don't have a Thermomix, but endorse SV for thick chops my chops (f) are thick and fatty, and it's easy to overcook the outside and undercook the inside, so SV first and then pan sear is an often used techniquehttps://twitter.com/TheBigGayAl/status/1329098914247696390 …
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ah - so more well done then. Back fat is the best. That would be better than the meat after a few hours SV and then crisping in a pan! Do you make your own Lardo?
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I could be wrong on that temp, but, yes, I also like pork at medium (wife more than me - although she insists on RARE for beef!). Yes, the pan crisping is mandatory. Wife dislikes too much back fat on the chop, and cuts it off, but I'm happy with 1.5 or even 2 " !!
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