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gfweb

gfweb

1 hour ago, JoNorvelleWalker said:

Following a pork loin discussion in the dinner thread I have two thick pork loin chops in the bath, pretending to be roasts.  Thick in this case being 4 cm.  The temperature is 59 Celsius and I am aiming for 2 1/2 hours.  My salt preserved sage in the bags.

 

I still have not decided if or how to sear the chop roast.

 

Think I'd not sear unless cosmesis is important. OTOH if you like some chew in your pork then a little sear will provide that. I'd probably put some soy on there pre sear 

 

Eh, at 59 C it will have enough bite to it. 

gfweb

gfweb

1 hour ago, JoNorvelleWalker said:

Following a pork loin discussion in the dinner thread I have two thick pork loin chops in the bath, pretending to be roasts.  Thick in this case being 4 cm.  The temperature is 59 Celsius and I am aiming for 2 1/2 hours.  My salt preserved sage in the bags.

 

I still have not decided if or how to sear the chop roast.

 

Think I'd not sear unless cosmesis is important. OTOH if you like some chew in your pork then a little sear will provide that. I'd probably put some soy on there pre sear 

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