7/14/2023 0 Comments Sous vide pork chops and diarreaThese Sous Vide Pork Chops are the most tender and juicy I have ever I had hands down and that is not hyperbole that’s the truth! To sous vide is to place food in a plastic pouch and cook it in a water bath for multiple hours till the food is perfectly cooked. For those of you who don’t know sous vide in French means “magic juice” or “under vacuum” depending on your regional dialect. Today we are going to Sous Vide Pork Chop. And in closing, I just wanna share with you what Shakespeare said, sous vide or not sous vide, that is the question. Your subscription goes a long way in supporting our channel. If you like our video, please give us a thumbs up or even better, subscribe to our YouTube channel for future updates. Our motto at Red Meat Lover is cooking meat made easy and that's just what we strive to show you in every single video we make. I can't wait to try these out and see how they taste. But now, let's cut in and see how they look. This is my favorite way to make pork chops now and if you don't own a sous vide machine, I suggest you consider adding one to your kitchen. We can cut right in and we don't have to worry about losing all the meat juices like we do with traditional cooking methods. The very best part about this is, technique, is that you don't have to let your meat rest when it's done cooking. They're seared on all side and we're ready to dig right in. All right, we're gonna let those cook for 30 seconds on this side, then we're gonna flip 'em and let 'em cook for another 30 seconds and then we're gonna make sure that we sear the fat cap and the sides as best as we can to get that awesome sear all over. Love that sound, that sound right there is the sound of tasty. So let's go ahead and drop these guys on here. So, while I'm waiting for this to heat up, I'll just have a drink. We wanna get a nice sear 'cause we're only searing 'em for a very short amount of time. This is gonna take a few minutes to get blazing hot, we really wanna see that smoke coming off the top. A lot of it ran out with those juices so I'm just gonna a little bit more on there to both sides. And I'm just gonna also add just a little bit more seasoning. While that's waiting to heat up, I'm gonna go ahead and pat these dry with a paper towel. So what I'm gonna do is I'm gonna get some of this olive oil get it added to the skillet, about a tablespoon, not too much, and let that get nice and hot. Don't worry, we're gonna get it on there by searing these really quickly, about 30 to 35 seconds per side, in the cast iron skillet. That's when we get that great caramelization on the exterior. They're missing that great sear on the outside. All right, these have been cooking now for three hours and as you can see they don't look really pretty. You can grab a beer or a smooth bourbon, watch the game, and hang out. Clip 'em to the side, and I do that so the bag doesn't interact with the machine and that's it. So now, all we need to do, is place these chops into their little meat bath right here. We're gonna set this machine to 140 degrees. You can attach this machine to nearly anything that holds water but today we're using this small cooler because the cooler retains heat really well. It's basically a warm little meat bath, if you will, where the machine controls the temperature of the water in here for a sustained period of time. Sous vide is a French term that means under vacuum. Seriously, these are going to be absolutely fantastic. Next, we threw in some butter and some thyme and we sealed these using our vacuum sealer. I mean, whatever suits your palate, go ahead and use that. We've seasoned these using JoJo Rub and we've included a link in the description below but you can really use whatever you like. I'm sure you've had that happen to you before but that's where this method comes in really handy. Because they're really lean cuts of pork, they can easily dry out using traditional cooking methods. See, we bought a full pork loin and hand cut these a little over an inch thick. Today we're using thick cut boneless loin chops. Seriously they are the most tender chops I've ever had, hands down, and that's not hyperbole, that's the truth. Today I'm excited to share these sous vide pork chops with you because I am absolutely blown away by the results. ♪ This is how we get it done ♪ ♪ This is how we do it, do it ♪ ♪ This is how we get it done ♪ I recently bought this sous vide machine and I've been trying out a lot of new recipes. These chops are so tender they'll melt in your mouth so follow me and let's turn up the tasty. Hey everybody, I'm Joey and today we're cooking thick cut pork chops using the sous vide method.
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