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Started By
Message
Sous Vide pork chop
Posted on 12/14/18 at 6:35 pm
Posted on 12/14/18 at 6:35 pm
How long and what temp y’all cooking it? About 1.5" thick.
This post was edited on 12/14/18 at 6:38 pm
Posted on 12/14/18 at 6:38 pm to Janky
I just toss mine in the Mississippi by the Sunshine Bridge for 21 days and the let the temperature take care of itself.
Posted on 12/14/18 at 6:39 pm to Janky
Posted on 12/14/18 at 6:39 pm to Janky
1-1.5 hours 133-136F. Throw a sprig of thyme in there.
Posted on 12/14/18 at 6:42 pm to cj35
quote:
I just toss mine in the Mississippi by the Sunshine Bridge for 21 days and the let the temperature take care of itself.
Cool. Now go frick yourself.
Posted on 12/14/18 at 6:47 pm to Janky
S&P, dash of cinnamon, rough chopped garlic cloves, and a couple apple slices in the bag. 137 for 60-75 minutes then sear it (I throw the apple in the pan with butter first before putting in the pork).
Sous vide and pork go together like lamb and tuna fish. Only way I prepare it now.
Sous vide and pork go together like lamb and tuna fish. Only way I prepare it now.
Posted on 12/14/18 at 7:13 pm to KosmoCramer
I didn't get that part either.
Posted on 12/14/18 at 7:16 pm to Janky
Maybe you like spaghetti and meatball? You more comfortable with that analogy?
Posted on 12/14/18 at 7:24 pm to TastyJibblets
quote:
Maybe you like spaghetti and meatball? You more comfortable with that analogy?
What you did there... I saw it
Posted on 12/14/18 at 7:46 pm to TastyJibblets
quote:
Maybe you like spaghetti and meatball? You more comfortable with that analogy?
Thank you
Posted on 12/14/18 at 8:03 pm to KosmoCramer
(no message)
This post was edited on 10/19/21 at 4:29 pm
Posted on 12/15/18 at 6:43 am to TastyJibblets
quote:
Maybe you like spaghetti and meatball? You more comfortable with that analogy?
Yeah. This is America. If you don't like spaghetti and meatballs you might as well just get out.
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