Kitchen Roundtable

That absolutely is the "best" part, no chance of overcooking
In Response To: Re: Sous vide, anyone? ()

unless you just realllllly let it go overtime. Seems the worst part is still having to finish with a sear or some other kind of treatment, as the meat is bland and gray-looking.

I have such a hard time not drying out pork loin chops. Sous vide worked well for that, even with the sear at the end. One thing that probably helped was that I cooked the chop until done, then refrigerated overnight and seared briefly while it was cold.

I don't think I would use an air fryer much, either.

Messages In This Thread

Sous vide, anyone?
Re: Sous vide, anyone?
That absolutely is the "best" part, no chance of overcooking
Re: Sous vide, anyone? *LINK*
Good price! I'll pass, though, so if you get one, let us know all about it! *NM*
Re: Good price! I'll pass, though, so if you get one, let us know all about it!
I'm still diddling with it in my mind. I would like to have one
Re: I'm still diddling with it in my mind. I would like to have one
Re: I'm still diddling with it in my mind. I would like to have one
Re: I'm still diddling with it in my mind. I would like to have one
And the more I read, the better it gets! Pasteurizing eggs,
:thup! good news for sure! *NM*