On the plate this eve...

Cause I already admitted asparagus tonight ... here's the pics because it did happen ;-) and happened to be perfect again!

The pork while tasty was a bit tough.. 3/4" 140f 45~60min. Fast pre/after sear. Maybe just the meat and/or being a bit thin?

Ideas? Thanks...

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Comments

fisher23

I always, always brine pork, even 30 minutes really helps. I don't pre-sear pork, only post sear. If you do pre-sear make sure you get them in an ice bath before Jouling to stop the cooking. Try 136° F, all of those things will really make a difference. That is what I would do for what it is worth. BTW, it looks great.

pd3ski_278514

Well lost my post again ehh!?

So John thanks! All the voices in my head were telling me those things! Except for the temp variable, I'll try. I think the cut was a little tough but yeah you're right.

I will always remember to dry brine, I will always remember to dry brine, I will always remember to dry brine, I will always remember to dry brine, I will always remember to dry brine, I will always remember to dry brine, I will always remember to dry brine, I will always remember to dry brine,

tshewman

try a wet brine ~2%. I also agree with John 57C/135F at most for pork. IMHO

wolfiegirl

BRINE. Brine brine brine. And in case I didn't mention it....brine.

Make the brine the day ahead if you want to save time on the day of and fridge it. I use a 5% solution and toss in all sorts of good things like peppercorns, brown sugar, smashed garlic cloves, allspice berries, bay, lemon....whatever makes you happy. Day of the cook, drop in the chops and let them go all day. Hour before cooking remove them from the brine, wash them off and then let them dry on a rack until it's time to either sous vide/sear or just cook them off in a skillet either with a very light coating of flour or panko encrusted.

BRINE BRINE BRINE......

wolfiegirl

wet brine....wet brine....wet brine....

mattpope

Agree with previous posted that a brine is the best way to go. Modern pork breeds have become so lean that it seems to take a brine to moisten it up . If available, check out a heritage breed from a local producer. They are generally a little more fatty (and flavorful).

pd3ski_278514

That too!

JasonWirth_68226

Nice knife. Make, model, and size?

pd3ski_278514

Teruyasu Fujiwara is the smith it's a small 195 gyuto that really is 203, lots of variations in his work for sure, in the Maboroshi version. You really have to pay attention when buying his work cause there are so many differences in the same model in the same size that if you can't shop in person then I would ask for actual pics... just cause. And shop around there are lots of vendors online with lots of choices. I've ordered from him directly w/great results but that was a while ago and handle choices have pretty much evaporated,...to bad. But worth a look just google. The thing with this guy is he takes white #1 to 63/65 with great ability to resist chipping, good technique applies here, it sharpens super easy and can take the most stinking sharp edge you've ever seen and hold it for an absurd amount of time.

Go over to the tools section zoom in and check out size comparison in the "what's your favorite chef knife" first one is 80mm last one is 272mm.