SOUS VIDE PORK CHOPS - with Joule
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- Опубліковано 15 гру 2016
- My first sous vide upload using the new Joule! Out of all the methods I've used to cook pork chops, this is the best so far, hands down. Moist, tender and flavourful...so good.
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You are a joy to watch and a great cook! You have such a calming voice!!
The pork chops turned out amazing. I'm super excited to dive into more sous vide recipes! Any requests? Leave a comment here on my new Facebook page!
I would love to see some sous vide beef recipes! My steaks always end up dry (we like it medium well). I am wondering if this is the answer to a juicy, medium well steak!
+Brittney TeBordo Will definitely be cooking beef with the Joule. According to the images for medium well steaks, they look juicy. I wonder if you can download their app to see.
I made these tonight and they were delicious! Thank you for the great recipe.
After looking at numerous sous vide how to videos this is the only one that actually shows you how to do it. Thanks!
yup...pan should be hotter...also...need to dry off pork chop when done cooking in water bath....it will sear better.
This looks amazing, thank you!
Flo, you are an excellent chef. I hope you are proud of your skill in the kitchen. You make things look so easy, and I am always hungry when I’m finished watching you. I suffer from severe malnutrition caused by hereditary pancreatitis, which resulted in having a complete removal of pancreas and other digestive organs 4 years ago. I lost so much weight and have nearly no appetite. Believe it or not, your cooking videos make me want to eat, which is miraculous indeed. I’m saving up for a Joule and will sou vide when I do. Thank you, Flo. Thank you, and many blessings to you and your family.👨🏼🍳
I am so sorry to hear that, Jo, but I am thankful that you have found my videos helpful. I always appreciate you taking the time to share a bit of your story here with me. Blessings to you! 😘
Finally have my Sous Vide equipment and I am cooking two 1-1/2” center cut bone in-chops tonight. A little nervous being it’s my first time, but will keep my fingers crossed. Tomorrow night a pre thanksgiving turkey breast try out. Thanks Flo for the motivation to try Sous Vide! 🤞🤞
I'm not sure I want to buy air fryer now! I really like this sous vide method and browning finally in hot skillet. I guess it is whatever we wish to get used to doing and either way it will be new for me to learn. I really like the even cooking you are getting with sous vide method. ty for demonstrating.
Hello Flo & Dude. I finally bought my first Sous Vide stick from Anova. The Joule seemed a bit pricey for me & got it on Amazon for a really great reduced price. Hope it works as well as the Joule. This Pork Chop recipe that you have here appears amazing and therefore, it is a "must try" for me once I receive the Sous Vide tomorrow. The sauce that went along with the chops looks mighty delicious. Hope that mine will turn out as well. Thanks for your recipe.
Buy Joule Sous Vide on Amazon: amzn.to/2i0FyMK
I'm making these this weekend. Can't wait! I've always had trouble getting pork chops cooked right consistently. That's one of the main reasons I bought a Joule.
Awesome! I wish I had more time to sous vide more often!
Wow, this is cool! I have never heard of this gadget! So much to try and learn! As usual, I Love you guys and your elegant show! I adore mushrooms too, ha-ha!
+Teresa Salcedo I love my Joule! Making steaks in it right now. You are so kind! Thanks so much for your support!
The pork chops look amazing. The cream of mushroom look awesome too
+Mr JAG Thanks! I appreciate it!
You are an answer to prayer! Got a Joule for Christmas and immediately searched for a recipe for bone-in pork chops (I have a few on hand from Costco). America Test Kitchen sous vide cookbook looked good and I checked out the eVersion. Pork chop recipe seemed easy to be my first time with sous vide cooking. Salt, pepper and oil what could be easier? Recipe said to sous vide for 2 to 3 hours. What came out, at the end of 2.5 hours was just barely edible. I do admit the searing went awry with the burner on the grill not heating the pan to smoking hot (next time I'll slap these bad boys directly on the grill). Not a good sear, overcooked pork chops.....the "Yelp review" from my partner was 1 star. YIKES!! I began to doubt the hype of sous vide but decided to search for another recipe. That's when I turned to UA-cam and watched you cook the same pork chops in ONE hour. I have ordered the shallots and crimini mushrooms for curbside pickup this afternoon and plan to give sous vide pork chops another Yankee try following your excellent video. I'll let you know the results! OH...that ATK cookbook has been checked back in.........
Nice looking Pork Chops! I just got the Anova and will be trying Pork Chops tonight. Thanks for video!
+Smokin James Great! How did it go?
It went well! Pork Chops were perfect! Next I will do chicken breast. Thanks Flo!
That is so cool!!!
+Eileen C Martin Indeed!
OMG! You're right...the mushroom sauce was soooooo good and easy that cream of mushroom soup just can't compare!
They look wonderful! When I saw your unboxing, I had to have one. Santa delivered mine yesterday, and tonight I cooked two small beef filets. To.Die.For!
+ricki c LOL! So glad to help! 😉 It is such an amazing device!
I just got an Anova, Flo. Success with salmon and rib eye steak. amazing appliance. I love experimenting!🤗
+A Murphy Awesome! Had a hard time choosing between the Anova and the Joule.
Enjoy your new sous vide life. Your cooking will never be the same again... :-)
this looks so interesting, Flo!
Moistest pork chops ever!
New single guy learning to cook. Just got me an instant pot! Thanks -Parker
My Joule Sous Vide is due for delivery any minute from Amazon....thanks to your recommendation...and I've said it before...I love that cat apron, Flo... This recipe looks awesome...can't wait to try...Thanks for the video, Flo and Dude... Have a great week, my friends!
How exciting, Warren! Let me know how you like it.
I need to do pork chops soon. I've done steak, bacon, chicken tenders, and a chuck roast with my Joule and they were all amazing.
oh, and I subscribed :)
I need to use it more. Just got my silicone sous vide bags. Hoping they will be just as effective as plastic. Every time I have used plastic bags, my heart just sinks. Thanks for subscribing!
I made this for my wife last night following your recipe. It turned out great, thank you!!
Oh, mercy! Mmmmmmmmmmmmmm! Move over, Hubby, can't wait to try these!
i have the Joule and VacMaster VP 215, but just need to know how to make these tools work together.
Sounds great, you just cut it with with a butter knife, that tells it all for tenderness.
At 3:49 What do you see? Nothing I’m just looking lol. Just found your channel and you guys crack me up! ❤️
She is so pleasant and nice what a great cook
Flo:
I purchased a Joule from Amazon based on your unboxing video. I cooked a sirloin steak the same day I received it, and I was very happy with the results. Thank you.
Yay! I have been craving steak. Cant wait to try it!
Please do more videos using this device. I'm considering getting one, which I assume, you recommend? Id love to see you cook some fish, maybe salmon using the Joule.
Thanks, Marky! I do recommend the Joule. I love it! Here is a video I did for steelhead trout (similar to salmon): ua-cam.com/video/R4WPd1w4rRY/v-deo.html
I made the same mistake by overcrowding my pan when I made pork chops with Joule the first time. I'm going to make that sauce now. It looks great.
Great! The sauce is the best part. =) Hope you like it.
I use another sous vide circulator and use binder clips to attach ONE side of the bag to the pot. Also, I keep the bag(s) open but food submerged. It helps little air bubbles escape during cooking. Less likely to float. Wish I could get my husband to eat pork chops. Looks really good. I haven't made chicken breasts sous vide, yet. Maybe you could demonstrate? Thanks!
+Elena Simon We are not a white meat eating family but I saw chicken breast on sale at Costco the other day and was tempted. I have sous vide turkey breasts and they were the juiciest I've ever had! I will definitely give it a try!
+Tom Conway Love that we can sous vide from frozen! I also defrosted meat the other night in 8 mins with the Joule for a stir fry! Brilliant!
Been meaning to try sous vide pork chops. Also, I will do a lemongrass/fish sauce marinade (like your local vietnamese pho shop)! Pork chops are always dry and gross if overcooked.
I love my Anova (Canadians can't seem to get the Joule) for steak. Mostly I do chuck steak (hard to do with any other method).
Oh, pat dry your chops before you sear them for a better result!
+astrangeone I had to pick up my Joule from the US but I love it. I agree the pork chops and steaks are so much better done sous vide.
Good stuff. You can get the mushrooms to sweat out their liquid a lot faster by adding salt to them right after they are in the pan.
+Collin Baker 👍🏼 Yes!
Great video! Love my Joule, I'm also about to try pork chops for the first time. Chicken breast and some of the tougher cuts of beef like flat iron and flank steak are wonderful cooked with the Joule.
(My only "cringe" moment, your cutting board! Get rid of that hard, knife edge-killing thing and get a wooden one! Also, you'll be amazed at what a difference a professional sharpening will do.)
+Christopher Brown I know I know... Making steaks with my Joule tonight!
I just found out that Joule is not available in Canada. My husband was planning to give me a sous vide as a Christmas present. I can get my son to bring me one when he visits as he lives in L.A. Do you see any drawbacks to purchasing the Joule that way? I subscribed and downloaded their App. I am Impressed with the follow up. Thanks.
No, it's not available in Canada so I purchased mine from the US as well. Not a problem as far as I can tell. Hope you enjoy it!
Thank goodness you’ve improved your chopping hand position! I hold my breath watching you chopping with extended fingers! Your Guardian angel can have a rest! 😂💨❤️
🤣
Hi Flo. I watched this video and decided to make this dish tonight. I’m always a bit apprehensive when I do the “sear” as I’m afraid I will turn a perfectly medium rare Sous Vide steak, or medium pork chop, etc., into a overcooked piece of meat. I have my cast prepared and its pumping hot, but one minute never seems quite enough... Any tips? P.S. I’ve messed up my beautiful beef tenderloins already and don’t want a repeat... BTW. Love your videos!!! Thanks so much!
Sometimes an extra minute or two doesn’t hurt. I often use butter mixed with grapeseed oil to get a good sear. Hope that works out for you!
To help with the over cooking... When you take your meat out of the bath, move directly into an ice bath to cool the meat back down.. Once the meat is cool/cold you can have it on the sear for a longer time to get a nice crust while heating the interior back up to heating temperature. Enjoy! :) Also, you can set the temp in the bath to finish 2-3 degrees below what you want for a final temp and the sear will finish off the cook.. I do both on my steaks/porkI will add, if you like that smoke flavor, stick the meat on the grill at 225-230 with wood of your choice for flavor for 15-30 minutes depending on meat thickness then transfer to sous vide bath then follow above... We only go to our 5 star restaurant now for 1 specific meal that is only served 3 times a year for a special meal.. Spinalis Dorsi!!!
You seem so down to earth, I had to subscribe lol.
How does the joule compare to the instant pot bluetooth? Do you prefer one over the other one for sous vide?
I have a made a couple of videos with the bluetooth model and found that I quickly grew out of it and needed something more accurate and designated for sous vide. So, definitely hands down Joule over IP for sous vide.
Flo Lum does the Joule come with a cook book or pamphlet with recipes in it like a slow cooker might come with?
I'm considering the joule too. it's it really worth the hype? can you do some chicken and shrimp recipes?
I am still learning but they make it SO easy. I would suggest downloading the free app to check out the recipes and how the Joule works. I will definitely be posting more videos.
Flo Lum great, can't wait!
How does this compare to the results you got doing sous vide in the Insta pot
So much better! The IP was my first attempt at sous vide and I now realize how ridiculous that was!
Flo I am still contemplating on buying one. Did you pay for the lifetime subscription and if so do you think it is worth $24.00. Thanks again for your videos and showing us the way.
I did not buy the subscription. Still working my way through the basics. Might look into it in the future. Happy to help!
Ive had guests who bought a joule after tasting chicken breast at my house. I had a sansaire and when they came out with joule i bought it right away. I was sold by the visual temperatures. I understand there is a joule on the web that will display the doneness in case you are still using one of the old style sous vide sticks. We had steak tonight. My husband likes his steak cooked to 122° which is. Ice since i can sear his steak really well without losing the rareness he likes. I cook mine to 125°. I put mine in first until done, then add ice to bring the temp down to 122° mine stays warm. So in case viewers dont know you can sous vide to different temps.
I agree with Dude that post-sous-viding browing is the way to go. Where on earth did you find Tri-Tip steak in Vancouver? I've been looking forever for especially a Tri-Tip roast but also Tri-Tip steaks, just because of American food bloggers going on about them, but have never succeeded in finding either, I'm going to assume your answer will be Beefway Meats, because I've yet to make it there before they close, so naturally that will be the one and only place.
I think I got them at Safeway of all places. Personally I still prefer ribeye.
Oh wow, bonus points to Flo Lum for being a super-fast responder to a comment on a video from over a year ago! Do you remember which Safeway and if you ever saw them again? The ones I normally go to are at Broadway & MacDonald and 4th & Vine, but they never seem to have anything but the most standard generic cuts of meat. I do agree with you at any rate that ribeye is the way to go, I've just always been curious about Tri-Tip because all food bloggers from California to New Mexico seem to take it as a given that it's the cut of choice, and I've never even tried it. Just out of curiosity, when you lived in California was it a cut you used, and do you miss it being available here? If it's something so amazing, maybe we need to start pressuring meat-cutters here into making it available.
I usually go to the Safeway at Oakridge and I’ve seen it few times. I don’t know what all the hubbub is about. I don’t remember eating a lot of tri tip in California. If they don’t sell it here, what do they do with it? I bet if you went to a butcher shop, they’d be able to put some aside for you. Have you tried Windsor Meats? They have really beautiful meat there!
do you just eat the rice plain? no sauce?
You overcrowd the pan adding 4 chops at the same time and for what u said u relized it wile doing it.... If u deglaze or flambe the pan with some brandi u will get a richer mushroom sauce before adding cream or bag juices!!! I love your video style keep up! looks really good! much love from BCN
Thanks for the tips!
Do you have a link to the recipe somewhere?
The pork chop part is in the app and I just don't have the capacity to write out all my recipes anymore as I'd rather spend my time creating more videos for all of you. I am having a tough enough time keeping up with comments. So I apologize for taking so long to get back to you.
I'm glad you like this type of cooking. I find it tedious at best. But that's me...LOL
Was wondering if you couldn't get the same effect is a shorter time in the IP using the PIP method? Something to try.:)
You can walk away and do something else while they cook. How could it be tedious? Not trying to be smart, just genuinely curious.
Well, it takes hours to do this. To do something like steaks you have to be around to take certain ones out at differing times because of the doneness. There are very few restaurants that do this because of all the hassles involved. Just saying. Note that you could most likely get the same results in the IP without having to buy more equipment. Just a few of the reasons why it never caught on. It's been around for years.
I cooked two 12 oz beef filets using my Joule in an hour and 15 minutes, to medium rare. While they were cooking, I prepped potatoes and got them roasting in the oven. I cleaned and chopped broccoli and parboiled it in preparation for roasting it with cheese and mayo mixture. Then I had about 45 min to spare to read a book. The potatoes and the broccoli were done about the same time as our filets, and then I quickly seared the filets in a hot skillet. The filets were a perfect medium rare. This was my first time using the Joule. The restaurant I went to the other night uses theirs to sous vide a whole beef filet and they keep it warm until the party group arrives and then they quickly sear them, to be all brought out at the same time. That's the beauty of sous vide, you can keep the meat at perfect temp if your other dishes aren't ready yet. I think you should consider giving it another try. :)
Edit: I own an instant pot too, and steak in the IP would be pretty horrible, IMO. The minimum temp in the IP is 212 degrees. That is MUCH too high a temp for expensive steaks, and they would taste like water. Save the IP for less tender cuts of meat that need to cook a long time.
You could experiment with the IP using PIP. I can cook my steaks on my grill and do them in less time. Also, I can cook steaks for many folks that don't all want them at a different doneness. BTW I was in the restaurant business. I can verify that these things are more bother tan they're worth. But to each their own.
+1timby I've tried making pork chops in the IP and they were not great (but not PIP). Definitely way better with the Joule. It's easy to plunk it in the water bath, walk away, prepare the rest of the meal... so the amount of time doesn't bother me. If I'm in a hurry I'll make something else with the IP. They are all great kitchen tools and each have their purpose.
Flo, my daughter is in love with your apron! Where did you get it?
Ah! That one is homemade. 😸
It looks great. can you tell me where you got the fabric?
It looks great. can you tell me where you got the fabric?
I cut up IKEA drapes. 🙀
I'd have to order them then. Middle Tennessee does not have an Ikea yet.
Thanks for your quick response! We love your page! New Instant Pot user here.
please do more sous vide stuff on that app im always scared to eat the food cause of the low temps also maybe do a video on re heating
+jared dion Will do, Jared! Thanks! Even though the temps are lower than conventional cooking, you are still in the safe zone.
Have you used the Sous Vide function with the Instant Pot?
Hi Flo luv your vids. One mistake on this though. You should have shown the interior of the chop before you put
the sauce on and given a close up on the cut edge with a squeeze so we can see if it is juicy. Same with all meats you
Sous Vide and video.I also have an IP like you and have just purchased an Anova circulator so please keep the vids coming.
John M in the UK.
Yeah... all a learning process. Thanks for the tips. =)
Thanks for a response. (John M in the UK)
Great vid and you're an angel for putting up with his verbal abuse. Kidding everyone calm down. Hope this works!
He keeps things interesting. 😏
I have to agree with your husband: I have been cooking for 51 years and pork chops have tasted dryer over the years. I would think that it's due to the demand for leaner meat. I am thinking of getting a sous vide appliance. I am watching recipes!
Excellent! You'll love it! So much juicier!
Good morning this is the Netherlands. Make clear what the time and temperature is.
I think this recipe is definitely something I will be trying out soon! With that being said this video was kind of hard to watch all the way through. I don't want to seem like someone just being mean because this is the youtube comment section but I do have some honest words for you guys. I don't think "dude" should talk nearly as much if at all. It almost feels like I'm watching the casting couch before it turns pornographic (especially with the nickname "dude"). That may be exaggerated but it was the best way to describe how I felt watching this. I think you should run the show and handle the talking and the narrative while he handles the camera. If you guys both want to be equally involved as a couple I completely understand but I would recommend a slightly different approach. Maybe both be on camera cooking together so the banter isn't so uncomfortable for the viewer or just divide up the recipes and sort out who works the camera and who does the cooking/talking. Sorry if I hurt anyone's feelings with my comment. Wish you guys the best!
Hmmmm wife doesn't do pork. I wonder if this will smell so yummy I can temp her. I think I'll make for the kids and see what happens. Thanks!
Do you have the recipe for this?
Sorry, Michael... I just don't have the capacity to type out all my recipes anymore as I am focussing my time on producing more videos for you all. I am trying to be very clear in the videos. Thanks for understanding.
Be very careful with olive oil
It has a low smoke point and can turn the oil bitter if over heated so using a high smoke point oil, such as grape seed oil, is better option.
You should try duck. Had some breasts for Christmas. Between 1hr 40 and 3 hrs at 60° C. Finish off skin side down on a hot pan under foiled bricks until the skin is crispy. Absolutely amazing.
Yes... I have tried duck using the Instant Pot Smart awhile back. ua-cam.com/video/DFlIr_PScXY/v-deo.html and I also have a regular one ua-cam.com/video/Iu3pMz9OK5U/v-deo.html. Love duck! I bet it'll be even better with the Joule!
You need to pay dry the protein before searing. Gives you a better sear.
Is the Sous Vide actually worth the money?
+Jean B. I guess it depends on your priorities. I love kitchen tech so don't mind spending the money on something that will help me create delicious meals. I have to say everything I have made with the Joule so far has been amazing compared to cooking the same things conventionally. Does that help?
I do sous vide 2-3 times a week, I use a different controller. I do all my fish, hamburgers, and beef sous vide. The nice thing is the ability to take a frozen steak out of the fridge, frozen and vacuum packed with duck fat and sage, toss it in, and go to the gym. Then I have time when I get home to prepare a salad, or vegetables, and finally a quick sear, and I have an amazing meal. Perfect every time.
Sous vide chicken breast makes incredible chicken salad, and we cook it at a much lower temp than you do with conventional techniques. So my chicken salad is tender, and perfect.
Fish is amazing sous vide, finish salmon in brown butter and capers. Always perfect.
So yes, sous vide will save you time, and make you a better cook.
Yes!
Nice, but chops for SV should be thicker.
If you pat your meat before putting it into the pan, you get a much better sear.
White rice? with sous vide pork, mushroom pan sauce, zucchini. No comment. Mushrooms first, don't overcrowd pan, cook in batches if necessary, shallot second. Shallots are all burnt and stuck to cast iron pan. Use a liquor like brandy to deglaze, cook off the alcohol and then add the jus from the bag. most of the jus evaporated, then the heavy cream. thanks for the video
Love the video. Work on plating though.
I know right? Not my strong suit!
Well done video and will try it soon........your camerman is rude!
Nice video!
But seriously - that knife is about as sharp as a credit card, isn't it?!
4:06 That knife needs sharpening ...
I wish I had a GF like her.
+Jadd612 You can make it yourself! Then woo the girl! 😉
What! No shake n bake........
I'll stick to the Air Fyer
Looks dry
He sounds like an ungrateful dinner guest.
I am rather disgusted that you are using cast iron on electric.