(500) Sous Vide Cooking a Thick Pork Chop

[@jmr]

I'm starting to think cooking may have been your backup career in case Locksmith didn't work out. 😂

[@russej02]

lmao yea right lol

[@johnmccormick2883]

Looks delicious What happened to your torch?

[@russej02]

just tried something like normal people do lol

[@pouncerminned863]

What vaccuum sealer do you use?

[@russej02]

This one. amzn.to/3piNfpG

[@pouncerminned863]

Damn looks like it cut like butter- looks good

[@russej02]

It was really good

[@KrazyKajun602]

I did 2 pork chops yesterday about 2hrs, but I didn't find it tender.

[@russej02]

you think maybe it was to long?

[@KrazyKajun602]

@@russej02 possibly, they were 1.5" thick.

[@nuggyfresh6430]

Looking good brother but just fyi, you remove the water so that you get a good crust. And you shouldn't just pat it down, you need to remove as much water as possible. This is why you're not getting a crust, but the other thing is, you need to get the pan roaring hot and use a temp insensitive oil (grapeseed, avocado oil) then you can finish it with olive oil after the crust stage. I also kinda feel like you overcooked it a bit. This is just coming from perspective like you would see in a restaurant :) good luck friend

[@russej02]

@@nuggyfresh6430 do it wrong on KZbin and you’ll get corrected 🫡thanks for the tips

[@chocolatethunder5549]

90 minutes sure is hell at fast

[@russej02]

Thanks

[@DanielJohnson-ec8rk]

Sous vide is the perfect way to recycle water

[@russej02]

I usually cook a few meals in the same water.