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weinoo

weinoo

25208230726_034e62ea05_z.jpg

 

A loin pork chop. Assortment of potatoes. Pan jus. Pork chop cooked thusly - and there's more to the story:

 

25116253402_2ee6e3579c.jpg

 

Here's the thing with "commercial" pork. Or with loin pork chops from commercial pork.  I bought these chops at Whole Foods - $7.99/lb.

 

Cooked to a perfect medium rare+. Not mushy in the least, if that's what anyone worries about from sous vide. But they were a  little too dry for me, though Sig Eater loved them.  And I dry brined them for about 2 hours prior to cooking.

 

My favorite part? The little pieces of meat surrounding the bone on the bottom of the chop.

 

Lesson learned - buy rib end (or blade, even) chops only!

weinoo

weinoo

25208230726_034e62ea05_z.jpg

 

A loin pork chop. Assortment of potatoes. Pan jus. Pork chop cooked thusly - and there's more to the story):

 

25116253402_2ee6e3579c.jpg

 

Here's the thing with "commercial" pork. Or with loin pork chops from commercial pork.  I bought these chops at Whole Foods - $7.99/lb.

 

Cooked to a perfect medium rare+. Not mushy in the least, if that's what anyone worries about from sous vide. But they were a  little too dry for me, though Sig Eater loved them.  And I dry brined them for about 2 hours prior to cooking.

 

My favorite part? The little pieces of meat surrounding the bone on the bottom of the chop.

 

Lesson learned - buy rib end (or blade, even) chops only!

weinoo

weinoo

25208230726_034e62ea05_z.jpg

 

A loin pork chop. Assortment of potatoes. Pan jus. Pork chop cooked thusly (hide your eyes, everyone (or at least Brown and Daniel) - and there's more to the story):

 

25116253402_2ee6e3579c.jpg

 

Here's the thing with "commercial" pork. Or with loin pork chops from commercial pork.  I bought these chops at Whole Foods - $7.99/lb.

 

Cooked to a perfect medium rare+. Not mushy in the least, if that's what anyone worries about from sous vide. But they were a  little too dry for me, though Sig Eater loved them.  And I dry brined them for about 2 hours prior to cooking.

 

My favorite part? The little pieces of meat surrounding the bone on the bottom of the chop.

 

Lesson learned - buy rib end (or blade, even) chops only!

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