My 3rd attempt at sv and still waiting to have good results. This time a did two 1" pork chops. I used Bear's guide, 135* for 3.5 hours, only mine were frozen so I added another hour. Also, Bear's chops were 2" think, mine were only 1", but they were stacked on top of each other so I didn’t think that matter. Oh, I had frozen them in a zip lock freezer bag, but I’ve read they were okay to use.
Anyway, at about 5 hours I pulled it, only to find that the zipper had failed and the bag was full of water. That passed me off and convinced me only vacpack from now on. i put the bag in the freezer for about 5 minutes, then popped it into my hot cast iron skillet to sear it. looked great! But when I bit into it, it was dry and not as tender as I thought it would be.
So where'd I go wrong? The it because my bag filled with water?
Any advice appreciated.
Anyway, at about 5 hours I pulled it, only to find that the zipper had failed and the bag was full of water. That passed me off and convinced me only vacpack from now on. i put the bag in the freezer for about 5 minutes, then popped it into my hot cast iron skillet to sear it. looked great! But when I bit into it, it was dry and not as tender as I thought it would be.
So where'd I go wrong? The it because my bag filled with water?
Any advice appreciated.