Tenderness of sous-vide pork chops

Question

I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit worse.

I had marinated them overnight in a Vietnamese soy sauce, fish sauce, sugar, lemon grass, etc., marinate and them cooked them at 132 degrees in the marinade for about eight hours.

What could I try to do differently? Longer cooking? Brining?

Asked by David Norman

Answer

I had similar experiences, and I've found that there is a big difference for long cooking between 132°F and 138°F (55°C vs 57.5°). Try a slightly higher temperature next time, you should be pleasantly surprised!

Answered by Marc-André Lafortune

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