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That's the beauty of sous vide. On a cook such as this you could set up for a temp of 145* or 150* or even 160* for the chops that are going to become way overcooked for those that like them that way, then drop the temp down to the doneness that you prefer for the next 3 hours and throw yours in with theirs. When you are ready, take them all out and do the reverse sear and everyone is happytheyolksonyou said:Not at my house. I'd have to eat them all. If it has no grain, it's chewy and no go. I like my pork "undercooked" but everyone else complains.