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Posted on 1/6/23 at 9:43 am to saintsfan1977
quote:
Nope. I'm not immature. But I'm still not cooking in a bag.
You’re going to let the quality of the product take a back seat to some traditional procedure cuz that’s what meemaw used to do?
Let’s hear a reason.
Posted on 1/6/23 at 9:47 am to Sailorjerry
quote:
slacker130- we did 145 degrees for 1 1/2 hours and they were only about 3/4" thick, Browned in hot cast iron, they were not THAT tender. Any help?
Mine were probably 1 1/2" thick, so almost double your thickness (TWSS). I was over 3 hrs at 140. Finished on the grill. I was shocked at how tender they were, in fact, it's led to an inside joke with the kids now because the number of times everyone used "tender" to describe them.
It was my first sous vide experiment, could have been the time, thickness, temp? I have no idea what I'm doing.
This post was edited on 1/6/23 at 9:49 am
Posted on 1/6/23 at 9:51 am to slacker130
quote:
Mine were probably 1 1/2" thick, so almost double your thickness (TWSS). I was over 3 hrs at 140. Finished on the grill.
Yeah, I think he needed to go longer. I love a good thick cut pork chop, and don't give me that boneless center cut bullshite.
Posted on 1/6/23 at 10:06 am to TDTOM
I have never done anything only 1.5 hours. If I don't have at least 3 hours, I just skip it.
Posted on 1/9/23 at 1:47 pm to TDTOM
I did brats last night. By far the best method I have ever used. No more wondering if all done, and you can get whatever level of outside char you want.
Posted on 1/9/23 at 1:54 pm to AlxTgr
I go 6 hours on tri-tip
Posted on 1/9/23 at 2:12 pm to AlxTgr
quote:
I did brats last night. By far the best method I have ever used. No more wondering if all done, and you can get whatever level of outside char you want.
What does the sous vide do here for the brats that couldn't be accomplished by just putting the brats in some beer on a low temp for a while?
Posted on 1/9/23 at 4:09 pm to jchamil
quote:Well, very precise temperature control. No waste of beer. No liquid touching the sausage.
What does the sous vide do here for the brats that couldn't be accomplished by just putting the brats in some beer on a low temp for a while?
Posted on 1/9/23 at 4:17 pm to AlxTgr
quote:
Well, very precise temperature control. No waste of beer. No liquid touching the sausage.
I'm guessing the precise temp helps keep the casing from busting open? Just curious about sous vide and this thread has been good to pick up info. I just got a vacuum sealer, would I only need some sort of temp control device now?
Posted on 1/9/23 at 4:25 pm to TDTOM
quote:
I think he needed to go longer
When I do thinner boneless chops like he described, I only cook for an hour, and between 140 and 145. I think he might have gone a little too high with his temp.
Simply Recipes Sous Vide Pork Chops
Posted on 1/9/23 at 6:12 pm to TigerGrl73
Thanks for all the info!
Posted on 1/12/23 at 9:07 am to jchamil
quote:Well, I have only done it once, and no, none busted.
I'm guessing the precise temp helps keep the casing from busting open?
quote:Yes, and actually, I did it without one to see if I liked it. I just used my largest cast iron pot and a candy thermometer. After some trial and error, I was able to hold 130 on my electric stove pretty easily.
would I only need some sort of temp control device now?
Posted on 4/18/23 at 6:59 am to AlxTgr
I did a 34 hour chuck roast this week. It was good, but I don't think it was good enough to do again. The family loved it, but it wasn't as close to prime rib as recipes claim, and there's so many easier ways to cook good chuck .
Posted on 4/18/23 at 8:11 am to AlxTgr
quote:
there's so many easier ways to cook good chuck
I smoked one on Saturday for the first time. Definitely won’t be the last.
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