I’ve started using a double sear process for SV mostly for the pan juice base for sauce or gravy. So far I like this method very well, I’ve done beef and pork this way and in both cases the meat flavor is definitely bumped up a notch.
I seared these Duroc chops in CI with butter before going into the water bath.
Then bagged and into the bath set at 140F for about 2 hours. These are about 1-1/4 to 1-1/2 inch thick.
Then I used the same CI to sauté some mushrooms and garlic to start making a Mascarpon/Parmesan cream sauce.
Once the chops were done I took them to grill and hit them with a propane torch for final sear.
These came out super juicy and delicious.
My plate shot with Farfalle pasta smothered in sauce, steamed spinach and chop.
Thanks for stopping by.
I seared these Duroc chops in CI with butter before going into the water bath.
Then bagged and into the bath set at 140F for about 2 hours. These are about 1-1/4 to 1-1/2 inch thick.
Then I used the same CI to sauté some mushrooms and garlic to start making a Mascarpon/Parmesan cream sauce.
Once the chops were done I took them to grill and hit them with a propane torch for final sear.
These came out super juicy and delicious.
My plate shot with Farfalle pasta smothered in sauce, steamed spinach and chop.
Thanks for stopping by.