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The Sous Vide Digest (edit: Costco sale starts today, 11/24)
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quote:
Originally posted by Steve Miller:

If you decide to do pork chops, see if you can find a butcher who will them a true 2 inches thick. It would be impossible to cook a chop like that normally but with sous vide they come out perfectly. I know the USDA recommendation used to be for 165° for pork but the newer recommendations allow for 145° if you keep it at that temperature long enough. According to what I’ve read two hours is long enough. The meat comes up slightly pink at 145 and if that bothers you maybe kick it up to 150 or so. The result is amazing.


Went to a small local butcher shop today where they cut us some 2” chops. Will report back after I cook them.


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Posts: 29768 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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Muffin's Sister just got one. Maybe I can entice her to come back and post by telling her about this thread.


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Posts: 14688 | Location: Florida | Registered: 22 April 2005Reply With QuoteReport This Post
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Bone-in 2" thick pork chops today. Decided on 147.5 degrees for three hours. Since this was my first time cooking pork with this method I decided not to stuff them and just made the stuffing on the side.

The most unbelievably tender pork I've ever had.

I also decided to try a mayonnaise sear. After you take the chops out of the sous vide bath you pat the meat dry, smear it on all sides with mayonnaise, and then either throw it on the grill or in a hot skillet. It gives an amazing crust with a lot less spattering than other methods. Definitely the way to go.

The bone makes it a little harder to sear. I really like the flavor that a bone adds, but I'm thinking that boneless has its advantages in other respects.

So far, so good. Steve, you are my sous vide guru!

I want to try this recipe:

https://sousvideways.com/sous-...mic-sage-pork-chops/


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Posts: 29768 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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Isn’t it great?

I have a pork tenderloin in the freezer to make this weekend. I think I’ll try that recipe!
ThumbsUp


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Posts: 30303 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
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Let me know how it turns out for you. Mr wtg orders a Berkshire pork chop with a balsamic glaze at one of our favorite restaurants. I'd like to try to duplicate it and thought that recipe might be a starting point.


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Posts: 29768 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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The pork tenderloin came out great!

Meanwhile, these came today from Amazon. No more saucepan full of water on top of the bag to keep it underwater. ThumbsUp


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Posts: 30303 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
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I’ll be interested in how those work out.

I’ve had really good luck with the water displacement method. I put the meat in a ziplock bag and zip it almost completely, leaving maybe an inch open.. I submerge the bag in water, keeping just the opening above the water. The water pressure forces the air out of the bag and I zip the bag shut. It’s not a vacuum seal, but it’s good enough so that the bag doesn’t float.

How long and at what temp did you cook the pork tenderloin?


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Posts: 29768 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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I used this recipe:

https://www.seriouseats.com/re...nderloin-recipe.html

140 degrees for about 4 hours.


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Posts: 30303 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
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I bought two turkeys at Costco, one to cook for Thanksgiving and the other to freeze. I'm making the Julia Child/America's Test Kitchen deconstructed turkey for the holiday.

I'm considering this for the second bird sometime down the road:

https://blog.williams-sonoma.c...thanksgiving-turkey/

Whaddya think?


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Posts: 29768 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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I don’t care much for that recipe. Turkey at 165 degrees is nearly inedible.

I think this one is closer, not sure on the dry brine. Maybe a proper wet brine and heaping handfuls of herbs. Rosemary, thyme and plenty of sage. Lemon too, Lemon makes poultry taste like you boiled it in butter.

https://sousvideways.com/foolproof-sous-vide-turkey/


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Posts: 30303 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
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A tip:

Cutting out the backbone is a snap with a sturdy pair of shears. I tried it with a knife and nearly killed myself.


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Posts: 30303 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
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Thanks for the warning.

I'm pretty experienced at deconstructing turkeys; been cooking them that way for many years. I've removed the backbone with a knife but prefer to use poultry shears.

Some good info in that sous vide recipe for the turkey, though I'm not sure about the spatchcocking. I'm leaning toward taking the legs/thighs off like I do now and having them cook separately from the breast. I also remove the thigh bone, which really helps when you're roasting. Not sure if it's necessary for sous vide.

I'll think about it and research it some more, but I'm definitely up for an experiment.


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Posts: 29768 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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Speaking of hacking up poultry, Jacques Pepin has a three hour YouTube video where he teaches how to do all sorts of things. Part of the series is how to butcher a chicken depending on what you are going to do with it. 4-5 different ways IIRC.

One thing common to all of the methods is to remove the wishbone first - it’s supposed to make everything else easier. He even removes it if he is going to carve a whole bird at table.


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Posts: 30303 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
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Costco sale starts today!

https://www.costco.com/anova-s...oduct.100671168.html


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