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Joined: Jan 2005
Posts: 38,849
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,849 |
I've never heard the term "Sous vide"
Anyone care to enlighten me?
All I know, is my pork chops come out TOUGH most of the time.
Am willing to give almost anything a try,
Thanks!
Virgil B. And aawwaaayy we go!
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Jul 2006
Posts: 2,736
Campfire Regular
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Campfire Regular
Joined: Jul 2006
Posts: 2,736 |
Sous vide is a method of cooking in which food is placed in a watertight plastic pouch(I vaccum seal) and cooked in a water bath for longer than usual cooking times at an accurate very regulated temperature. You will need a water heating/circulator device like an Anova Precision Cooker and a common large kitchen pot. You also need a way to sear most items after you remove them from the water bath. The length of cooking time is not critical, but for tough cuts of meat longer(6 hours or longer) helps to tenderize. If really want to try it, google is your friend.
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Joined: May 2016
Posts: 60,270
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,270 |
Pork is overcooked almost as a rule.
I am MAGA.
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Joined: Oct 2018
Posts: 845
Campfire Regular
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Campfire Regular
Joined: Oct 2018
Posts: 845 |
Pork is overcooked almost as a rule.
X2
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Joined: Nov 2008
Posts: 844
Campfire Regular
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Campfire Regular
Joined: Nov 2008
Posts: 844 |
I used to just cut into thick steaks and grill them. Then someone here posted the Canadian Bacon thread....... Now, I mostly brine them and then smoke them. Its tender, taste great (like ham) and makes the best sandwiches!
Still do grilled pork chops, add a little BBQ sauce every once in a while to change things up!
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Joined: Feb 2001
Posts: 8,532
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2001
Posts: 8,532 |
super T;
Thanks for the information!
Sounds like quite a time consuming process to get pork to a tender state.
Think I'll try marinating chops in pineapple juice over night first, then cook to medium rare.
Virgil B.
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Joined: Sep 2009
Posts: 41,947
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,947 |
Pork is overcooked almost as a rule.
Not mine !! But you knew that, didn't you Jim ?
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Sous vide is a method of cooking in which food is placed in a watertight plastic pouch(I vaccum seal) and cooked in a water bath for longer than usual cooking times at an accurate very regulated temperature. You will need a water heating/circulator device like an Anova Precision Cooker and a common large kitchen pot. You also need a way to sear most items after you remove them from the water bath. The length of cooking time is not critical, but for tough cuts of meat longer(6 hours or longer) helps to tenderize. If really want to try it, google is your friend. Use this when I need to make steaks, chops in a hurry after coming home. I use a small cooler for the water bath. Heat the grill up, bounce em across it and ready to eat.
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Joined: Oct 2004
Posts: 16,908
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
Pork is overcooked almost as a rule.
Not mine !! But you knew that, didn't you Jim ? Sear first one or both sides. Covered skillet cooked low heat
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Joined: Sep 2014
Posts: 21,758
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,758 |
Psssssssst!
Pork loin sandwiches, ain't pork loin.
Seriously!
It's pork steak. Shoulder.
Sliced thin, deboned, tenderized.
That's why it is juicer, and more flavorful.
A working muscle, with more fat.
Parents who say they have good kids..Usually don't!
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Joined: Aug 2005
Posts: 28,234
Campfire Ranger
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Campfire Ranger
Joined: Aug 2005
Posts: 28,234 |
Pork is overcooked almost as a rule.
Not mine !! But you knew that, didn't you Jim ? Sear first one or both sides. Covered skillet cooked low heat to an internal temp of 145* and that's it.
It is irrelevant what you think. What matters is the TRUTH.
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Joined: Oct 2004
Posts: 16,908
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
to an internal temp of 145* and that's it. Not always my friend. I eat PL quite often and found that's not cut in stone. I can make PL to 145* that's tough as a boot or tender and moist depending on the process rather than just cooking to temp. YMMV. Peace.
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Joined: May 2016
Posts: 60,270
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,270 |
Pork is overcooked almost as a rule.
Not mine !! But you knew that, didn't you Jim ? I did know that. One of these days I am gonna send you a worming pill!
I am MAGA.
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Joined: Sep 2009
Posts: 41,947
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,947 |
Richard was kind enough to bring us up some bone in, Iowa double pork chops, last summer. Decided to do them while camping at our local Provincial Park. Dry rub marinated overnight. Smoked those bad boys to 121*f internal, then finished/seared the heck outta them in hot CI ! Absolutely tender, juicy & delicious. ![[Linked Image from i.imgur.com]](https://i.imgur.com/qSIqvpP.jpg) ![[Linked Image from i.imgur.com]](https://i.imgur.com/aO1yU21.jpg) ![[Linked Image from i.imgur.com]](https://i.imgur.com/TASwz1M.jpg) ![[Linked Image from i.imgur.com]](https://i.imgur.com/kfogiX0.jpg) ![[Linked Image from i.imgur.com]](https://i.imgur.com/4BRpJXc.jpg) ![[Linked Image from i.imgur.com]](https://i.imgur.com/BDCGrT2.jpg) Thank you, again, Richard - OUTSTANDING !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Apr 2017
Posts: 19,569
Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,569 |
Absolutely no reason to cook whole pork cuts beyond 140-145 with a rest time of 5-30 minutes depending on size of cut.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Absolutely no reason to cook whole pork cuts beyond 140-145 with a rest time of 5-30 minutes depending on size of cut. Trichinosis is supposed to be dead by then. Some sources say 132 some 137
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Joined: May 2016
Posts: 60,270
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,270 |
Might help to start with good pork, eh Paul??
I am MAGA.
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Joined: Sep 2009
Posts: 41,947
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,947 |
Yes Mate, & these were great.
The locally produced (hobby farm) pork & lamb I buy, are amazing too.
I do not hesitate to pay whatever they are asking.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: May 2016
Posts: 60,270
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,270 |
I am MAGA.
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Joined: Sep 2011
Posts: 60,722
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,722 |
Have some apple pie whist you are mullin' it over.  ![[Linked Image from i.imgur.com]](https://i.imgur.com/tUaSnTy.jpg)
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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