Got this contraption from my sistah in-Law. Iam now cooking (4) one inch thick...bone in pork chops. I cannot cook a good pork chop to save my soul. But....this here Sous Vide is supposed to be a BIG GAME CHANGER.....we will see in about an hour. This thing heats and circulates the water to your desired temp.....so pork is 140 degrees....so that’s the water temp this “Joule” is going to maintain for today’s experiment. These chops are to be as tendah as a tenderloin. Then all I have to do ,when it’s done cooking...is to put it in a wicked hot cast iron pan to brown it up...1 minute per side...then ALL DONE . Will report back...with results

i like ours. they work as advertised, although i have to admit i like mine more for thawing frozen meat then cooking it.

coonman,that you??

Don't need a fancy machine, minnow bucket and a temp probe will do!

I've also cooked them in a larger cooler, but it was more difficult to keep the temp up with a larger volume of water.

I haven’t tried it yet but I’ve seen Patrice cook with one on here and it looks really good.

They were in the hot tub for 1:20.... then just put some grill marks on them....Best chops I’ve had in a long time ! This is the way to go !

An air fryer is also amazing for cooking pork chops. Sears the outside and traps all the moisture inside and they taste like they came off a grill. Never dried out inside. Hope yours turn out Nessie!

Did two Ribeyes for myself yesterday with my skis vide cooker while I was getting my mower repaired. It's great for leaner cuts. Fattier cuts need to go to higher temp to get fat rendered.

Really love it for deer steaks.

Going to try a tough ol London Broil soon...

Sous Vide is an easy way to make the perfectly cooked steak. Evenly done through out the entire steak.

I'm skeptical!

The USDA says the danger zone for bacteria growth is from 40-140°F.

Sous Vide holds temps below 140 for many hours.

Don't get me wrong. I'm not saying it doesn't work; it's been around for quite a while, and people swear by it.

Not me.

You must eat steak well done then. Chicken and fish are a bit more worrisome.

Love mine. Get steaks to 125 then season and blacken in cast iron for a min.

I think you missed this part

For sub 2" steaks it's 90minutes or less.

Most anything else is over 140. You don't leave food in the water longer than necessary anyways or it breaks down to mush .

At 130 your at pasteurization.

For things like chicken you can go lower than say 165. It just takes longer to kill the bacteria at at lower temps. The 165 kills it in seconds. Takes over an hour at 140. Which is where some people can get in trouble as the internal temperature of the meat needs to get to that point and then hold it there for an hour. Not put it in the 140 water for an hour.

Sure have, Nessy! I was going to reply last night but it looked like the site was locked up when I tried.

One wonderful thing about it is that you can set the final temp for meat and hold it exactly at that temp for a long, long time. Rather than having the meat determine the timing of a supper, it gives you flexibility time-wise and you can have the meat done and holding at a temp where it will not become over done. In the photos below, I marinated and cooked the steak to medium rare and then, after the rest of the meal was ready, I took it out of the water bath and seared it right before serving it. Here are a few photos from that adventure:




You could also sear the surfaces of the steak ahead of time for flavor, and then put it in a sous vide bath to bring it to and hold it at a medium rare temp while making the rest of the supper. Whenever you have the rest of the meal ready to serve, you can the steak out of the water bath and it will be perfect.

It works beautifully for pork and poultry and other things too. Especially for holding them and keeping them juicy at a perfect temp without overcooking.