Pork chops ribeye, great!

Hi all,

Two months ago, I bought a sous vide machine. I didn’t have so much time to try it and make experiments as I’d have liked…so sometimes, with not too much effort, I tried to cook some fish: Corb (I fish that I adore and quite rare at the fisherman shop) and salmon. The result: I was quite disappointed. It was too flaky, not the texture I wanted, but, I imagined, that was a question of time and try! I’ve been studying in the last weeks and yesterday I tried a recipe with ribeye pork chops (boneless), 2,5 cm high, and it went great!! Juicy, tender, homogenously pink exactly what I wanted.

I’ve understood that there (in America) this machine is quite common, but here in Italy…absolutely not! My parents look at me like a strange creature….I cooked it at 62°C for 45minutes and then I’ve used the chef step recipes for the celery root purè, pickled apple, covered with it’s on sauce (from the sous vide bag), pinch of salt and saige…. I was in paradise...

Only one little think. Ribeye pork chops have a little part of the muscle that is another type of muscle (I don’t know how to call it) but you can see it in the photo

that needed to be cooked more. I imagine that increasing the time (or the temperature??) I can obtain the perfect result... Any advice to share? Thanks, I’m still an amateur with this technique!!

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Comments

tangma27

OoooOoooOoOOoo The pork celeriac and apple looks deliciousssss. I think for that extra muscle you're going to have to cook it separately if you want to cook it more!

tshewman

Hi Francesca, welcome and congratulations on your first posting and acquiring your sous vide machine (circulator/water bath). For the fish, I suspect many of us are curious as to the temperatures you used. For Salmon, I personally try to stay around 45C. For your pork, you should be proud and pleased with your results. The muscle that you are asking about appears to be spinalis dorsi (we humans have them as well, as do beef etc etc). The reason for the color difference is it's composition and it's responsibility (it is a posture muscle that is attached on either side of the spine). So, this does not mean it requires a longer cooking. Do not expect it to be the same color as there will be different fiber compositions (fast and slow twitch-think of a sprinter and marathon runner) than the main body of the "rib-eye". The texture is usually more luxurious and the color will be different (regardless of temperture), but still enjoyable. There are a few here (me included) that actually like our pork cooked at lower temperatures as well, so 62C is not a real low temperature but a nice "between" temperature to enjoy this cut. We look forward to your continued creations.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

absolutely , it looks great and that "muscle" is done, especially at 62C. No matter what temp or how long you cook it that piece will have a different texture as Todd says

Francesca_218135

Todd, thanks for being so detailed! Perfect and useful! This is my baptism…

I cooked the Corb at 50°C and the Salmon at 52°C both for 40 minutes, but I think I’m going to try again…and I’ll let you know, probably something went wrong. About the pork, the other part of the muscle of course I do not expected to be the same colour cooking at the same T/time conditions, but I think that probably is about get used to eat these proteins in another way, with another consistence, and for the pork I don’t like the idea to feel, even if very remotely as in this case, that I am eating raw pork meat. But I’ll make other trials and I’ll let you know!

P.S. Sorry for the typing mistakes sometimes! This is not my first language

Francesca_218135

Yes, understood...my test will continue..Thanks!

Francesca_218135

I'll probably try increasing a little bit the temperature of 0,5°C for with the same piece of meat and will see!

tshewman

Francesca, English is supposed to be my first language but you wouldn't know it by the way I type. For the salmon, I would suggest trying a brine https://www.chefsteps.com/activities/brining-curing-fish

I personally prefer lower concentration/longer brine, but play with it and see what you like.

And cooking at a much lower temerapture (E.G. 45C) . For the Corb, I believe it is similar to our trout so the temperature might be more appealing slightly higher, but not allot. Good luck and let us know how you make out.

Francesca_218135

Hi Todd,

thanks for telling me that you also make mistakes with the english, very kind...I don't believe you..but really kind!!;) About the salmon, it's a very good idea to cure before cooking it. I read about this technique and I'm very curious to try it!thanks, I'll do.

The Corb, actually, it isn't a freshwater fish like the trout, it is from the sea and it has very meaty fleshes:

I've thought about other changes in Temperature setting...will see..

bye