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Sous Vide Part 2

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Comments

  • NDG
    NDG Posts: 2,435
    YES pork chop is on my short list.  Only pork I have put in SV was to warm-up frozen pulled pork!
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Canugghead
    Canugghead Posts: 13,721
    Not sure if I'm describing it properly, for me SV steak is bland not so much in flavour but in texture, if there's such a thing. I've more or less settled on pre-searing on CI, then 250 low and slow in the kitchen box (post sear optional), blasphemy I know but to each his own ;)
    canuckland
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