Pork chop perfection

kaiser715

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

4772f67477e208dc4edfdf27963356f5.jpg


Sent from my SM-G930V using Tapatalk
 
140*, 1.5 hours

Sent from my SM-G930V using Tapatalk
 
My first try tonight at sous vide. Perfect!

4772f67477e208dc4edfdf27963356f5.jpg


Sent from my SM-G930V using Tapatalk

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?
 
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?
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.

Sent from my SM-G930V using Tapatalk
 
j1YRzV0W-1369406278.jpg

Ox tail on mashed reds with butter beans
 
20190323_181102.jpg
20181211_190750.jpg

Some big ole ribeyes getting seared and a chateaubriand. Its great for those expensive cuts because you cant screw it up.
 
Back
Top