On Saturday, July 30, 2016 at 12:30:40 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> 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
>
> ------------------------------------------
>
> Lovely))) What will you do next?
>
>
>
> --
> http;//www.helpforheroes.org.uk

Fried chicken. I got 6 thighs on the stove. I just set bagged chicken on the stovetop @ 165F degrees for a couple of hours. Frying the chicken takes just a few minutes. I can actually fry them up as I need them in a small pan.. Brilliant!