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Discussion in 'Off Topic' started by Blaithin, Dec 6, 2018.
I just stick it in a ziplock baggie the put it in water before sealing it. Pushes all the air out.
Just make sure it's a plastic that's safe to warm
It doesn’t get that hot, I can stick my fingers in while it’s cooking. Any plastic that you would microwave would be more than enough.
I just use freezer bags as those have better seals and come in all sorts of sizes.
Yea, I know the temperatures, but there's some plastic that leaches /breaks down at those temp's, I think the manufacturer needs to state suitability anyway, so it's readily resolved.
Great thread, seriously thinking of purchasing for the kitchen now to give a go. Ooh... Christmas is coming soon .
Hadn't appreciated it was at such a low temperature as have the vac packing equipment but wasn't sure if you needed something specific.
No, No, No Cut your steak good and thick, heat pan up to full thermo nuclear heat and give 1st side a minute, then flip and turn heat down, cook as required and then rest for 4 minutes. Season both sides before during and after cooking.
I’m excited to try pork chops. Unless I cook them in a sauce they tend to really dry out. This could really be a game changer for them!
Also FYI, at least in the states the authorities have reduced the minimum recommended cooking temp for pork (i think its now in the 60's rather than 80-90s). You may not want to go as low as that yet but I've had tenderloin and chops almost rare.
Pork chops, are yours skin on?
If so a char coal BBQ best. Make fire one side and place the chops skin side to heat , so meat cooks slowly while skin cooks to crackiling and fat renders.
I would not think the fat would cook in Sous Vide and could be not nice , but have not tried it
Alternatively when searing after the water preferentially sirens a good while on the fat
Meanwhile, in another universe, Hesston Blumenthal advises Clive on Direct Drilling
Skin on a pork chop
why would it be any other way!?
Because they’re cut lengthwise on the animal so only the thin edge where the fat is could have skin...
Yeah and then it crisps up and is all crunchy and delicious
Crispy is good. Just hard to cook it laying on the thin side.
Sounds like your pork chops are too lean
Not sure if @Greenbeast exports to Canada, his pork chops won't dry out
where do your chops come from?
there's a massive difference between outdoor reared (not in a swill hole) where they are working and ones who only get up to eat.
Gave my friend a pig for the spit as a wedding present, walked into the reception and passed the bloke who was cooking it. Asked him how it was...
Far too fat!
I'd ruined their big day
By the time it was cooked it had all melted away, the guy cooked it to perfection and the day was saved
Now we know where you are going wrong
I believe it is only the UK where the skin is normally sold on pork. That is why oiur pork cooks so well as the skin on any joint will keep the juices in.
The best point as we all know if properly cooked, this crackling is heavenly
Kep pork meat away from the direct heat in a BBQ or it will be very dry time it is cooked.
For pork I either cook in the slow cooker in a sauce, or wrap in foil and bake in the oven. No drying out at all.
Either way I would brown it quickly first.