Does anyone here do it? I'm tempted €” it could be an expensive way to
find out if I can get an edible pork chop using that method €” but can't
quite bring myself to pull the trigger.
--
--
Barb
www.barbschaller.com, last update April 2013

"Melba's Jammin'" wrote in message
news:[email protected]
Does anyone here do it? I'm tempted €” it could be an expensive way to
find out if I can get an edible pork chop using that method €” but can't
quite bring myself to pull the trigger.

Yes I do! It is wonderful especially for tough meats and I do sous vide
other meats too. It will cook your pork chops beautifully! You might
want to brown them before or after cooking or they will look a bit insipid!

My sous vide doubles as a slow cooker too if that is of interest. Just to
let you know they are out there.

--
http://www.helpforheroes.org.uk/shop/

On 2016-01-09, Melba's Jammin' wrote:
Does anyone here do it? I'm tempted ??? it could be an expensive way to
find out if I can get an edible pork chop using that method ??? but can't
quite bring myself to pull the trigger.

I almost did. Then started thinking about why I'd want to. I liked
the idea of being able to eat melt-in-yer-mouth beef from cheap cuts
like.... well, you know. Problem is, takes freakin' hrs to cook a
cheap cut o' beef. Takes only about 30-40 mins in my pressure cooker.
That's when my entire sous vide scheme pretty much fell apart.

nb

On 9 Jan 2016 16:23:56 GMT, notbob wrote:

On 2016-01-09, Melba's Jammin' wrote:
Does anyone here do it? I'm tempted ??? it could be an expensive way to
find out if I can get an edible pork chop using that method ??? but can't
quite bring myself to pull the trigger.

I almost did. Then started thinking about why I'd want to. I liked
the idea of being able to eat melt-in-yer-mouth beef from cheap cuts
like.... well, you know. Problem is, takes freakin' hrs to cook a
cheap cut o' beef. Takes only about 30-40 mins in my pressure cooker.
That's when my entire sous vide scheme pretty much fell apart.

nb

Do you find the flavour develops with a pressure cooker though? Back
when the kids were little I used it all the time for stews etc but I
tried to do it with enough time in hand to put it in the oven for
about an hour to make it taste more incorporated.

No doubt about it tenderising though - my cousin used to cook sheeps
head in it to make meals for his dog

wrote in message
...
On 9 Jan 2016 16:23:56 GMT, notbob wrote:

On 2016-01-09, Melba's Jammin' wrote:
Does anyone here do it? I'm tempted ??? it could be an expensive way to
find out if I can get an edible pork chop using that method ??? but
can't
quite bring myself to pull the trigger.

I almost did. Then started thinking about why I'd want to. I liked
the idea of being able to eat melt-in-yer-mouth beef from cheap cuts
like.... well, you know. Problem is, takes freakin' hrs to cook a
cheap cut o' beef. Takes only about 30-40 mins in my pressure cooker.
That's when my entire sous vide scheme pretty much fell apart.

nb

Do you find the flavour develops with a pressure cooker though? Back
when the kids were little I used it all the time for stews etc but I
tried to do it with enough time in hand to put it in the oven for
about an hour to make it taste more incorporated.

No doubt about it tenderising though - my cousin used to cook sheeps
head in it to make meals for his dog

I have a pressure cooker too, but it doesn't get the same melty tender meat
as the sous vide.

As for it taking hours, yes it does but you can just leave it and it needs
no attention.

If you are looking for fast food forget sous vide. I love mine!



--
http://www.helpforheroes.org.uk/shop/

Melba's Jammin' wrote:
Does anyone here do it? I'm tempted €” it could be an expensive way to
find out if I can get an edible pork chop using that method €” but can't
quite bring myself to pull the trigger.

Not so far, seems a tad fiddly and not maillard enough for me.

Sqwertz wrote:
Mine should be here in a couple weeks.

**** off and DIE.

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++

On 09/01/2016 9:33 AM, wrote:
On 9 Jan 2016 16:23:56 GMT, notbob wrote:

On 2016-01-09, Melba's Jammin' wrote:
Does anyone here do it? I'm tempted ??? it could be an expensive way to
find out if I can get an edible pork chop using that method ??? but can't
quite bring myself to pull the trigger.

I almost did. Then started thinking about why I'd want to. I liked
the idea of being able to eat melt-in-yer-mouth beef from cheap cuts
like.... well, you know. Problem is, takes freakin' hrs to cook a
cheap cut o' beef. Takes only about 30-40 mins in my pressure cooker.
That's when my entire sous vide scheme pretty much fell apart.

nb

Do you find the flavour develops with a pressure cooker though? Back
when the kids were little I used it all the time for stews etc but I
tried to do it with enough time in hand to put it in the oven for
about an hour to make it taste more incorporated.

No doubt about it tenderising though - my cousin used to cook sheeps
head in it to make meals for his dog

Many years ago I tried making brawn/pork cheese using a pressure cooker
rather than the very long simmering method my mother used. The result
was vile! It seemed to have pulled or caused bitterness from the bones
in the hock.
Graham

On 2016-01-09, wrote:

Do you find the flavour develops with a pressure cooker though?

I think so.

As I've reiterated dozens of times, put meat in water, the flavor will
leech out. It's how stock is made. duh....

So, I try to expose my cooking meat to as little liquid as possible.
Nothing will beat sous vide, as the protein never touches the water,
but a pressure cooker only needs enough liquid (water?) to maintain
moisture in the vessel. In fact, when doing a ham, I typically end up
with more liquid than when I started, as hams are notorious for
being pumped fulla water/brine.

Anywho, the bottom line is, pressure cooked meats do not lose as much
flavor as meat cooked in a slow-cooker, which requires more liquid.

That's my take on it and I'm sticking to it until I'm proved
wrong.

nb

On Saturday, January 9, 2016 at 10:44:01 AM UTC-5, Melba's Jammin' wrote:
Does anyone here do it? I'm tempted -- it could be an expensive way to
find out if I can get an edible pork chop using that method -- but can't
quite bring myself to pull the trigger.
--

I can't help with the sous vide, since it's never attracted me,
but I gotta ask: what's inedible about your pork chops? How
do you cook them, and what is the result?

Cindy Hamilton

On 1/9/16 10:43 AM, Melba's Jammin' wrote:
Does anyone here do it? I'm tempted €” it could be an expensive way to
find out if I can get an edible pork chop using that method €” but can't
quite bring myself to pull the trigger.

There have been several long discussions of sous vide here in the past
year. Several of us have adopted the method for regular use. Mine is a
SansAire, sold by Sur la Table, and I'm very happy with it.

In addition to meats, it produces the best pseudo-poached or soft-boiled
eggs I hasve ever tasted.

-- Larry

In article ,
cibola de oro wrote:

Melba's Jammin' wrote:
Does anyone here do it? I'm tempted €” it could be an expensive way to
find out if I can get an edible pork chop using that method €” but can't
quite bring myself to pull the trigger.

Not so far, seems a tad fiddly and not maillard enough for me.

"Fiddly"?? What's fiddly about setting the temperature and walking away?

And you can/should do a quick sear before or after (or both) doing the
sous vide cooking. I often use a torch, but a scorching-hot iron skillet
works too.

Isaac

"Ophelia" wrote in
:



"Melba's Jammin'" wrote in message
news:[email protected]
Does anyone here do it? I'm tempted €” it could be an expensive way
to find out if I can get an edible pork chop using that method €”
but can't quite bring myself to pull the trigger.

Yes I do! It is wonderful especially for tough meats and I do sous
vide other meats too. It will cook your pork chops beautifully!
You might want to brown them before or after cooking or they will look
a bit insipid!

My sous vide doubles as a slow cooker too if that is of interest.
Just to let you know they are out there.


I have a sous vide circulator and I use if moderately often. I think the
results for proteins are absolutely fabulous. Best lamb chops I ever had
were done sous vide. The only reason I don't use mine more often is that
with the long cook times, you have to do more than the average advanced
planning to produce a meal. And usually, about 6 to 8 hours ahead is all I
can do in the kitchen.

Oh, and even sous vide, you can overcook something. I did barbecued ribs
one time, left them in for the high end of the recommended time, and wound
up with something that gave "falling off the bone" new meaning.

On Saturday, January 9, 2016 at 9:44:01 AM UTC-6, Melba's Jammin' wrote:
Does anyone here do it? I'm tempted -- it could be an expensive way to
find out if I can get an edible pork chop using that method -- but can't
quite bring myself to pull the trigger.
--
--
Barb
www.barbschaller.com, last update April 2013

I'm surprised Bryan hasn't spoken up. I helped him make a sous vide cooker once. I never got any of the meat Bryan cooked in it though.

John Kuthe...

On 10/1/2016 19:26 John Kuthe wrote:

On Saturday, January 9, 2016 at 9:44:01 AM UTC-6, Melba's Jammin' wrote:
Does anyone here do it? I'm tempted -- it could be an expensive way to
find out if I can get an edible pork chop using that method -- but can't
quite bring myself to pull the trigger.
--
--
Barb
www.barbschaller.com, last update April 2013

I'm surprised Bryan hasn't spoken up. I helped him make a sous vide cooker once. I never got any of the meat Bryan cooked in it though.

After all these years you two are finally getting to the cause of the
rift.

--
Bruce