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Post by reblzmom on Nov 18, 2023 13:05:09 GMT -5
We have been making more pork chops, especially with the sous vide. Share that recipe! I will take a picture later today and post it here. We are also going to sous vide the chops and then finish in the pan. Once I realized that port is fine medium rare to medium, we do it that way now with pink on the inside. It's good when facts interrupt things we were brought up with 
Cheers.
Yes - a revelation. And much better pork! |
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Post by brp on Nov 18, 2023 18:47:28 GMT -5
I will take a picture later today and post it here. We are also going to sous vide the chops and then finish in the pan. Once I realized that port is fine medium rare to medium, we do it that way now with pink on the inside. It's good when facts interrupt things we were brought up with Cheers. Yes - a revelation. And much better pork! Here is the recipe. We've not made it yet...but next Thursday. Cheers. |
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Post by captjacksfamily on Nov 18, 2023 19:04:43 GMT -5
I use the sous vide a lot for all types of proteins including pork. I would recommendation using an ice bath to stop cooking then reverse sear using a weight so you can insure even contact of the meat to the pan surface. I have heard that if you cut into the fat ring it will also help the chop lay flat but I haven't tried it. Personally I get my pan smoking hot, sear the presentation side then reduce heat a bit add clarified butter, garlic and what ever else you want and bast until the chop is back up to service temp. if you don't go above service temp there is really no need to rest the meat. If you go straight from the water bath to the sear without cooling you'll tend to over cook the meat.
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Post by brp on Nov 18, 2023 19:15:15 GMT -5
I use the sous vide a lot for all types of proteins including pork. I would recommendation using an ice bath to stop cooking then reverse sear using a weight so you can insure even contact of the meat to the pan surface. I have heard that if you cut into the fat ring it will also help the chop lay flat but I haven't tried it. Personally I get my pan smoking hot, sear the presentation side then reduce heat a bit add clarified butter, garlic and what ever else you want and bast until the chop is back up to service temp. if you don't go above service temp there is really no need to rest the meat. If you go straight from the water bath to the sear without cooling you'll tend to over cook the meat. I've never done the water bath, but this is an interesting idea. Still, if the sear is hot and quick, does it really run the risk of overcooking? I guess it still could, even with a reasonably low sous vide temp. One could also set the sous vide a little low and then have the sear finish the cooking.
In looking up the reverse sear (I had not heard of this), it seems that the reverse sear and the use of the sous vide don't work together as the reverse sear heats the meat so that it is dry, while the meat comes out of the sous vide wet. So, at least from what I'm reading, it's a "one or the other." I prefer the sous vide and some patting followed by the hot sear.
Cheers.
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Post by WDWGoof on Nov 18, 2023 19:52:23 GMT -5
I tell you, I love holidays. It brings family together! As we speak, my married Son who lives nearby, my Son who lives out of state but is here, home for the Thanksgiving holiday, my hubby and 85 year old Papa all are sitting at my kitchen table, playing Risk, telling stories and laughing up a storm. I’m a happy camper!!!
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Post by reblzmom on Nov 19, 2023 10:41:20 GMT -5
I use the sous vide a lot for all types of proteins including pork. I would recommendation using an ice bath to stop cooking then reverse sear using a weight so you can insure even contact of the meat to the pan surface. I have heard that if you cut into the fat ring it will also help the chop lay flat but I haven't tried it. Personally I get my pan smoking hot, sear the presentation side then reduce heat a bit add clarified butter, garlic and what ever else you want and bast until the chop is back up to service temp. if you don't go above service temp there is really no need to rest the meat. If you go straight from the water bath to the sear without cooling you'll tend to over cook the meat. I've never done the water bath, but this is an interesting idea. Still, if the sear is hot and quick, does it really run the risk of overcooking? I guess it still could, even with a reasonably low sous vide temp. One could also set the sous vide a little low and then have the sear finish the cooking.
In looking up the reverse sear (I had not heard of this), it seems that the reverse sear and the use of the sous vide don't work together as the reverse sear heats the meat so that it is dry, while the meat comes out of the sous vide wet. So, at least from what I'm reading, it's a "one or the other." I prefer the sous vide and some patting followed by the hot sear.
Cheers.
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Post by reblzmom on Nov 19, 2023 10:44:18 GMT -5
Messed up the quote function...
thanks for the recipe - looks good . I will definitely try it and report back.
I usually bring to a slightly lower internal temp on the sous vide in order not to overcook with the reverse sear. I heat my cast iron skillet out on the grill so I don't spatter up the kitchen. I hadn't thought of weighting them - I have a cast iron bacon press that just might work.
I am calling it reverse sear since it happens after the sous vide. I think I am doing the same - sous vide, pat dry and sear.
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Post by bakerworld on Nov 20, 2023 8:13:31 GMT -5
Woke up at 3a, unable to sleep, now I'm ready for a nap - LOL
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Post by helenabear on Nov 20, 2023 14:31:22 GMT -5
I have about the craziest story I've been a part of in a long time to share. Our BSA Scout Troop does a tree lot sale every year. This year our trees came from North Carolina, so about 5-6 our drive away from here. We went through a logistics company that arranged loading a truck and then hiring the truck to drive the goods out to us. The logistics company had truck number one go out and they were the wrong type of loading vehicle for the trees. So second truck went to go out and they had a leak in the engine in the engine wouldn't work. A third truck goes out and just is slow to get out has to have some break work done and finally they pick up the trees about 3 hours after they were supposed to be delivered to us on Saturday. So we're already mad, but then the trees finally showed up last night at about 7:00. Keep in mind they were supposed to be delivered at like 9:00 a.m. on saturday, but we paid them immediately via paypal and called it a day. So then we unloaded the trees counted the trees and noticed we were 20 short. Not a really big deal as miss counts can happen. We were just going to go back to the tree farm and work it out between us.
We arrived this morning to count the trees to see what number we were missing of what size so we could have our total adjusted correctly. And found half of our trees gone. I knew that the logistics company was being weird and worried that they would be out money because we were missing 20 trees. We reassured them that it was going to be our problem to deal with, and not to worry about it. But no, the logistics company who we paid on delivery of the trees the full amount, got snotty and refused to pay the driver blaming the driver for the missing 20 trees. The driver who was hired by the logistics company but works for a third party, was instructed by his boss to go back and take all of our trees until he got paid. Keep in mind we paid the logistics company upon delivery. So the driver was effectively stealing our trees. Since there were 280 trees, the driver got tired and only loaded about half of them on his truck. This was my suspicion that the logistics company not paying the driver caused them to come back in retaliation.
We called the police, who came just before the truck with half of our trees drove up. The driver did not seem to understand that he stole our trees. He had it in his head that he was in the right to hold hostage our product because he was out about $1,000. Not realizing that he had about $6,000 in trees on the back of his truck. The police eventually not so kindly told them that the trees need to stay here and they need to work it out between the driver and the logistics company. We have our trees but I am still livid.
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Post by captjacksfamily on Nov 20, 2023 15:17:28 GMT -5
I've never done the water bath, but this is an interesting idea. Still, if the sear is hot and quick, does it really run the risk of overcooking? I guess it still could, even with a reasonably low sous vide temp. One could also set the sous vide a little low and then have the sear finish the cooking.
In looking up the reverse sear (I had not heard of this), it seems that the reverse sear and the use of the sous vide don't work together as the reverse sear heats the meat so that it is dry, while the meat comes out of the sous vide wet. So, at least from what I'm reading, it's a "one or the other." I prefer the sous vide and some patting followed by the hot sear.
Cheers.
Sous Vide (or under vacuum ) The cook is done with the the product in a vacuum sealed bag so it is actually not in the bath if that is what you are thinking by wet. Some people may add butter or oil and with meat there is certainly juices formed but they don't really prevent the reverse sear from working. While a lot of people will dry the meat and then sear I don't worry about it, in fact I tend to add a bit of oil to the pan to protect the pan and help keep the pepper from burning. Some people will also do the the reverse sear on a grill or just use a big ass torch (my wife is very sensitive to the gas taste from a torch so I have never tried that method) Here is my work flow for sous vide cook for a NY steak: 1. Bring home the steak and divide into serving size (for us it is a single steak that we then share) 2. Season (I like the Montreal Steak seasoning from McCormick) 3. Seal in a vacuum bag - I have a fairly cheap counter sealer although the chamber sealers are better I can't justify the cost or counter space for one. It should be noted that you don't really need to use a vacuum sealer you can use a heavy duty zip lock and displace the air as you submerge it into the water bath. 4. Freeze steak 5. Set up your water bath with your circulator and seat temp, I use 132 for steaks. 6. Pull the steak from the freezer and drop it in the bath (still sealed in bag) and cook, a 1" steak from frozen takes about 1.5 to 2 hours. 7. Pull the steak some time before dinner (you can even cook it the day before) put it in an ice bath to stop the cooking and cool the meat 8. When ready to serve heat a cast iron or SS pan to screaming hot - I would not suggest a non stick as it could easily get above the temp limit for the pan and outgas all kinds of nasty stuff that is not good for you. 9. Open the bag and put the steak into the pan, this is when I use a weight to be sure to get good contact. Cook a few minutes until you get a good sear and flip reduce heat to mid high add butter ( I use clarified since it has a higher burn point) add seasoning which for me it is typically garlic and rosemary. spoon the butter over the steak as the second side sears. 10. Give it a few more minutes to finish bring to temp and serve. I typically slice mine but you don't have to. 11. If you are making a pan sauce you can add the juices from the cooking bag. If I am cooking something like a tri tip I typically finish on a grill and add the bag juices to BBQ sauce and then glaze the meat with it. If doing a roast like a prime rib or rack of lamb I finish in a 450deg F oven for about 5 to 7 min. One of the big advantages of cooking pork chops is that you don't need for the meat to hit 165deg F. That is the suggest temp for safe pork but there is also a time vs temp charts and since you are cooking the chop at the final temp for a longer time it is safe at med rare levels. There are charts out there that show the time v temp for safe pork. |
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Post by brp on Nov 20, 2023 15:33:48 GMT -5
Sous Vide (or under vacuum ) The cook is done with the the product in a vacuum sealed bag so it is actually not in the bath if that is what you are thinking by wet. Some people may add butter or oil and with meat there is certainly juices formed but they don't really prevent the reverse sear from working. While a lot of people will dry the meat and then sear I don't worry about it, in fact I tend to add a bit of oil to the pan to protect the pan and help keep the pepper from burning. Some people will also do the the reverse sear on a grill or just use a big ass torch (my wife is very sensitive to the gas taste from a torch so I have never tried that method) Oh, I know this. I was just commenting on what the article said. And it is definitely true that the meat in the sealed bag comes out wet from the juices and some amount of melted fat. And this will certainly affect a sear versus a dry item. It's just a question of whether one cares. When I do it, there is a little bit of liquid bubbling in addition to the sear, and that does impact the browning.
I don't care enough to do it differently, but doing the initial cooking in an oven would yield a drier item for the sear and brown better.
I have a small torch, and I use that for things like scallops. I think I did try it on a steam once after the sear, but it is too small to make an impact on something that large.
We usually buy meats at CostCo (although we're eating less red meat these days to minimize the saturated fat) and then separate and seal. I have added salt/pepper at times. And other times I forget 
Cheers.
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Post by johnb on Nov 20, 2023 16:27:54 GMT -5
I have about the craziest story I've been a part of in a long time to share. Our BSA Scout Troop does a tree lot sale every year. This year our trees came from North Carolina, so about 5-6 our drive away from here. We went through a logistics company that arranged loading a truck and then hiring the truck to drive the goods out to us. The logistics company had truck number one go out and they were the wrong type of loading vehicle for the trees. So second truck went to go out and they had a leak in the engine in the engine wouldn't work. A third truck goes out and just is slow to get out has to have some break work done and finally they pick up the trees about 3 hours after they were supposed to be delivered to us on Saturday. So we're already mad, but then the trees finally showed up last night at about 7:00. Keep in mind they were supposed to be delivered at like 9:00 a.m. on saturday, but we paid them immediately via paypal and called it a day. So then we unloaded the trees counted the trees and noticed we were 20 short. Not a really big deal as miss counts can happen. We were just going to go back to the tree farm and work it out between us. We arrived this morning to count the trees to see what number we were missing of what size so we could have our total adjusted correctly. And found half of our trees gone. I knew that the logistics company was being weird and worried that they would be out money because we were missing 20 trees. We reassured them that it was going to be our problem to deal with, and not to worry about it. But no, the logistics company who we paid on delivery of the trees the full amount, got snotty and refused to pay the driver blaming the driver for the missing 20 trees. The driver who was hired by the logistics company but works for a third party, was instructed by his boss to go back and take all of our trees until he got paid. Keep in mind we paid the logistics company upon delivery. So the driver was effectively stealing our trees. Since there were 280 trees, the driver got tired and only loaded about half of them on his truck. This was my suspicion that the logistics company not paying the driver caused them to come back in retaliation. We called the police, who came just before the truck with half of our trees drove up. The driver did not seem to understand that he stole our trees. He had it in his head that he was in the right to hold hostage our product because he was out about $1,000. Not realizing that he had about $6,000 in trees on the back of his truck. The police eventually not so kindly told them that the trees need to stay here and they need to work it out between the driver and the logistics company. We have our trees but I am still livid. That's nuts. I'm sorry you're having to deal with this. |
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Post by disney54us on Nov 20, 2023 18:18:26 GMT -5
helenabear wow, just wow. It’s the season…. What a mess.
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Post by captjacksfamily on Nov 21, 2023 6:59:28 GMT -5
Sous Vide (or under vacuum ) The cook is done with the the product in a vacuum sealed bag so it is actually not in the bath if that is what you are thinking by wet. Some people may add butter or oil and with meat there is certainly juices formed but they don't really prevent the reverse sear from working. While a lot of people will dry the meat and then sear I don't worry about it, in fact I tend to add a bit of oil to the pan to protect the pan and help keep the pepper from burning. Some people will also do the the reverse sear on a grill or just use a big ass torch (my wife is very sensitive to the gas taste from a torch so I have never tried that method) Oh, I know this. I was just commenting on what the article said. And it is definitely true that the meat in the sealed bag comes out wet from the juices and some amount of melted fat. And this will certainly affect a sear versus a dry item. It's just a question of whether one cares. When I do it, there is a little bit of liquid bubbling in addition to the sear, and that does impact the browning.
I don't care enough to do it differently, but doing the initial cooking in an oven would yield a drier item for the sear and brown better.
I have a small torch, and I use that for things like scallops. I think I did try it on a steam once after the sear, but it is too small to make an impact on something that large.
We usually buy meats at CostCo (although we're eating less red meat these days to minimize the saturated fat) and then separate and seal. I have added salt/pepper at times. And other times I forget
Cheers.
Actually I didn't realize I was quoting you when I wrote this. I should have known you knew most of the info I gave. |
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Post by helenabear on Nov 21, 2023 7:24:47 GMT -5
I have about the craziest story I've been a part of in a long time to share. Our BSA Scout Troop does a tree lot sale every year. This year our trees came from North Carolina, so about 5-6 our drive away from here. We went through a logistics company that arranged loading a truck and then hiring the truck to drive the goods out to us. The logistics company had truck number one go out and they were the wrong type of loading vehicle for the trees. So second truck went to go out and they had a leak in the engine in the engine wouldn't work. A third truck goes out and just is slow to get out has to have some break work done and finally they pick up the trees about 3 hours after they were supposed to be delivered to us on Saturday. So we're already mad, but then the trees finally showed up last night at about 7:00. Keep in mind they were supposed to be delivered at like 9:00 a.m. on saturday, but we paid them immediately via paypal and called it a day. So then we unloaded the trees counted the trees and noticed we were 20 short. Not a really big deal as miss counts can happen. We were just going to go back to the tree farm and work it out between us. We arrived this morning to count the trees to see what number we were missing of what size so we could have our total adjusted correctly. And found half of our trees gone. I knew that the logistics company was being weird and worried that they would be out money because we were missing 20 trees. We reassured them that it was going to be our problem to deal with, and not to worry about it. But no, the logistics company who we paid on delivery of the trees the full amount, got snotty and refused to pay the driver blaming the driver for the missing 20 trees. The driver who was hired by the logistics company but works for a third party, was instructed by his boss to go back and take all of our trees until he got paid. Keep in mind we paid the logistics company upon delivery. So the driver was effectively stealing our trees. Since there were 280 trees, the driver got tired and only loaded about half of them on his truck. This was my suspicion that the logistics company not paying the driver caused them to come back in retaliation. We called the police, who came just before the truck with half of our trees drove up. The driver did not seem to understand that he stole our trees. He had it in his head that he was in the right to hold hostage our product because he was out about $1,000. Not realizing that he had about $6,000 in trees on the back of his truck. The police eventually not so kindly told them that the trees need to stay here and they need to work it out between the driver and the logistics company. We have our trees but I am still livid. That's nuts. I'm sorry you're having to deal with this. helenabear wow, just wow. It’s the season…. What a mess. Thanks, let's just say I had the worst tension headache of my life yesterday. Still feeling stress too, but we have no school tomorrow so we can sleep in more. Today was early day for choir. I just am baffled by it still. Though can laugh at the idea that the guy literally admitted to stealing to the cop and thought it was okay. |
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