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Discussion in 'Food & Cooking' started by criss1222, Feb 24, 2012.
How can I make 250 stuffed porkchops ahead one day of service without drying them out?
Sous vide them.
Depending on the thickness. I would mark them on the grill,then place on sheet pan cool quickly.. cover them with clean kitchen towels soaked in stock. Next day put them into a hot oven right before service and thats it. This way requires less handeling of product then Sousvide and is more cost efficient. I do same for steaks and have been doing it this way for a very long time,