Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I've been searching on eG for a while now, without much luck.
Got a special on thick boneless pork chops. About 2 1/4" thick, fat on one side.
I'm thinking 135ºF
For how long?
Edited to add: I'm unclear how much thickness of the meat affects time (length of cook). Help?
I've been searching on eG for a while now, without much luck.
Got a special on thick boneless pork chops. About 2 1/4" thick, fat on one side.
I'm thinking 135ºF
For how long?
