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Pork Chops


helenas

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4 hours ago, rotuts said:

@Tropicalsenior 

 

I completely  agree with you.

 

what SV does , is eliminate the '10 to 15 minute ' part of your Rx .

 

a variable.  you brown later.   

 

you get more time to do something else.

 

granted , understanding that variable consistently

 

is what makes great chefs.

 

properly understanding SV' potentioal

 

makes anyone a  a great Sous Chef.

 

This is a HUGE advantage for me using SV.  I love that I can hold something at temp for awhile and let the rest of the meal "catch up".  At 64 years old and having cooked since I was in HS, I should be able to time all the elements of a meal perfectly.  But I can't and SV helps immensely.  

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