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Started By
Message
Center cut 2in bone in pork chop - sous vide (pics)
Posted on 1/6/17 at 8:12 am
Posted on 1/6/17 at 8:12 am
I have never done pork chops in the sous vide. My SO was giving me shite on cooking it medium rare (140) so I cooked mine at 144 degrees. Even though it was higher than what I wanted, it turned out excellent. She said this may have been the best chop she has ever had.
I did 144 for 2.5 - 3 hours until we were ready to eat. I seasoned them generously with salt and pepper. I put fresh thyme and rosemary and a little butter then vac sealed them.
Pic of the chops after taking them out of sous vide while they rest for a few minutes
Seared then Plated with fresh spinach I sautéed
Fork pics
I did 144 for 2.5 - 3 hours until we were ready to eat. I seasoned them generously with salt and pepper. I put fresh thyme and rosemary and a little butter then vac sealed them.
Pic of the chops after taking them out of sous vide while they rest for a few minutes
Seared then Plated with fresh spinach I sautéed
Fork pics
This post was edited on 1/6/17 at 8:13 am
9
Posted on 1/6/17 at 8:21 am to LSUvegasbombed
now i'm craving a pork chop 
Posted on 1/6/17 at 8:22 am to LSUvegasbombed
damn that looks fire
Posted on 1/6/17 at 8:24 am to LSUvegasbombed
thick cut, bone-in pork chops are easily my favorite meat to sous vide
I love thick cut chops, but I always had such a hard time cooking them correctly or consistently
the meat closet to the bone was always undercooked, the the meat towards the exterior was always overcooked
if one of the sous vide haters would tell me of an easier, more consistent way to perfectly cook a thick cut, bone in pork chop, by all means, please let me know
I'll wait
I love thick cut chops, but I always had such a hard time cooking them correctly or consistently
the meat closet to the bone was always undercooked, the the meat towards the exterior was always overcooked
if one of the sous vide haters would tell me of an easier, more consistent way to perfectly cook a thick cut, bone in pork chop, by all means, please let me know
I'll wait
Posted on 1/6/17 at 8:30 am to Salmon
quote:
he meat closet to the bone was always undercooked, the the meat towards the exterior was always overcooked
I am alive
but I noticed that as well. It was still amazing nonetheless. I think cooking at 144 degrees had that meat closest to bone at the perfect texture. The center piece was slightly on the white (well done) side but wasnt dried out at all
Posted on 1/6/17 at 10:16 am to Salmon
quote:
if one of the sous vide haters would tell me of an easier, more consistent way to perfectly cook a thick cut, bone in pork chop, by all means, please let me know
Easy. Let chops sit to room temp for about 20 mintues. Cook in cast iron skillet for 3-4 minutes in smoking hot oil then transfer to 400 deg oven for 6-7 minutes. Money
Posted on 1/6/17 at 10:27 am to Howyouluhdat
quote:
Easy. Let chops sit to room temp for about 20 mintues. Cook in cast iron skillet for 3-4 minutes in smoking hot oil then transfer to 400 deg oven for 6-7 minutes. Money
nope
try again
this is exactly how I used to do it
not even remotely easier or more consistent
This post was edited on 1/6/17 at 10:28 am
Posted on 1/6/17 at 10:28 am to Salmon
quote:
this is exactly how I used to do it not even remotely easier or more consistent
You're cutePosted on 1/6/17 at 10:29 am to Howyouluhdat
quote:
Easy. Let chops sit to room temp for about 20 mintues. Cook in cast iron skillet for 3-4 minutes in smoking hot oil then transfer to 400 deg oven for 6-7 minutes. Money
This does produce a fine chop and how I used to do it, but I think the SV creates a more tender and juicier chop.
Posted on 1/6/17 at 10:30 am to Howyouluhdat
I'm married. Sorry.
but I have no idea how your admitted active time of cooking (9-10 min) is easier than an active time of about 2 minutes
and in your method on a thick chop, you will have about 4-5 different temperature zones, whereas sous vide, you will have 2, so I don't know how you could possibly say it is more consistent
but I have no idea how your admitted active time of cooking (9-10 min) is easier than an active time of about 2 minutes
and in your method on a thick chop, you will have about 4-5 different temperature zones, whereas sous vide, you will have 2, so I don't know how you could possibly say it is more consistent
This post was edited on 1/6/17 at 10:38 am
Posted on 1/6/17 at 11:14 am to Salmon
quote:
and in your method on a thick chop, you will have about 4-5 different temperature zones, whereas sous vide, you will have 2, so I don't know how you could possibly say it is more consistent
You are really over thinking this whole cooking thing. The only temp I am worried about is the internal temp of the thickest part of the meat. Create an outside crust and cook in the oven. That's it. Never had an issue. All of these cooking zones
you speak of is non sense. I know you want SV to be some miraculous cooking phenomenon but it's not. People have been cooking juicy,tender,delicious cuts of meat in less than ten minutes since before you were born. It's not rocket science.
Posted on 1/6/17 at 11:17 am to Howyouluhdat
I mean the only issue would be the thickness of the chop. 1'' vs 2'' for 2 1/2'' etc, then you would have to vary oven times
Posted on 1/6/17 at 11:18 am to Howyouluhdat
quote:
You are really over thinking this whole cooking thing.
not really, this pretty basic stuff that you can't seem to grasp
quote:
The only temp I am worried about is the internal temp of the thickest part of the meat.
and that is fine
that way certainly produces a fine piece of meat, just that sous vide arguably produces a more consistent piece of meat
quote:
All of these cooking zones you speak of is non sense
not cooking zones, temp zones
quote:
I know you want SV to be some miraculous cooking phenomenon but it's not.
never made such a claim
quote:
People have been cooking juicy,tender,delicious cuts of meat in less than ten minutes since before you were born. It's not rocket science.
this type of posts just scream of some type of insecurity, and I really don't get it
sous vide is just another method of cooking that produces very consistent results
thats it
why you and a few others are so insecure about this, I have no idea
This post was edited on 1/6/17 at 11:20 am
Posted on 1/6/17 at 11:38 am to LSUvegasbombed
Laws that looks incredible
Posted on 1/6/17 at 1:00 pm to LSUvegasbombed
Damnit baw! Looks incredible! Mine came out good last night but you got a better sear.
I'm reheating one for lunch soon to see how they are as leftovers.
I'm reheating one for lunch soon to see how they are as leftovers.
Posted on 1/6/17 at 1:06 pm to Salmon
quote:
why you and a few others are so insecure about this, I have no idea
they are just the types that knock it before they try it
What I have noticed about Sous Vide on this board... Its picking up new fans after each sous vide post. Those in knocking it are becoming the minority IMO
Posted on 1/6/17 at 1:08 pm to LSUvegasbombed
quote:
What I have noticed about Sous Vide on this board... Its picking up new fans after each sous vide post. Those in knocking it are becoming the minority IMO
it seems like half this board got an Anova for Christmas
Posted on 1/6/17 at 1:13 pm to Salmon
i def agree with the amount of SV posts lately. I am all for it.
I will have to check into baby back ribs. I saw someone say 40 hours. I am cool with that but just want to make sure that is correct and at what temp.
I will have to check into baby back ribs. I saw someone say 40 hours. I am cool with that but just want to make sure that is correct and at what temp.
Posted on 1/6/17 at 3:34 pm to LSUvegasbombed
You convinced me, order an Anova just now.
Cheap foodsaver the way to go for vacuum bags?
Cheap foodsaver the way to go for vacuum bags?
This post was edited on 1/6/17 at 3:34 pm
Posted on 1/6/17 at 3:36 pm to Dam Guide
i dont have a fancy vac seal
Currently i have a hand held cheap one
I bought more bags at Bed Bath and Beyond yesterday
Currently i have a hand held cheap one
I bought more bags at Bed Bath and Beyond yesterday
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