With better sear comes drier pork chop. Still experimenting with the right reverse sear method!! This particular one was in the oven(air fryer) at 225f until middle hit 115f. Took my time with the sear and it was slightly pink until I plated it, lol. It could be a little less done.
I blended the puree for a bit longer this time, with a splash of whipped cream and a bit of butter. Defo smoother and ugh so good. Reused the dehydrated squash chips I had before, don’t have more atm to experiment with shapes 😅 tbh i feel like a dollop of caviar would really help this dish. Maybe next time.
by yorzz
6 Comments
An air fryer at 225 is essentially a dehydrator. This is culinary plating so not really a technique critique sub in that respect – but an aggressive salting, pat dry, and quick hard sear with a couple flips will get you a better crust and juicier steak IMO.
I absolutely love that shallow bowl you used, super pretty!
The plate is actually lovely in its simplicity and elegance. I’d definitely add a little garnish on the pork itself, as it’s a big blank canvas just sitting there.
If you really want a true reverse sear: I’d recommend using a sous vide method, as opposed to an air fryer. The air fryer is more for drying food out. A sous vide would lock in the moisture. Once your pork reaches your desired temp, get a cast iron skillet smoking hot. Sear your pork for a minute or two each side for a nice crisp.
But this plate is definitely a step in the right direction
I don’t think the Nori oil is bringing anything to the party. I’d rather have some Nori chips or something that adds a new texture or some color contrast. Presumably you already have the flavor in the puree, right?
Plating doesn’t look too bad , only critique is that the pork looks dry and the dish itself doesn’t sound like something you would want to order
The dry pork looks very unappetizing and probably tastes like a piece of cardboard. You should just stop using the air fryer and use a regular pan with a lot of butter basting and cook until it’s medium rare and let it rest for a while. The nori cream and oil don’t really bring anything. I would add more chips for texture and some apple chutney or some similar fruitiness flavors instead of nori.