Sous vide

jonumberone · 11-30-2015, 07:27 AM

I finally moved on to some white meat
Pork Chops seasoned with salt, pepper, fresh peeled garlic and Rosemary.
Served over sauteed cabbage and some sauteed apples on the side.
140° for 45 minutes. Finished, also, in cast iron.

These were the perfect pork chops!
Wonderfully moist and tender.
I was finally 100% happy with the sear I got, too!

Lastly I moved onto a 50oz ribeye steak.
I don't think the pics do it justice. This was a massive hunk of a steak!
Simple salt & pepper seasoning.
Again, 132° for 90 min. This time I finished over charcoal.

Just amazing!
I would've never been able to cook a steak like this, this well, without the sous vide method.

11-30-2015, 07:27 AM	#4
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,491 Trading: (62)	Re: Sous vide I finally moved on to some white meat Pork Chops seasoned with salt, pepper, fresh peeled garlic and Rosemary. Served over sauteed cabbage and some sauteed apples on the side. 140° for 45 minutes. Finished, also, in cast iron. These were the perfect pork chops! Wonderfully moist and tender. I was finally 100% happy with the sear I got, too! Lastly I moved onto a 50oz ribeye steak. I don't think the pics do it justice. This was a massive hunk of a steak! Simple salt & pepper seasoning. Again, 132° for 90 min. This time I finished over charcoal. Just amazing! I would've never been able to cook a steak like this, this well, without the sous vide method. __________________ Sex junkie looking for a dealer