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Sous Vide Pork Chops

Sunday, January 15, 2017

But a good pork chop is only as good as the method by which you cook it. You want the most foolproof way to guarantee extra-juicy pork chops? Sous vide is the way to go. ...

What sous vide will get you, on the other hand, is meat that is perfectly cooked from edge to edge in a consistent and completely reliable way. You'll have pork chops that are juicier than you've ever tasted. It also makes preparation easy: Select your temperature, put your pork in the cooker, sear it, and serve.


www.seriouseats.com/2016
/04/food-lab-complete-guid
e-to-sous-vide-pork-chops.
html#stovetop


Sous vide: French for 'under vacuum' is a method of cooking in which food is sealed in a vacuum sealed plastic pouch then placed in a water bath or in a temperature controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60' C (131 to 140' F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
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