Kitchen

[wagirl]

Have been trying this method of cooking lately. I have an Instant Pot with that function. Yesterday I did bone in pork chops. I seasoned them with s/p and dried onion flakes , then put them in a zip top bag, set the temp for 135* which then took 3 hours after the water came to temp, so maybe 3 1/2 hours all in. then finished them off on my grill to look pretty--and they were very good, tender and not dried out at all. but next time I will try boneless pork--while most of the chop was done --around the bone was not. should have left them on the grill longer, I think. I have done salmon, and steaks. both were fabulous.I want to try pork tenderloin too. And chicken is next on my list. 

[brandiwine]

I'm curious about this method, but concerned.  With such a low temperature, how can it kill the bacteria in pork, chicken, and some fish?  I would have to grill it to be sure of the internal temp.

[faeriemoon]

I have concerns about cooking in plastic.

[cindyNC]

I didn't realize this method of cooking took so long. Sort of like slow cooking in water. 

[Kachina624]

I like to get it done and get out of the kitchen FAST.  I'm a big fan of cooking everything possible in my pressure cooker.  Food also comes out tender and moist but fast.  Forget 3 hours.

[Nightowlz]

Never tried the Sous Vide cooking method.

I like pork chops made brushing the chops with olive oil, sprinkle with salt, pepper, thyme.

Cook in stainless steel pan on each side on medium heat about 4 mins per side. Turn off heat, put lid on the pan, let sit 10 mins. 

DH deglazes the pan with some butter. We put that on the pork chop plus some rice.

The original recipe calls for using some butter with broth or wine.

I could eat these several times per week they are so good.

DH smoked a pork loin with olive oil, salt, pepper, thyme. It turned out really good. 

[wagirl]

@brandiwine --oh yes, I do check the temp and its been right on the safe zone--then I throw it on my grill for a few mintes to make it look pretty and check the internal temp again----I am famous for over cooking pork--was nice to eat a moist flavorful chop.

[wagirl]

@cindyNC --yes it is slow cooking in water----it just cooks in its own juices and whatever seasoning you put in it. Most higher end restaurants also use sous vide for many things.

[wagirl]

@faeriemoon - I use  vacuum seal bags--no bad stuff in them.

[wagirl]

@Kachina624 --I like to cook early in the day as I wake up around 3:30 a.m. and by the time dinner rolls around--I am running on empty--nice to have a protein all ready and just add the sides to it. I use my p/c too which is how I sous vide things--has that function on it.