One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring. You don’t even have to check on it. We got some beautiful Berkshire pork chops from Fossil Farms. They were brined in a 5% salt solution with honey and fresh thyme for two hours. The plan was to have the pork chops done and ready for plating later in the day. I set up my CVap Cook and Hold Oven to 145°F vapor and 145°F air. Once the oven came to temperature I seared the chops and placed them on a rack inside a hotel pan.
The internal temperature of the chops after searing was 85° F.
Once all the chops were seared and in the pan, they were off to the oven.
Sous Vide Pork Chops
With the CVap oven set to 145°F, all I had to do was wait for the moisture inside the chops to equalize with the moisture in the water pan. The differential was 0, so the air temperature was 145° as well. I was using a sous-vide method without putting the chops into a bag. Consequently, when the pan was pulled out of the CVap, all the chops were precisely 145°F.
The chops varied in thicknesses and weight, but all equalized to the temperature of the water inside the CVap. Wouldn’t it be nice to have the ability to do this with a large banquet where the party was delayed? When you use CVap to make your proteins this is a no-brainer.
