P-Chops...


 
Wolgast

Wolgast

TVWBB Olympian
What can i say...Pork Chops´n´roasted veggies.

SV step 60c - 1H. Grill: Seared on the cigs 30+30 sec then into the bag. With Salt/pepper/garlic
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Good eats!
 
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Looks great, Mr Wolgast, as usual.

I've done the same thing several times. I miss a bit more "grilled feel" on the outside on mine. Grillmarks, OK, but the small cruncy areas and the maillard effect on the whole chop, it's not the same. They become you very juicy, though.
 
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ok, i'll say it.

geir is correct, looks great! butt i'd say something is gone. i gotta believe the grill "adds" to the meat flavour...
soaking in hot water just bothers me too much.:rolleyes:
 
Thanks! And well...

Jim this is just one way of my culinary journey. i LOVE grilled food just like you. And i think i dont have to prove myself in that area?! Maby a dumb thing to post cooks like this...And lesson lerned. Wont do it again. If no body wanna se it....No point in posting it.

Its just fun cooking and playing around with texture/temps/time and what that does to the meat. - Over and out! :)
 
Do not give up, Mr Wolgast. Some years ago I wrote a book with a bunch of other writers, and one of the sayings in that book goes like this- "A person that has both feet on the ground, does not move at all".
Now, to improve, you will have experience some failures. The difference between other inventors and cooks, is that other inventors discards their failures, we usually eat them. :)
I am still trying to combine the very moist and tender chop, a result of the sous vide method with the slightly crunchy and tasty result of the maillard reaction. I know that I will have to eat several sub standard attempts before I am near a perfect result. That is, if I ever succeed.
 
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