Chop mushroom peppers onions

tshewman

I miss my kitchen ;-) Mushroom quinoa with sweet and sour peppers and onions with a Joule Porch chop 55C.

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Comments

whenric

Looks delicious. But really I'm posting this to ask a question. I find putting a good sear/crust on pork a LOT harder than on a similar/equivalent cut of beef. Do you folks have any idea why this is? I haven't found anything on the interwebs about this, but in my experience is definitely true. Different naturally occurring reducing sugar levels? Different superficial fat levels?

What I mean by this is that I could take a pork chop, and a tomahawk ribeye, both of equal thickness. Both lightly brined and pre-seared, both SV'd at similar temps for 2-3 hrs, then allowed to cool on counter for ~1hr before removal from bag, patted dry. Both then sauteed (or searzalled) with butter for similar time. The beef will get a lovely crust, and the pork chop will have a middling one. Am I the only one with this issue?

tshewman

A few things going on, the reducing sugar levels that have to interact with the aminos while simultaneously evaporating the water quickly enough. Pork does have lower amounts of amino acids over all which means accessibility to the necessary pair of A+S's would be lower as well.