Pork chop perfection

kaiser715

kaiser715

Doing hard time
Joined
Jun 1, 2006
Location
7, Pocket, NC
My first try tonight at sous vide. Perfect!

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kaiser715 said:
My first try tonight at sous vide. Perfect!

4772f67477e208dc4edfdf27963356f5.jpg


Sent from my SM-G930V using Tapatalk
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So I've never had meat cooked this way but how does this compare to cooking it slowly in an oven? I would think there isn't too much different besides time?
 
NickMaul said:
So I've never had meat cooked this way but how does this compare to cooking it slowly in an oven? I would think there isn't too much different besides time?
Click to expand...
In a sous vide, the meat will never get above the set temp. Depending on what you are cooking, you can pre sear or once its done. I sous vide steak at 130* and sear on a 800* grill for maybe 1 minute per side. Just enough to get some char. I am convinced there is absolutely no better way to cook any type of tenderloin. I did some ox tails a couple weeks ago for 24hrs with some nice pan sauce and it was freakin incredible. You can not screw it up. Perfectly cooked meat everytime.
 
And it wont dry out. Meat (or veggies etc) is vacuum bagged. Sous vide heater keeps water temp constant, at your desired finish temp. I could have left those chops in for up to about 4 hours with no difference.

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Ox tail on mashed reds with butter beans
 
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Some big ole ribeyes getting seared and a chateaubriand. Its great for those expensive cuts because you cant screw it up.
 
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