Red neck sous vide. Looks good.Season and butter pork chops, sous-vide for a couple hours.
sear...
Baked beans make a great side...
...and I really wish there were left overs because I just got hungry again looking at the pictures
What's funny is I have a vacuum sealer, but you don't really need it for this. Just pushing the ziplock bag with your meat into the water will force all the air out, then you close the zip. Those $400 "sous vide machines" are just overpriced water warmersRed neck sous vide. Looks good.
What's funny is I have a vacuum sealer, but you don't really need it for this. Just pushing the ziplock bag with your meat into the water will force all the air out, then you close the zip. Those $400 "sous vide machines" are just overpriced water warmers
Very true. If you want to hold something at a specific temp for a really long time, you can use a crock pot with a dimmer box to dial it in.Real sous vide machine is a bit more precise and hands off. I doubt you could ignore the stove top for a few hours with that setup.
Season and butter pork chops, sous-vide for a couple hours.
...and I really wish there were left overs because I just got hungry again looking at the pictures
By bringing the food up to it's "cooked" temperature slowly it retains virtually all it's moisture and flavor. The length of time helps to soften fat and connective tissue without ruining the muscle texture. Sous vide is particularly good for white meats like pork chops and chicken breast because it's impossible to overcook and dry them out.How much difference does the ultimate result differ to using a residual heat method in texture and taste?
By bringing the food up to it's "cooked" temperature slowly it retains virtually all it's moisture and flavor. The length of time helps to soften fat and connective tissue without ruining the muscle texture. Sous vide is particularly good for white meats like pork chops and chicken breast because it's impossible to overcook and dry them out.
Had a low carb dinner last night.
Cut in half and put them with sliced mushrooms in a small baking dish. Seasoned them with Tony Chachere's. Poured a little vegetable oil on top and stirred it all around so that everything was coated in oil. Baked at 350° for about 30min or until the sprouts are very tender. Sometimes I throw a little chopped onion in there with them as well, but didn't have any this time.How did you do the Brussels sprouts?
That's another threadWant some "after" pics?
Cut in half and put them with sliced mushrooms in a small baking dish. Seasoned them with Tony Chachere's. Poured a little vegetable oil on top and stirred it all around so that everything was coated in oil. Baked at 350° for about 30min or until the sprouts are very tender. Sometimes I throw a little chopped onion in there with them as well, but didn't have any this time.
I'd say I had about half as many mushrooms as sprouts, and if adding onions about 1/4 the amount of sprouts. Go easy on the Tony's. It can make something too salty very quickly. You can always add a little more seasoning after it's done if you need to.
No prob.I despise brussel sprouts, but the S.O. likes them a lot, so I put your recipe to good use this evening. Tweaked it a bit with some shallots and chopped bacon. She really liked it, so gotta say thanks for the recipe...thanks!