Yeah, open the doors and windows! Did you use oil on the pan? I like to leave it out and just use a non stick pan.
Try without any oil next time, as long as your cast iron is well seasoned. And get that pan hotter. For steak I like throwing in some butter at the end. Did you pat the pork chop dry before searing?
Are the souse vide containers worth it? Been doing 10 chicken thighs as meal prep and it's getting tough in my largerst pot. If so any better than the other?
Perhaps it's just the angle (where's Copa when I need him?) But it looks like the chops are sticking out of the water?
With chops I adjust the temps with the thickness. Less than an inch I got 132-134, inch or larger I go 134. Then sear for a great flavor. Pork chops might overtake chicken for my favorite easy recipie.
Yeah chops were less than an inch so 140 dried them out. I’ll try 134 next go round with a thicker chop.
Correct. But if you're trying to sear the shit out of them and they're small you can get higher than you want. But if you're doing things correctly they still shouldn't be dried out.
Until like 2-3 years ago every pork chop was cooked to 165 and now we got peeps eating them at 146 because they seared too long after a sous vide talking about it's dry
Vegetable is about 350 on the smoke point chart which is how you smoked your house out and subsequently dried out your chops.. But it happens...... Like someone else mentioned, avacado is the way to go, highest sear point and optimal for health if you are into that sort of thing. It's not the total answer though, just what I prefer when pan searing.
I'm sure. I'm just saying it was like 5 years ago before the USDA dropped the safe temperature down to like 140 or whatever
You are exactly right, however if you start a sear at 140 and it’s thin, then you have a lot less time to get a good sear before you raise the internal temp too high. That’s what happened to mine. I seared too long and it dried it out. I tend to sear mine too long. So I lower my temps to fix that issue. I cook ribeyes at 125 and after my decent sear job it’s a perfect Med Rare.
Update, avacado oil on super high still smokes, alot. Order a 12 court container for sous vide with lid,
Pittsburgh that hoe. I've got a ribeye and duck quarters in the fridge ready for the sous vide this week.
Leaner cuts are more suited to sous vide imo. Much easier to dry out a cut cooking it traditional ways when it's lean to begin with. With sous vide, you don't have to worry about that. But with that said, sous vide is great for lean and fatty cuts both.
Well you're on TMB so you know every tang. Agreed though, tough cuts sous vided for a long time are a treasure.
Did some sous vide New York strips last night. I put some fresh pepper on them and seared on the flattop. They came out pretty good but I burnt the shit out of my hand searing on the grill...that shit gets wild around 700-800*. I may stick to the skillet next time.
Smart things your gf/wives do meets the sous vide thread. Doing chicken tonight and I thawed it out when I left this morning. Gf gets off work earlier than I do so at 4 I told her what to put on the chicken and olive oil in the bag. Well I get home and I see that the chicken which has been going for 1:45 is against each other like hands during a high five. I mean women these days can’t even do kitchen things right. Guess I’ll be searing one side longer than the other tonight.
I may be in the minority but I keep my chicken frozen and go directly to the Sous Vide at room temp. I then crank to 140 and let the Sous Vide defrost my chicken or whatever. It takes longer to bring to the cooking temp but I add some time to the cook time to ensure I get it completely cooked.
A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. What I was going for was extra nice char on the outside.
My brother in law got a BGE a few years after I did. We drove 4 hours to Tampa after work on a Friday to visit them. He said to me “we’re making steaks upon arrival”. So I think to myself, if I were making steaks, I’d have started an hour before my guests got here being that it was 9 pm. He starts his egg up when we get there and gets it going full blast. Like literally couldn’t even close the lid if he wanted to. Throws the steaks on into a cauldron of fire. It’s so hot he can’t even flip them. I run inside and grab oven mits from inside so that I can at least pull the ribeyes off. Absolutely charred to a crisp. I guess he’s from Pittsburgh via Colombia.
This describes my first pizza experience on my Acorn. Flames shooting up everywhere with 20 people on my backporch feet away not realizing I'm winging it.