Testing 1, 2 Anova over!

[muebe]

Those still look outstanding Bigg!


With chops that are thin having them with a finish sear is going to cook them more than you would like defeating the reason to Sous Vide.

The best chops I have made with Sous Vide are the thick ones. They end up perfectly cooked!

If making thin chops a finish sear with a torch or pre searing might be the best option. Just think about how little time it takes just to cook thin chops normally.

[1Bigg_ER]

I chilled these before searing. But I think pigs are generally leaner these days and chops fall victim to that.
These were my first chops in a looooooooong time for that very reason.

[1Bigg_ER]

Had some downtime so I prepped some carrots, rolled them in duck fat, maple syrup, salt and pepper. Vacuum sealed and into the hot tub time machine at 183 for an hour.
Quickly chilled and refrigerated for quick sautee during the week.



Sous vide convinience.

[Las Vegan Cajun]

Those carrots sound like they are gonna taste real good.

[drholly]

Those carrots sound like they are gonna taste real good.

They LOOK that way too!

[1Bigg_ER]

Those carrots sound like they are gonna taste real good.

I normally do these on the stovetop. Get them slightly caramelized in ghee, braise in stock until tender with most of the liquid gone. Add maple syrup coat well and enjoy.

[africanmeat]

Wow i am lost of words (don't happen frequently ).you are doing amazing food . i am drooling .
Bigg i think you just crossed the non return line .
it is like smoking if it stands to long and you can catch you will smoke it .
now i think that every body in your household must be careful not to stand in on place to long .
keep it coming .

[1Bigg_ER]

Wow i am lost of words (don't happen frequently ).you are doing amazing food . i am drooling .
Bigg i think you just crossed the non return line .
it is like smoking if it stands to long and you can catch you will smoke it .
now i think that every body in your household must be careful not to stand in on place to long .
keep it coming .

LOL!! Thank you sir!

[1Bigg_ER]

Tried pork chops again. First attempt, 140 for 3 hours,  wasn't impressive. Flavor was there but not tenderness. This time, tender but not as I'd like. I think I'm done pork loin chops..... Again.
Had this at 140, dropped them on my way to work. Got em out on my way back.