Wednesday, October 22, 2008

Pork Cooked in Varoma and Grill

Not so much a recipe as a method of cooking pork chops and other meats to maintain a juicy result while obtaining a caramelised surface to keep the carnivores happy.

This works for other meats and is based on the same idea as sous-vide, where the meat is gently warmed through rather than shocked with high temperatures.

The pork chops were placed on a plate in the Varoma while some rice or vegetables are being cooked in the TM bowl. The chops were cooked for about 10 minutes until they had started to firm up to the touch. They were then transferred to a hot grill for about 30 seconds each side.

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