In article >, dsi1 > wrote:

> On 11/28/2016 6:08 PM, Bruce wrote:
> > In article >, dsi1
> > says...
> >>
> >> The Chinese are well versed with the concept of double cooking,
> >> sometimes they triple cooked a dish. Deep-frying, braising, and
> >> steaming. The idea never quite caught on with Westerners, who want to
> >> stick with a single cooking method at all times. It's time we got a
> >> little more sophisticated and logical in our cooking. Yay!
> >
> > Do you suggest triple-cooking hamburgers, hotdogs and apple pie?
> >
>
> I suggest that you double cook pork chops. The chops come out more
> tender and juicer than any beef steak you've ever had. That's an amazing
> pork chop right there!

Sous vide, say 145 F for 2-4 hours, followed by a quick sear in a
ripping hot iron skillet. Did some 1.5 inch-thick cold-smoked boneless
chops that way the other night. Everybody thought they were excellent.

Isaac