The machine (this is the immersion circulator I use) circulates the water to bring it to a precise temperature and keeps it there for as long as you dang well please. Sous vide cooking means you’re cooking your food in a vacuum sealed bag and placing the bag in a water bath. Why do I love sous vide? You can’t mess up what you’re cooking. For perfect, medium chops, sous vide at 145 degrees F for 2 hours, then finish by searing them quickly in a piping hot skillet. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.Sous vide pork chops will totally change your perception of this classic dinner! Moist and packed with flavor. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches created foams, gels and spheres made barrel aged cocktails and brewed beer. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking.
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