Hello all. Cooking a bunch of food Saturday night and looking to get as much done beforehand. One of the things I'm cooking for people are porterhouse pork chops (just salt, pepper, and crushed fennel seed). Usually (after seasoning), I would go 225 until I hit a few degrees under the desired temperature in the oven, then finish off with high heat on the grill to get a crust. To save time on Saturday, can I cook the chops to temp in the oven the day before, then cool them off in the fridge? Then on Saturday, just take them out of the fridge and throw them on the grill to get the crust? As always, thanks for all the help.
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Question about reverse searing in the oven, then cooling off in the fridge
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Sure, but be sure to get them pretty well chilled down before the fridge. Normally this kind of approach would be used with SV. Do you have vacuum sealer so you could put them in ice water before the fridge? I've never tried it with ziplocs, so I'd be hesitant to recommend that. You just want to get them cold fast for safety reasons, and to not mess up the temps in your fridge.
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Originally posted by EdF View PostSure, but be sure to get them pretty well chilled down before the fridge. Normally this kind of approach would be used with SV. Do you have vacuum sealer so you could put them in ice water before the fridge? I've never tried it with ziplocs, so I'd be hesitant to recommend that. You just want to get them cold fast for safety reasons, and to not mess up the temps in your fridge.
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