The second way to use it is for low and slow style cooking that allows you to have all the benefits of long cooking time and tenderizing nature but without having to cook the meat to well done. In these cases, you should cook the meat for the minimum safe time give or take some for convenience as extended cooking will affect the texture of your dish. This is ideal for tender meat with low fat content. The first is to hit a desired temperature exactly and consistently through a piece of meat. There are two basic ways to use this control. The advantage of sous vide is fine temperature control. If I recall correctly, it's not recommended to leave lean meats cooking for more than 2-4 hours longer than necessary, and you definitely exceeded that. So you cooked it for 6 times longer than necessary. I haven't read his book, but the online resource is invaluable.īased on Baldwin's charts, you would only need to cook a 1cm pork chop for 1:21 minutes to reach a safe zone. If you're not using it regularly already, I strongly recommend Douglas Baldwins: A Practical Guide to Sous Vide. Depending on the cut of your meat, you may have been able to take it out much earlier. How did you determine your cooking time? The amount of time you cook Sous Vide for can alter the texture in some rather unpleasant ways (Lobster particularly). I generally just brine for 1-2 hours in a 7% salt 3% sugar brine, and then take that off before cooking. You essentially did 16 hours, as you cooked in it too. You may want to cut your marinade time down. A nicer cut of pork from a local farm was much better than something from the Kroger (grocery store). I think part of the issue was the quality of the meat I was using. I've had some similar results with pork chops. After sous vide cooking, apply a small amount of your salt or salty sauces when serving the pork. If you have a chamber vacuum, you can marinate in the sous vide packaging under vacuum which will lead to more intense flavor using a lot less marinade. Try marinating in the spices and seasonings with a bit of oil minus the salt or salty sauces (at the very least, reduce the amount of salt in the marinade). I also put a quick sear on the pork with a hot cast iron pan immediately after taking it out of the bath for additional flavor from the Maillard reaction.įWIW, marinating meat in a salty sauce (fish sauce / soy sauce) will draw water out of the muscle fibers and make the meat tougher - this is especially true for thin cuts like your 1cm thick chops. I had whole marinated pork tenderloins that I cooked for 6 hours this way and they came out tender enough to cut with a fork. I use an industrial polyscience immersion circulator and I have found that cooking pork at 141F yields extremely tender meat that is both medium rare and safe.
If you do not have a high quality immersion circulator with precise temperature control and your water bath temperature can vary by a few degrees, it is recommended to use at least 140F. Therefore it is recommended that you sous-vide pork at a temperature of 138F or higher. The actual minimum temperature which kills the roundworm Trichinella spiralis is 137F.
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