I was oh-so happy with the results of my first sous vide experimentation. It was easy, my steak was unbelievably good, and far more tender than any steak I’ve ever had before. Figuring that things went so well the first time I’d better get cracking and see what else I could accomplish with this fantastic new (to me) cooking method.
Pork chops are another food that often leaves me wondering what the hell I was thinking. Part of the problem is that most people over-cook pork to the point of ruination. Pork doesn’t need to be cooked to 165 or 170 degrees. That used to be the FDA’s safe cooking temperature. Cooked to that point, you’d be better off just eating a chunk of your gardening gloves, such is the texture. Continue reading