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Pork Chops

By helenas
February 7, 2003 in Cooking

Followers 1

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Kim Shook

Posted November 27, 2023

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Posted November 27, 2023

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.