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Why not start out simple? Brine the chops for a couple of hours, then rinse off excess salt. Bag and seal one chop per bag. Cook in preheated Demi at 135F for about three hours. Remove and pat dry. Season before searing over hot coals in the egg. (about 40 seconds per side)Yum, yum
"However, brining the chops before cooking it SV will help inhibit the secretion of white protein, known as albumen" cool tip. do you know if this works outside of SV, and with other stuff prone to ooze (like salmon)?
Maybe we should have a sous vide forum also.
Maybe we should have a sous vide forum also. You might want to check out e-Gullet. In their cooking sub-forum, the sous vide discussion is currently running close to 60 pages long. There is also an index to earlier discussion threads. Answering questions about SV is what got the Modernist Cuisine project started.
Sorry to hi-jack the "hi-jacked" thread but the chops are in the Demi now. I just made some herbed potatoes earlier, I'll bring them back to temp when the chops hit the egg!
newport: welp. looks like you and i have been very bad the past two days talking about something brought up in a sous vide thread, by continuing to talk about it in the sous vide thread.to the extent that i contributed to your delinquency, i'm sorry. )
Yes I am sorry as well we are supposed to use the designated Cen-Tex sous vide thread )
This forum does not have enough Bieber or other OT stuff. I need to reevaluate this forum for my purposes.
The chops are going on soon. I know Justin Bieber - he took lessons where I work!