My obsession with the sous vide cooking process continues. One of my favorite things to cook this way has been thick-cut pork chops. I picked up a pork loin on sale, close to 4 pounds for just over $6 — a great buy, but even at full price, a pork loin is an inexpensive way…
Category: Sous Vide
Best Ribeye Ever — Sous Vide, Smoked, and Seared
Decided to mix things up a bit with my new sous vide. I picked up a couple of thick ribeyes on closeout — nothing special, about a $15 purchase. After doing some research, I decided to cook them 2.5 hours in the water at 129°F. Normally that would be followed by removing them and searing…
Eye Round – The French Connection: Sous Vide, Smoked, and Sliced for Sandwiches
I’m still playing around with my sous vide and picked up an eye round on closeout to try something new. The “French Connection” in the title isn’t a crime movie reference — sous vide itself is a French technique, literally translating to “under vacuum,” and this cook leans into that fully: French method, applied to…