Bought a few thick boneless pork chops last night and they have been marinating in Grace Jamaican jerk paste since. I was thinking of cooking them sous vide right in the same bag then getting a light sear in a skillet or over charcoal. Does anyone have any thoughts or experience with doing them this way? I have cooked chops sous vide before but not in a bag with the marinade paste still inside.
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Sounds excellent! You should be fine with the paste in the bag -
I've used Cookwell & Co. marinade with various types of meat added to the shrink wrap bag prior to the bath. I've done with various cuts of beef and pork. Came out great. The shrink wrap vacuuming actually forces some of the marinade into the meat. I don't do it every time but like the added flavor profile when I do.Comment
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