Done plenty of steak in the sous vide, but did some chops for the first time this week. I am a convert; may never cook them another way.
by thejohnykat
8 Comments
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Acc228
137 for 2 hours hot sear. My favorite sous vide meal so far.
Suitable-Rhubarb2712
Pork is the single best thing to do sous vide with, in my experience. Tenderloins are absurdly good
ebimbib
I batch cook large quantities of these for meal prep. Season them up and throw em in a bath at 130° for two hours, then I just throw them in the fridge/freezer. Throw them in the air fryer straight out of the fridge for five minutes a side at 400° and they come up to the exact doneness I like.
Relative_Year4968
I guess we’ll all just stare at your photos and guess how you seasoned them, sous vide time and temperature, and how you seared them.
Nothing to discuss.
Putrid_Cobbler4386
Try a really thick one, ideally a fatty heirloom variety. Pork chops (and tenderloin) shine in sous vide. 135 to 137 is my sweet spot. Warmer if dinner guests are squeamish.
BaptismByBacon
Are those reusable bags in your picture?
Putrid_Cobbler4386
140 is fine, just start dropping a degree at a time. At some point it gets a bit weird texturally but is safe. It should be pleasant though. Same reason I wouldn’t sous vide chicken low. It needs some bite to it.
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137 for 2 hours hot sear. My favorite sous vide meal so far.
Pork is the single best thing to do sous vide with, in my experience. Tenderloins are absurdly good
I batch cook large quantities of these for meal prep. Season them up and throw em in a bath at 130° for two hours, then I just throw them in the fridge/freezer. Throw them in the air fryer straight out of the fridge for five minutes a side at 400° and they come up to the exact doneness I like.
I guess we’ll all just stare at your photos and guess how you seasoned them, sous vide time and temperature, and how you seared them.
Nothing to discuss.
Try a really thick one, ideally a fatty heirloom variety. Pork chops (and tenderloin) shine in sous vide. 135 to 137 is my sweet spot. Warmer if dinner guests are squeamish.
Are those reusable bags in your picture?
140 is fine, just start dropping a degree at a time. At some point it gets a bit weird texturally but is safe. It should be pleasant though. Same reason I wouldn’t sous vide chicken low. It needs some bite to it.