New to Sous Vide cooking, made pork chops but were very pink...

In the Sous Vide Recipes Forum
And had a blood spot (ick)
They were about 1" thick boneless, I cooked them @ 140? for about 3 hours. Quick chilled and froze them. Cooked them last night, re-heated them in the SV back to 140? then a quick sizzle in the skillet. The texture was okay, but the pink was unnerving and the blood spot was gross (it was bright red) What should I have done? Higher temperature? It's a brand new Sous Vide Supreme and I did check the temp system against a very accurate thermometer and it was spot on. I also did a steak but haven't thawed that one yet and cooked it at the same temp hoping for medium. Now when I browned it, I patted it dry and put it down in a hot non stick skillet but no oil, was that my mistake? Not enough heat transfer perhaps?

I am hoping my next venture turns out better or my butt's in trouble for spending the $$ for the SV! :-)

Any insight of what I did or didn't do would be greatly appreciated.

Thanks,
John


4 Replies So Far

Pink is about what you expect from with a 140F waterbath, (think about a typical medium steak). It's completely healthy when cooked for as long as you did (you can even go as low as 131F but that's a little too rare for me). If you want it more done you can up the temperature to 145 to remove almost all of the pink, or go as high as you'd like.

I think searing with oil works a little better but it shouldn't change the inside doneness of the meat any.

Hope that helps!

Jason
Thanks Jason, I am just beginning so am seeing that there are a lot of "adjustments" to your taste. I am still trying to find the perfect temperature for a hard boiled egg!

John
No problem at all John, there's definitely a lot of personal taste involved and each person likes things a little differently. All part of the fun of cooking!
The USDA lowered there internal temperature for pork almost 20 years ago. Pork can be and I think should be, served med rare 135F. - 140F.
Trichinosis is a food born worm that is inside the meat of some animals, especially wild game. Pork was at one time a major carrier, but better methods of growing pigs has all but eliminated it from commercial supplies of pork. Below are the recommended temperature from the USDA:
USDA Recommended Safe Minimum Internal Temperatures

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.


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