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Non-chef but fairly advanced home cook here. When it comes to steaks I agree about the sous vide use. I have yet to be wowed by a sous vide steak I've made ve
by phlipski 5y ago
Non-chef but fairly advanced home cook here. When it comes to steaks I agree about the sous vide use. I have yet to be wowed by a sous vide steak I've made versus non sous vide. However when it comes to pork - sous vide is AMAZING. Pork chops come out better than non sous vide. You want a simple/easy/magical enternaining dish? Sous vide a pork tenderloin - your serving windows is 1-4 hours. You can't mess it up. Just put it in the water bath an hour before people arrive then whenever you want to eat - just pull it out, pat it dry and quick sear for a minute on all 4 side and voilla!
- giraffe_lady 5y agoYes that is exactly the sort of thing I mean by timing, consistency and prep dynamics.
- tptacek 5y agoWeirdly, while I totally get what people love about circulator steak, I have never had a good circulator pork chop experience. The two tricks to pork chops I've discovered are to dust them with sugar and salt as far ahead of time as possible, and then to treat them precisely as you would a mid-rare steak. There's something about sugar and pork, I don't pretend to understand what it is, but it's pretty miraculous. The one routine thing I make that the circulator is unimpeachably excellent for is sausage. Bring sausage up to 145-150 or so, and then toaster oven on the broiler setting for like 7 minutes.