Sous Vide So I mostly sous vide steak and seafood, and I’m trying to do more pork. I have these boneless not very thick pork chops in an al pastor marinade; should I sear them in any way? I usually torch beef. Thanks! May 7, 2024
Sous Vide Ribeye sous vide to 127.5 and seared with a propane torch (my first ever sous vide ribeye). Fondant potatoes were on point. Sorry I didn’t get a picture of the steak before slicing May 5, 2024