First Sous Vide Cook

Ragingirishman2 · April 22

I finally had the time and inclination to try my Anova. I did a simple pork chop for lunch.

I pulled 2 chops from the chest freezer and thawed them because I saw people cook them seasoned. I seasoned with Smokehouse Maple and resealed them for the bath. I used the Anova app preset for pork chop and cooked them at 142 for 40 min. They temped at 138 out of the bag and rested while I heated up the CI skillet for a butter basted sear.

I’m happy for a first run. The pork chops weren’t dry and it was a very fast and easy cook. Next time I won’t worry about the thaw and pre-season and just start the cook from the freezer. Comments and suggestions welcome.

GrateEggspectations · April 23

Looks like a big success. Congrats on your foray into SV.

I often buy a loin and portion out chops. If doing so for SV, I sometimes trim and season before the vac seal and the freezer - that way, I can throw them directly into the hot tub from frozen and only need to torch them once pulled out.

GrateEggspectations · April 23

Added thought…. While I love a cast iron sear, I sometimes find it brings the IT up too high after SV. To counteract, I often either: i) set the SV temp extra low before the CI finish, or ii) torch to finish. The torch provides for really intense heat, so it’s easy to char the outside while not messing with the IT. Don’t like the finish as much as the CI, but it’s the safer option.

https://www.bernzomatic.com/Products/Hand-Torches/Instant-On-Off/DuraCast-8000-Torch-TS8000T

A torch like this is also amazing for starting your charcoal.

Ragingirishman2 · April 23

I noticed that my IT did rise a bunch when doing the sear. Thanks for the torch info.

MasterC · April 23

Nice job, keep it up.

GrateEggspectations · April 23

Ragingirishman2 said:

I noticed that my IT did rise a bunch when doing the sear. Thanks for the torch info.

Yup. If you go with a torch, know that Searzall makes an attachment for culinary torching. I never bothered to get one, but suspect it’s worthwhile.

https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO

MasterC · April 23

I second a searzall

Ragingirishman2 · April 24

I love a good flame thrower

caliking · April 24

Nice, @Ragingirishman2 !

if searing in a pan is your preferred method, consider cooling the protein prior to searing.

If I can plan ahead, I’ll SV the meat after dinner some day, cool it, and stash in the fridge for a couple of days.

Sear in a pan on the day of service. IT stays ok, and takes some pressure off of getting everything ready for dinner, at a reasonable time that night.

Ragingirishman2 · April 24

@caliking That is a great idea! I’m trying to meal prep for a few days in the week so this would be a good alternative.

First Sous Vide Cook

Comments

Categories