Sous Vide New User Question

[JustPeachy]

I’m pretty chuffed with the hamburgers I made last night! I did them at 135f/2h.
Now I’m debating whether to save the others and cook some pork chops tonight.
Just trying to figure out the time/temp for these 2" chops I’ve got!

[matt]

Cook pork chops like you would a beef steak…if you like rare go rare. I use 131 then chill then sear. If you are not chilling after sous then I would go even lower as the sear will increase the temp beyond where you want it.

[LeCheffre]

I prefer pork chops at 135*. 131 is too slippery for me.

You should always shock.

[matt]

Shocking has a place but its not needed. There is zero chance the temp will keep going up once you take the food out. There is zero carry over.

[matt]

If I don’t have time to chill I just pull out the food and take it out of the bag and let it cool down on a rack before I sear it.

[JustPeachy]

@LeCheffre @matt These chops are 2" thick and I don’t mind a little pink pork. I just want it to be tender/juicy. Not sure what is meant by “slippery” and I’m wondering about how many hours it’s going to take. 2? 3?
TIA guys!

[matt]

Sous Vide Pork Chops Recipe

[matt]

Slippery is a word used for meat thats not cooked to a certain doneness. Think about “underdone” pork or chicken.

The texture is different. It can also be shiny at this level, or fleshy.

[JustPeachy]

Thanks Matt, got it!
I feel a Bearnaise Sauce in my near future.

[LeCheffre]

if you don’t like the grey band of overcooked meat between the sear and the center, shocking is worth doing.

[matt]

I don’t even have that on the grill…thats amateur level shit

[matt]

This is 100% on the grill.

[JustPeachy]

I wanted to thank y’all for all the help! Yesterday, I had a corned beef brisket that I sous vide for 38hrs. My first long cook and it was… just… Phenomenal! So much better than when baking in the oven the regular route, I can’t even describe it. I was also testing cooking from frozen. It worked beautifully! Still working on my learning curve for temps/times but it’s coming along wonderfully! Bon Appetite!

[matt]

Brisket is great in the Sous. YMMV but whenever I need good info about cooking I look to Serious Eats or Kenji from Serious Eats. He does a ton of stuff about Sous. Very detailed info about the whens and whys. NO dogma.

[JustPeachy]

It was truly luscious and although I already have another one in the freezer, I’m still on the lookout for a couple more St. Paddy’s leftovers! And I’ve been spending a lot of time at Serious Eats since you posted the link. Thanks for that rabbit hole!

[matt]

We are looking for cheap “leftover” corned beef briskets as well. The leftovers are so good with eggs.

[rustyk61]

My Anova will be here tomorrow. Can’t wait to try it out. Thanks for this heads up @JustPeachy

[JustPeachy]

My Anova will be here tomorrow. Can’t wait to try it out.

Oh Boy, I’m excited for you! Lemme guess what your first cook will be. Better get those jalapenos ready!

[rustyk61]

I’m currently doing some research on how to infuse a hard or soft boiled egg with jalapeños. The closest thing I’ve found is a variation of the Chinese tea eggs. Just have to figure out how to make a jalapeño base for the cooked eggs to spend some time in.

Chinese tea leaf eggs.

[JustPeachy]

My first thoughts are something similar to pickled eggs. When I put up jalapenos from the garden, I wash them, slice and cover in white vinegar in a jar and store in the fridge. When I cook collard greens, I use this pepper vinegar to splash on the cooked greens just before I eat them. I wonder if you can just soak your hard eggs in that.