Fail! Duroc bone in chops - Sous Vide machine going back?

[Mark-B]

Tonight I cooked some duroc Chops (1.5 “ thick). @ 140 degrees and 70 minutes. They were a tad bit dry and not great. My procedure….

1. Marinated in Dales, Worcestershire and some liquid hickory smoke for 3 hrs prior then transferred to new bag without liquid for the cook @ 140.
2. Took them out of the bag after 70 minutes, let them sit for 10 minutes , seasoned them with Meatheads pork seasoning and seared off in a cast iron pan for 1.5 minutes a side.
3. They were a bit dry, somewhat flavorless and texture not great.

I’m starting to think either I’m completely inept at using this device or I’ve been duped into thinking it’s the next best thing. My pork chops on the grill are 10 times better and more juicy just grilling them. Same goes for breasts.

I probably will return this thing, but still wonder if I’m missing something. The bag is always full of juice when I pull the meat out of the bag making me think it just cooks all the water out of the meat.

What the heck am I missing? Only thing I’ve liked is the flat iron I cooked, the breasts and chops were not good. Any advice appreciated!

[STEbbq]

Marinating or seasoning with anything other than salt before the cook is close to a waste of time as the SV will get rid of a lot of the marinade. You want to add the marinade or seasoning after the SV and before you sear it off. Herbs are good for during the SV like rosemary or thyme. That will solve for the flavor.

For the dryness and texture, maybe the below article can help. 140 can be up to 4 hours in the bath which may help.

A few more thoughts here.

https://www.seriouseats.com/sous-vide-pork-chops-recipe

[STEbbq]

Honestly, why don’t you try a steak? 1.5 inch ribeye, dry brined with kosher salt overnight, 131 for 90 minutes, pat dry, season with rub, little bit of high smoke point oil on top to prevent rub burning, and sear for finish.

Perfect ribeye.

[Mark-B]

Yeah, like I stated, the flat iron steaks were really nice and tender. Perfect for my fajitas. If thats all that turns out decent, then it’s not worth it to me. I think I’d prefer my reverse seared steaks on the grill. I’m finding the longer time meat spends in the bath, the more likely it will be dry. I wanted to test chops as they are easy on the wallet and usually very good. Heck, I’ve grilled chops that tasted very close to steak. I was hoping for even better with this device.

[STEbbq]

I do steaks frequently but I have also done pork butt and brisket which are 2-3 day cooks in the bath.

[Mark-B]

If the pork I cooked was already a bit dry after a little over an hour, how would more time make it more moist? It just doesn’t make sense to me. Logically, it would just squeeze more moisture out. Even the article makes that point and I cooked it at their preferred temperature.

[MsTwiggy]

That sounds disappointing. I have a sous vide and never use it. I have seen folks here get amazing chops by wet brining and then either grilling or searing in a pan. FWIW I really like my wireless combustion predictive thermometer probe. Allows me to cook to the exact temp and as its name implies has a predictive function which is really good. I did replace mine under warranty recently but I think the build quality is good and the company stands behind their product. 🔥🔥🔥🐿️

[texastweeter]

Wet brine and the black iron skillet or griddle for the win.

[MsTwiggy]

texastweeter you make chops look easy but i guess theoretically they are ☝️😉🔥🔥🐿️

[barelfly]

I SV pork chops often, actually prefer this method, but I cook at a lower temp and a longer time in the bath. Usually 130* for 2-2.5 hours in the bath, then finish on the cast iron. This method provides a great outcome. But I also don’t add anything to the chop for the bath time, as it is going straight to freezer to bath. So, even 2.5 hours depending on the thickness may go towards 3 hours.

That’s just how I go about it. You say they were dry, how was the tenderness?

And sometimes, we just happen to get cuts of meat that end up dry regardless.

[Mark-B]

It was tougher than when I grill them too. Pretty disappointed in the Sous Vide so far as I had high hopes. Maybe too high of hopes! 😀. I feel like I’m doing everything right and have read a lot of material. Meatheads Sous Vide book, Test Kitchen’s book, Anova app recommendations, etc.. My wife is saying she doesn’t like the texture of the chicken and pork so far. The flat iron steak we both liked. I don’t mind the texture. My son will eat any meat cuz it’s protien!

[Draznnl]

Nothing is for everyone. If you and your wife aren’t enjoying the results of sous vide, don’t use it.

[58limited]

I remember seeing an article about pork and sous vide but I can't find it now. Lean cuts such as pork loin and pork loin chops can get dry even at proper sous vide temps if left in the water bath too long but I would think 70 minutes would have been fine.

I don't use my sous vide that often but it is my go to for fish if I'm not smoking the fish.

I also use it to defrost, but not cook, things from the freezer. It can defrost a large roast in less than half the time of letting it sit out on the counter.

[MsTwiggy]

That's a hot tip! What temp do you set it at? 🔥🔥🐿️

[58limited]

For thawing I set it at about 90 degrees. I know that's the danger zone but I only do that with solid roasts, not cube steak or ground meat. I rinse and season with salt. I can thaw a 5 lb prime rib in less than 90 minutes. For fish I cook at 121.5 degrees for about an hour or a little less.

[Bkhuna]

You futz with the meat to much. Here's a link to a good primer on sous-vide. https://www.seriouseats.com/first-th...ential-recipes

[mrteddyprincess]

SV for the sake of SV is not useful and I think you're right, the pork chops would have been better on your grill.

But say, you were having a lot of people over and wanted to serve 12 pork chops, SV might be a useful tool.

B

[DaveD]

I've done thick pork chops via SVQ a bunch of times now and they have been fantastic every time. I've done the SV step at cooler temps, about 135F/57C, and for a lot longer, in the 6 hour range. Results have been super tender. Here's my most recent iteration.

I would also skip the marinades prior to bagging up for SV. Salt, pepper, granulated garlic is plenty for my palate. Then hit it with something right before you sear it if you like.

As for the liquid you have in the bag after cooking SV, nothing special about that, it's the same liquid that would drip out of the cut if it were, say, on the indirect side in a reverse-sear situation. When meat cooks, it liberates a bunch of water and other juices, and shrinks, and that happens in any cooking method.

As others have said, if it ain't fun and you're getting better results by other means, then no reason to persist on the SV. For me, it produces a very consistent and outstanding result every time with little to no effort, so it's a definite keeper in my arsenal...

[Mark-B]

Interesting. 6 hrs is a long time to cook it, but those chops of yours were huge! From what I’ve read, the meat turns really mushy after 4 hrs. What’s the result on just a typical thick chop?

I’ve been having fun experimenting, but maybe SV is not for me. It just seems to push moisture out of the meat more than conventional methods of cooking and a bit bland tasting. Oddly, the flat iron steak was juicy and good after searing on my Infared burner. Possibly just stick with reverse searing.

[mrteddyprincess]

Mark-B I mostly use SV out of convenience by searing meat in advance, then putting it in bags in the SV. I like the convenience of being able to sear steaks at noon, putting them in SV at 133 F, and then serving whenever my guests are ready to eat. Yes, I know one can SV and then sear, but I like the convenience of pulling them out of the SV ready to eat. Occasionally I do the sear at the end of SV.

[Troutman]

I do Duroc tomahawk pork chops regularly. They happen to sell them in the meat case at our local HEB. They are among our very favorite, right up there with beef steaks. That said I generally grill them but did try to SV and sear a couple of times. They came out very good and juicy but not entirely different from grilled.

I agree with some of the comments above, I think you should consider a lesser temp AND time. White meat does not need to break down its connective tissue like beef does turning it into collagen. I actually prefer pink interiors on mine, the old adage of pork to above 140*F just doesn't apply to today's product imo.



You may want to try Kenji's suggestion for pork chops. His methods are usually full proof..

https://recipes.anovaculinary.com/recipe/sous-vide-pork-chops

[Mark-B]

That recipe link shows 140 for 60 minutes which is what I cooked it at ~. What temp and time do you cook at?

[Troutman]

Usually in the high 130s for about an hour. It still has a bit of a pink hue and very juicy. Remember the longer you leave pork (or chicken) in the bath the more moisture is going to be sucked out. That's why I rarely do white meat via SV. Beef, well that's another story, I love the results.

[Mark-B]

Several comments point to beef as being good. My little experiments also have shown this to be true.

[jfmorris]

I've had an Anova for maybe 6-7 years now, and it's just another tool. I only use it a few times a year, for steaks in winter, finished in a skillet, or a SV finish on my pastrami. I've done pork loins successfully with 4-5 hours at 140, with a finishing sear in the oven or a skillet, that were juicy.

But all in all, I prefer grilled to SV. I used the SV more this winter than I have the past several years, but doubt I will use it much once the weather is nicer.

I do suggest you try beef steaks rather than a lean pork chop before passing judgement. I imagine a lot of moisture cooked out of that meat in the 70 minute SV. I like to do our steaks at 131F for an hour or so, then let them cool, apply spices and do a finishing sear. On the finish I take mine to about 135, and the wife's to 140-145 as she likes med-well beef.

[Mark-B]

Yeah, the flat irons came out great! I guess I have to decide if $150 is worth bathing a tough steak to tender every now and then. I think you’re right. SV seems to shine when cooking meat with lots of fat. Overcooking lean cuts seems to be a problem with it. The other drawback is lack of flavor. The chicken and fish were bland and I seasoned them generously. Thanks for the info! I do want to try some chuck eye steaks before it goes back. 😀. Maybe it’ll change my mind.

[jfmorris]

Mark-B I agree $150 is too much these days. I feel that I got my Anova Precision Cooker (Wifi/BT model) on a Black Friday sale for $110 on Amazon, back in 2017, and at the time I think it was selling for $199 as the normal price.

If you don't like it, no harm returning. Until you have a cold rainy winter day and wish you had a way to cook some tough steaks, haha....

[fzxdoc]

I agree with others: for pork, I never SV higher than 135°. With searing, you'll take it up to 140ish. As for time, I SV tender cuts of meat like tenderloins, steaks and poultry by pasteurization times, which are based on thickness. Tougher cuts get SV'd for longer times, since time will tenderize.

To put it simply, you can set sous vide times by thickness or by tenderization. You define the goal for the cut and then choose your sous vide time. When sous viding a tender cut, cook by thickness. When sous viding a tough cut like chuck roast, go by time, which will most probably always exceed the minimum pasteurization times by thickness anyway.

Following this pasteurization chart for various meats by thickness is what I go by for tender cuts of meats. Jason Logsdon, the author, is a well-respected expert in the sous vide field.

https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness

Since lowering my SV temps to 135° for pork several years back, I have never had a dry chop. Plus I SV pork (and most meats) without any additives at all. No salt, no rub, and especially no marinade. You can always add the flavor at the end, which I usually do by drying the chop well, brushing with oil or ghee and adding a tasty rub before searing.

Kathryn

[jfmorris]

I feel I’ve read NOT to dry brine or salt meat before SV as it will cause more moisture to come out during SV, resulting in drier meat. I am betting that is what he did with the salty marinade before SV. Dale’s sauce he mentions is like liquid salt, haha.

[Mark-B]

This is good info! Thank you! I used Dale’s and Worcestershire which both have salt. Looks like I have more cooks to do. 😀

[fzxdoc]

Mark-B , some experts salt their meat before SVing, knowing that they will lose more moisture, but figuring that it will give a more flavorful bite. Pre-salting for flavor works on some nicely marbled steaks, but seldom on lean pieces which have more of a tendency to dry out. It's a tricky choice, guessing whether a steak or chop will lose too much liquid if pre-salted for flavor, so I stay away from pre-salting and add it before searing, in the pan sauce, and/or at the table.

Kathryn

[jfmorris]

Mark-B Quick thing - I just found numerous articles online saying to NOT salt your meat before sous vide, as it will result in more purge and drier meat. That salty marinade you used is the culprit here for the dried out chops…

[Mark-B]

Ahhhh, that makes sense! Thank you!

[randy.56]

Don't send it back yet. had mine 5 years, and tried many different meats and ideas. Do not season or marinate meat. It all seems to dissipate. Season later. Yes it looks like you have removed all the juice from the meet, you have not. I won a steak competition with it against 50 other great cooks. And I'll put my ribeye up against anyone. Give it two or four more test cooks, if unhappy then send it back. I do not use it all the time maybe once a week. but worth it to me. Like others said another tool for cooking.

my trophy

[Mark-B]

Nice! I’m planning on grilling a pork tenderloin (reverse sear) and SV’ing the other this weekend to compare outcomes. What time and temp would you suggest for the pork tenderloin (smaller) not the huge loin? Device not going back yet. I’m planning on a chuck eye steak next.

[randy.56]

Try this : https://www.seriouseats.com/sous-vid...derloin-recipe, except like i said I do not season in the bag. Just my take.

[randy.56]

I had posted my ribeye cook on here some time ago, but do not know how to find it. I learned a lot from others about using it on here. I think it was @potcalledkettleblack Or something like that. He was informative. have not seen him on here for awhile.