Your preferred method has become my go to - I sous vide to 10 or 15 degrees less than it should be, then finish with the probe on the PC grill and griddle. Perfect every time!
What about cooking with the Romertopf Clay Baker? Also, what about oven, air fry, or sous vide first and then searing the pork chop with a stovetop pan-fry?
That's how I make my flap steak: sous vide then quick sear. It is so juicy and delicious that it makes me wish I had a sous-vide when I had a restaurant but it was a long time ago and they didn't exist!
The sous vide method is best if you sear it quickly in a hot pan. It gives you the yummy caramelization plus you know it's cooked properly.
Thanks Heather, another great video and comparison! I was sure the air fryer would win 🤷♀️.
I love these comparative ways of cooking, videos. I would really like to see your suggested idea of doing the same with Salmon.
Ohhh Salmon. My husband will be thrilled LOL Okay, I'll try to do Salmon next ;)
Yea! Bring on the salmon! ❤️🎉
Your preferred method has become my go to - I sous vide to 10 or 15 degrees less than it should be, then finish with the probe on the PC grill and griddle. Perfect every time!
Yeees!
Your awesome
What about cooking with the Romertopf Clay Baker? Also, what about oven, air fry, or sous vide first and then searing the pork chop with a stovetop pan-fry?
Oooooh oh oh! Hmmm So chops in the Romertopf? Hmmm My thoughts are moving.
That's how I make my flap steak: sous vide then quick sear. It is so juicy and delicious that it makes me wish I had a sous-vide when I had a restaurant but it was a long time ago and they didn't exist!
Sous vide has seriously changed my steak game! So awesome!
If you are charring the outside of the chop in a pan before it is done in the middle, you have the heat too high.
On pan frying try low & slow until your temp on inside hits about 135, then turn heat up to finish. Other option is go oven then finish in pan
Yah, I'm still mastering that pan fry. ;) Thanks for the tips!