On Friday, July 29, 2016 at 9:48:46 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message ...
>
> On 7/29/2016 10:46 AM, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> >
> > I'll have to sous vide some pork chops. I have to do this in my rice
> > cooker on warm but 140°F should be just about right. Ciao!
> >
> > -----------------------------------
> >
> > I sous vide my pork chops if I intend to coat them.
> >
> > My temps a
> >
> > Rare 58c 136f 1 hour
> > medium 62c 144f 1 hour
> > Well done 70c 168f 1 hour
> >
> > Happy sv ing Ciao
> >
> >
>
> I'm going to cook it sous vide first and then dredge in seasoned flour
> and fry at high heat for a couple of minutes. It'll probably be epic!
>
> --------------------------
>
> It will indeed You will get a great Maillard reaction too and that is
> exactly what I do with stuff I have sv, but sometimes I coat pork chops with
> a mix of breadcrumbs, grated cheese and herbs and I fry but more slowly.
>
> I always rare or med sv chicken parts and freeze. They fry up quickly and
> are very useful in other dishes which need further cooking.
>
> Enjoy Ciao <g>
>
> --
> http;//www.helpforheroes.org.uk

I think I like this new way of cooking.

https://www.amazon.com/clouddrive/sh...hare_link_copy