With all the rain lately in the southeast, skeeters are thick after sunset so decided to sous vide a pork chop in the rv and pan sear. Sous vide for one hour at 120°, spiced with salt, pepper & Red Baron, pan seared in olive oil and butter to temp 140°. Awesome taste and texture but I like a lil more pink so next time I’m thinkin’ pull from sear at 135°. The Sous Vide adventure continues!
What I've found with pork chops/steaks is this - the longer the better. I do my chops/steaks for 24 hours and then sear for 1 minute on a side. Melt in your mouth tender. I do my pork to 145*F. I would recommend you do a 24 hour sous vide at 130 to 135 and pan sear for 1 minute per side on your next pork chop. Very tender and moist.
Another try at sous vide camping. This time a filet, one hour at 115°, then pan seared on the gas stove and you guessed it, to the tune of beep-beep-beep from the smoke alarm . OMG, hit the sweet spot on this one, enjoying the sous vide adventure and not going outside to give blood to skeeters at sunset! This one is awesome!
Day 5 of my sous vide adventure camping! Tonight, reheat vac pac smoked pulled pork! Soaked it at 150° for an hour, tasted like I smoked it today! Next time I will go maybe 1.5 hours in the bath to get it hotter, it was good but I want it hotter! Definitely better than any boiled vac pack or micro waved pulled pork I ever reheated! The adventure continues! Maybe vac pack salmon tomorrow night!
Day 6 of sous vide camping adventure! Tonight, Florida farmed salmon ( from the cold aquifer) , vac packed, frozen for the trip, thawed, sous vide for 45 min at 115°, seasoned and pan seared for two minutes a side. Tossed on spinach salad and served. Wow, very happy with the sous vide experiment! Tomorrow scratching spaghetti sauce so that’s it for the sous vide camping adventure!
. OMG, hit the sweet spot on this one, enjoying the sous vide adventure and not going outside to give blood to skeeters at sunset! This one is awesome!
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