Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: drholly on March 02, 2015, 09:08:51 PM
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Some simple pork chops with roasted potatoes and gravy...
The chops were sent into the tub yesterday - but someone forgot to tell me we were going out for my daughter's BF's birthday last night - sushi... it was excellent. So the chops went into the fridge and waited for tonight. Back in the tub at 134.5. Put some taters on at 400* to roast about an hour before the chops were ready. Came together very nice - mmmm mmm good.
[attachments deleted after 6 months]
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There is a certain amount of forgiveness in SV cooking. I have had success with taking the meat out of the pool and putting it in the refrigerator for later use.
Nice recovery, David.
Art
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Plate me please. That is right up my alley
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Art - not perfect - but still nice. They worked, probably would have been better at the right time - will try again.
The roasted taters were the boss though!
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Looks good to me David!
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A simple dinner that is simply fantastic looking. That shot of the potatoes and lemon slices is great ;)
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I love some lemons - cooked or squeezed to add some life to dinner.
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Great looking dinner, gotta love the forgiveness in sous vide. ;)
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I'll take it for breakfast.
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David, that looks delicious.
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That is a fine looking plate!
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David that plate looks excellent!
Love the look of the taters!
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Nice lookin' supper.
Do you just come up with stuff or are you using a recipe? Either way it sure turned out.
Just sayin'...
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Nice lookin' supper.
Do you just come up with stuff or are you using a recipe? Either way it sure turned out.
Just sayin'...
Hey Jaxon,
I use the net and folks like you for ideas, times and temps on sous vide - still learning this technique. I also readily borrow any ideas I can find. Not big on recipes - I use the braille method - cook by taste and feel.
D
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Looks great! And interesting experience with cooking being interrupted. Good to know this can work.
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Cookus interruptus.
Not at all disturbing.
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Cookus interruptus.
;D ;D ;D ;) ;D ;D
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Now that is my kind of chop; THICK CUT!
I bet they were absolutely succulent cooking them like that.
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Now that is my kind of chop; THICK CUT!
I bet they were absolutely succulent cooking them like that.
Juicy and the flavor from the rub - FS&B - oh my goodness!
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Looks great. I hate it when I get an overcooked chop and those look perfect.
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That definitely looks great.
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Very nice cook David! Everything looks great!