Quote:
Originally Posted by CigarNut
A different Sous Vide question:
When looking at cook times and temps on the internet I see huge variances -- some will say to cook at 135* for 2 hours and others will say 138*/140 for 45 minutes. I've seen this beef, lamb and now pork (1" pork loin chops). How do you know which time/temp combination to go with?
|
The time/temp are minimums. I use the temp that I want for my doneness and am playing with the duration since it won't cook the meat any more but will affect texture.