![]() ![]() Sous vide makes it easy to get the rest of dinner ready while the chops are taking their bathĪs a cooking technique, sous vide helps ingredients develop tenderness and retain their moisture, so there’s no need to brine pork cooked this way. Using a water bath creates a very forgiving cooking environment, with very little difference between the chops cooked for an hour-and-a-half and those cooked for two-and-a-half hours, so once they get started, there’s lots of time to get the rest of dinner ready. If you’re interested in learning more about this innovative technique, read What is Sous Vide Cooking & Why it Works.Īn advantage to using sous vide, compared to traditional methods, is it’s almost impossible to overcook or dry the pork out. The term is French for “under vacuum” and was originally developed for restaurants in the 1970s. Sous vide is a cooking method involving vacuum-sealing food in a bag and using an immersion circulator to cook it using a precise temperature in a hot water bath.
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