nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

2 " Bone in Heritage pork chop

shawn_68198

I just started equilibrium brining a 2 " bone in heritage pork chop. I will take out of brine tomorrow at noon, and dry it. I plan to sear it, cool it and cook sous vide. Im wondering if you can recommend a temp to cook it sous vide as well as a time.

Also, when cooking meat sous vide, do I take it out of sous vide, sear and then let it rest, or do I let it rest, sear and immediately serve. Im struggling with getting the meat to my plate hot/ considering resting times and re sear/refresh. Thanks I really appreciate any advice.

Shawn

Find more posts tagged with

Everything Else

Comments

Brendan_Lee_56950

I do most of my pork chops to a core of 61-62C and chops that size I would probably cook for about 1.5h. I don't normally pre-sear pork, i just cook, pat dry, season, sear over high high heat in cast iron, and serve it on a hot plate. If i'm doing multiple chops I usually let them rest after searing in a toaster oven set on it's lowest temp.

shawn_68198

sorry still not clear, should I let it rest after I pull it from the water, then sear and cut right away....or dry it, sear it and then let rest then serve...

why pre sear steak but not pork? Im just wondering when is the right time for it to rest, and for how long thanks

Brendan_Lee_56950

I never really rest anything i cook SV, i'm not sure if that's protocol for the chefsteps folks but I feel like it's unnecessary since you aren't dealing with carryover cooking with this method.

I normally dont presear pork because I'm usually less concerned with a "perfect" crust with pork as opposed to steak where the crust is an essential part of the dish IMO.

Matthew_Snyder_68770

Carryover isn't a factor, but I would think the principle of giving the protein strands a chance to relax still apply. You obviously wouldn't have to rest as long, since the damage you're doing to the fibers isn't as great at the lower temps of sous vide, but a couple minute rest probably wouldn't hurt.

I believe McGhee suggests resting meat until it has reached a core temp of 120° F, but I don't remember if that was in the context of conventional cooking or an SV preparation.

Johan_Edstrom_5586

I usually rest things at least the time it takes to transfer to bowls and sheets for plating.

Brendan_Lee_56950

The way I see it is the food is leaving the bath at the temp you want it so it can only go down from there whereas in conventional cooking it is leaving the bath slightly below the desired temp but with the belief that it will climb to a plateau temp you desire. So seeing as though I like my food warm I don't bother resting.

Johan_Edstrom_5586

Most things I do get a good torching, then that little rest.

It isn't long though.

Matthew_Snyder_68770

@Johan, that's pretty much what I do as well; the meat rests while I gather the mise for plating. The resting times we're talking about aren't enough to change the internal temp more than a couple degrees at most.

And @Brendan as a very (and perhaps overly) pedantic sidebar, I would say that you are not necessarily cooking the meat to the temp you want to eat it at, but rather to the degree of doneness you want to eat it at. (Which is, by definition, a function of temperature) But a steak cooked to medium rare is still medium rare if you slice it and serve it cold on a salad of green papaya, chiles and herbs.

Brendan_Lee_56950

Well technically it's a combination of time and temperature. You could hold a steak at med-rare temp for too long and it would no longer be the desired doneness you want.

Chris_Young_80640

I like 61 °C.