Jump to content
  • 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.

What Are You Cooking Sous Vide Today? (Part 3)


FrogPrincesse

Recommended Posts

@Shelby 

 

I also did TB's  for 6 H 142.5 F

 

and if the bath runs longer for 

 

some sort of distraction ?

 

it won't make any difference at  all

 

if you do the SV w bone

 

at tse times and temps :

 

the bone issue 

 

for me is :

 

that it not pierce the bag.

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

  • 4 weeks later...

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?

 

 

Edited by TdeV
More (log)
Link to comment
Share on other sites

41 minutes ago, TdeV said:

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 like Baldwin too as @Okanagancook says.

 

Tenderness is also a factor.  I'd go for at least  hours and be very careful not to overcook it when searing.

  • Thanks 1
Link to comment
Share on other sites

IMG_4917_cropped.thumb.jpg.4f5d568de1c9bb2f17271185c8182101.jpg

 

I did the 2+" thick pork chops for 3.5 hours at 132ºF.

 

DH thought it was fine. For me, it was too rare. There are two remaining vacuum-sealed chops. What do I do with them? Sous vide for another 3.5 hours at 134ºF? That would mean the meat would have cooked for 6.5 hours – too long surely.

 

Edited to add link to Dinner thread post.

Edited by TdeV (log)
  • Like 1
Link to comment
Share on other sites

@TdeV 

 

Looks good.

 

SV time , at 132 F  is about tenderness .  not ' done-ness '

 

Im personally please your tries Pork , as a lower temp.

 

if what you've made was not ass tender as you might have liked :

 

more time at those temps.

 

if you felt your chop was user done :

 

pat it dry , and sear it in a hot pan for just enough ime

 

to get some color .

 

try that .

Link to comment
Share on other sites

@TdeV 

 

time is tenderness 

 

not . done-ness re rare , medium R etc.

 

if you cook what you had longer 

 

at those temps

 

it might be a bit more tender , nothing more .

 

if you are cooking SV  ' for dinner '  vs re heat 

 

time your result for your convince  .

 

 

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

Searing a chop that thick won't get you very much, doneness-wise. If you sear it long enough to seriously affect the interior, you might as well have cooked it traditionally anyway.

 

You say that 132°F is underdone for your taste. I'd bump the temp to 136 - 138°F and let it swim another 75 minutes or so.

  • Like 3
  • Thanks 1

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

Link to comment
Share on other sites

9 hours ago, TdeV said:

IMG_4917_cropped.thumb.jpg.4f5d568de1c9bb2f17271185c8182101.jpg

 

I did the 2+" thick pork chops for 3.5 hours at 132ºF.

 

DH thought it was fine. For me, it was too rare. There are two remaining vacuum-sealed chops. What do I do with them? Sous vide for another 3.5 hours at 134ºF? That would mean the meat would have cooked for 6.5 hours – too long surely.

 

Edited to add link to Dinner thread post.

raise the temp to  138 withe same cook time. That'll take out some pink.

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

16 hours ago, Dave the Cook said:

Searing a chop that thick won't get you very much, doneness-wise. If you sear it long enough to seriously affect the interior, you might as well have cooked it traditionally anyway.

 

You say that 132°F is underdone for your taste. I'd bump the temp to 136 - 138°F and let it swim another 75 minutes or so.

The other option, I guess, since the DH likes the pork the way it is, is to sear slices. 

  • Like 2
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Anyone tried pork loin SV in the style of a confit? I tried an old school confit of it back in the day, I'm trying to find another way that is easier.

 

Also, I am assuming I could use duck fat instead of rendered lard. Last time I rendered any quantity of lard in the house, my wife hated the smell and said never again.

Link to comment
Share on other sites

2 hours ago, billyhill said:

Anyone tried pork loin SV in the style of a confit? I tried an old school confit of it back in the day, I'm trying to find another way that is easier.

 

Also, I am assuming I could use duck fat instead of rendered lard. Last time I rendered any quantity of lard in the house, my wife hated the smell and said never again.

 

Smart wife🙂

  • Haha 1
Link to comment
Share on other sites

  • 2 weeks later...

SV about 1 1/2 lbs pork loin, 3 hours at 140. Added to a "gravy" base that included home made chicken stock, Sav Blanc, onions, shallots, garlic, carrots, and celery. Thickened with beurre manie. Not bad at all on jasmine rice.

Edited by billyhill
additions (log)
  • Like 1
Link to comment
Share on other sites

@Duvel 

 

wow

 

Im intrigued re:  Veal in Germany ( and other EU like laces )

 

as  Veal is the dish 

 

blanquette de veau .

 

so very high  on the Roster 

 

of very very best dishes 

 

ever.

 

as I understand it here 

 

would you see Veal 

 

walk on by as its not Veal 

 

from the european area ' s.

 

are there other cuts you have considered

 

from you Meat Venues ?

 

thanks

Link to comment
Share on other sites

CD3C5F49-06F6-490D-BCCE-E45CA52164E7.thumb.jpeg.bd0f3c81668779956d577da2f13895a4.jpeg

 

A lovely food gift. Striploin going in for a bath at 54.5°C for an hour and a half.  

  • Like 9
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

×
×
  • Create New...