells, if I read correctly. Ya know, in case you need an extra reason or so.
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!cooking@lemmy.world - A general communty about all things cooking.
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