Decided to use the Kenji Lopez-Alt recipe here.
1.5 lb double bone-in chop (2.5” chop)
Salt, pepper, aromatics in the bag
139 F for 75 mins
Super dry (3 rounds of paper towel)
Hot sear – 60 seconds each side, butter baste last 30 sec.
Slice n serve
This was RIDICULOUSLY juicy and tender.
10/10
by Sufficient_Voice_650
3 Comments
Looks delicious, and thank you for the detail.
Noice.
I just ordered my second sous-vide machine because I want the ability to cook two things at once… these are definitely something I need to try because they look incredible
Are 75 minutes enough for proper ‘pasteurization’ given the low temp and the thickness?