Kinda challenging to fit a big chop into the Thermomix tho... Personally prefer a slow roast compared to SV most of the time, although SV is way more convenient when cooking for a big group
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Do you prefer it because of the taste, or the hassle?
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What temp/time do you prefer for a pork chop? Im following
@kenjilopezalt guide for this hence 60C/3.5hrs for Med/Rare This is a thick (3inch) pork chop. Sadly little fat, as they over-trim the meat here IMHO. -
I often let my pigs grow too large, so I end up with HUGE back fat something like 125 F ( 66 C?) for 2-3 hrs
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now THAT sounds good!
End of conversation
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I used to do that, but find it makes the meat taste like raw herbs if I put any herbs in the sous vide bag. Now I sautee herbs and garlic, quick sear, sous vide, then final sear at the end. So much better flavor.
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I've added no herbs, will sear with butter and garlic. A hoping this pork is tasty enough to not need much extra flavouring
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