Sous vie cooking
Pardon me if I misspelled the name. I had to take 4 years of French and Spanish in college to pass two to graduate.
I have been following the discussions on the "water cookers". It might solve my hang up on getting decent pork chops. I consider my self a decent cook but pork chops have always been a problem. I have brined, grilled, broiled, roasted, you name it and still seem too dry. A bone in pork roast, (not center cut) is another matter. I seem to do ok on them.
What brands have you tried? Recommendations? Where to purchase?