Geir Widar
TVWBB Wizard
Now, there is no way I can compare myself with the mighty Pork Chop Chef of this forum, Mr. Lampe, but all his fantastic cooks and pics of pork chops made me hungry. I needed to give it a go for myself.
Starting off with two measly, thin and cheap chops, I did my best.
I deboned the chops because of my plans to vacuum seal them, and drizzled with the spices you can see in the picture.
I have read the Sous-Vide posts of Mr Biesinger. (I have learned a lot from your posts as well)
I do not have access to a fancy circulator, but I do have a stove with a very accurate digital temperature control. We’re talking about one degree plus minus. I have checked, and the stove is actually that accurate. Impressive.
Combining the ideas of these two contributors, I cooked the chops in the oven, in a sealed bag, with some butter and chili paste added, as well as a splash of soy sauce. Three hours, 140 degrees F.
Someone else showed me how to make a very small and very hot grill. Weber starter upside down, center of a grate on top, and then it’s searing time. If it looks like it is quite cold, you are right. None the less, worked like a charm. I used lump to maximize the heat during the short searing period. Thank you all for bits and pieces of information, and your great posts. They inspire me!
Plated. I made a sauce from the jus in the vacuum bag, just strained it, added some butter and some Jack Daniels sauce #7. It turned out more than very nice. My wife almost licked the jug.
Fresh vegetables with Italian olive oil, the real stuff. I bought it from the farmer myself.
I forgot to take a Wolgast picture of the meat, so the plate is a bit messy, but you can see here, a perfect medium rare.
Thank you for your time, and as usual, click on pictures for large ones.
Starting off with two measly, thin and cheap chops, I did my best.
I deboned the chops because of my plans to vacuum seal them, and drizzled with the spices you can see in the picture.
I have read the Sous-Vide posts of Mr Biesinger. (I have learned a lot from your posts as well)
I do not have access to a fancy circulator, but I do have a stove with a very accurate digital temperature control. We’re talking about one degree plus minus. I have checked, and the stove is actually that accurate. Impressive.
Combining the ideas of these two contributors, I cooked the chops in the oven, in a sealed bag, with some butter and chili paste added, as well as a splash of soy sauce. Three hours, 140 degrees F.
Someone else showed me how to make a very small and very hot grill. Weber starter upside down, center of a grate on top, and then it’s searing time. If it looks like it is quite cold, you are right. None the less, worked like a charm. I used lump to maximize the heat during the short searing period. Thank you all for bits and pieces of information, and your great posts. They inspire me!
Plated. I made a sauce from the jus in the vacuum bag, just strained it, added some butter and some Jack Daniels sauce #7. It turned out more than very nice. My wife almost licked the jug.
Fresh vegetables with Italian olive oil, the real stuff. I bought it from the farmer myself.
I forgot to take a Wolgast picture of the meat, so the plate is a bit messy, but you can see here, a perfect medium rare.
Thank you for your time, and as usual, click on pictures for large ones.
