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IP or Sous Vide???


Kim Shook
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  • 2 weeks later...

I have another IP or SV question and hope folks see this.  At Kroger today, I found two packages of 1 1/2-inch thick, very large, bone-in, center cut pork loin chops at $3.37/lb.  I'd love some advice about them.  I have 4 chops (I'll only cook 2 at a time, most likely).  I'm thinking no matter what I end up doing, I'll brine them.  Help, please!  Ta!

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@Kim Shook

 

nice !

 

for me  SV always trumps ( not The Donald , BTW )

 

iP for meat.  I like meat at 130.1 , until very tender.

 

SV  doesnt do everyitng , i.e. the Crust

 

but the meat at 130  retains flavor and moisture .

 

now I must confess :

 

very early in in the iPot thread

 

@Anna N

 

did some baby Back ribs  I had two of them in the freezer

 

and tried those iPoted w a high temp broil in the CSO

 

as described by @Anna N

 

stucked them Right Off The Bone !

 

so Id SV all the chops

 

in bags for one or two

 

at 130 until tender

 

then  torch after patting  dry or just enjoy that way/

 

if those chops have decent fat around them or in them

 

then maybe  2 for the SV and 2 for the iPot

 

i can't wall you the times for the iPot

 

maybe other might

 

its going to be Delicious  eating either way

 

pleas report  back

 

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56 minutes ago, Kim Shook said:

I have another IP or SV question and hope folks see this.  At Kroger today, I found two packages of 1 1/2-inch thick, very large, bone-in, center cut pork loin chops at $3.37/lb.  I'd love some advice about them.  I have 4 chops (I'll only cook 2 at a time, most likely).  I'm thinking no matter what I end up doing, I'll brine them.  Help, please!  Ta!

I’d do SV 138 x2 hours and brown on the stove.  I think I’d remove the bone. It adds nothing flavor wise and makes it hard to brown in a pan. 

 

For me 130 is a little too red aesthetically for pork

Edited by gfweb (log)
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@gfwe

 

you are right for some things 

 

i.e.:  remove the bone 

 

So

 

you are an ""esthetically"  eater ?

 

i don't even know that that means

 

dans the mouth ?

 

so get some sort of blind ting-ey

 

and understand

 

Pork  130 'til tender is the 

 

best Mouth Full 

 

re: pork  that's worth 

 

understanting

 

in the Mouth

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I would hit them with a dry barbecue rub, SV them at 140 (sue me, I can't go rare pork; will eat a good steak as rare as you want to give it to me, but not pork), then chill them, then sear them on the grill with a barbecue sauce baste to assist in creating a nice crust.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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2 hours ago, rotuts said:

@gfwe

 

you are right for some things 

 

i.e.:  remove the bone 

 

So

 

you are an ""esthetically"  eater ?

 

i don't even know that that means

 

dans the mouth ?

 

so get some sort of blind ting-ey

 

and understand

 

Pork  130 'til tender is the 

 

best Mouth Full 

 

re: pork  that's worth 

 

understanting

 

in the Mouth

I like pink pork tenderloin. But a chop to me needs a few more degrees. Might even be tenderness issues at 130.

 

I must experiment  

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@gfweb

 

Might even be tenderness issues at 130 "

 

what's going on here ?

 

have some Lost their SV minds ?

 

SV Tenderness is Time , not Temp

 

 USDA  trichinosis issues ?

just pretend its Lamb.

 

Edited by rotuts (log)
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Also consider the quality of the meat which for a pork chop I might lean towards this being very important.  Some of my most delicious chops have been from Berkshire chops.

 

Always find these entries interesting.

 

https://www.seriouseats.com/2016/04/food-lab-complete-guide-to-sous-vide-pork-chops.html

 

 

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6 minutes ago, rotuts said:

@gfweb

 

Might even be tenderness issues at 130 "

 

what's going on here ?

 

have some Lost their SV minds ?

 

SV Tenderness is Time , not Temp

 

 USDA  trichinosis issues ?

just pretend its Lamb.

 

 

 

Raw meat isn’t very tender unless it’s tenderloin or something like it.  Tough meat certainly tenderizes with time rather than temp, but I’ve been surprised at how something  like a strip steak is more tender at 130 than 124f for an hour Sv. 

 

No , not trich issues for me. If there were I’d just freeze it first. (Only polar bear trich can survive freezing)

 

But even lamb chops taste better at 134 than 130. Better texture. 

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51 minutes ago, gfweb said:

 

Raw meat isn’t very tender unless it’s tenderloin or something like it.  Tough meat certainly tenderizes with time rather than temp, but I’ve been surprised at how something  like a strip steak is more tender at 130 than 124f for an hour Sv. 

 

No , not trich issues for me. If there were I’d just freeze it first. (Only polar bear trich can survive freezing)

 

But even lamb chops taste better at 134 than 130. Better texture. 

 

Pork is negotiable.  Lamb chops close to well done for me.

 

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Thanks so much everyone!  From the pork loins that I've cooked so far, I think we prefer a higher temperature, so I'll probably go 135F.  I really like @kayb's BBQ idea!  When I was a kid, my mom used to do "BBQ" pork chops a lot and I haven't had them for years.  Of course, hers were about 1/2-inch thick and cooked to death as pork usually was in the 60's.  😉

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