Why You Should Cold-Sear Your Pork Chops

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With a cold pan and the right cut, you’ll attain juicy, tender chops in minutes-without even dirtying your cooktop.
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Опубликовано:

31 май 2024

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Комментарии : 194

@sherrymatkin635 3 месяца назад

It was so nice to see Elle again.

@op3129 3 месяца назад

was she gone?

@RobertMurphy-sk6mq 3 месяца назад

She had ovarian cancer in 2016. I understand it's in remission. @@op3129

@sherrymatkin635 3 месяца назад

@@op3129 I just hadn't see her in awhile.

@GeonQuuin 3 месяца назад

Ever since i've watched Lan Lam's video on cold sear, that's been my default method to cook steaks, except for salmon steaks

@billschannel1116 3 месяца назад

Does cold sear not work for salmon? I was thinking of trying it

@yogiebere 3 месяца назад

It's best with salmon! Tuna on the other hand just needs a hot sear.

@madmax18840 3 месяца назад

Just made boneless pork chops using this technique tonight for the first time and they were stellar! I cooked them to a medium rare, medium heat in a carbon steel skillet with flipping every 2 mins. Added a tiny bit of vegetable oil, as I don’t use non stick. Highly recommend this method

@Doone226 3 месяца назад

Good to see Elle back!

@dawnbowie352 3 месяца назад

Pork - THAT is what's for dinner at our place when we want to impress our guests. Looks so good, ladies! Will try this method and recipe this week. Great explaination of the science behind the "cold sear". Makes such good sense when outlined. 😊

@VioletPhoenix922 3 месяца назад

I understand and respect telling people to go to the (paid) website for full variations on the recipe presented (for example, a different flavor sauce), but it seems wrong to me to direct someone to the (again, paid) website just because they have an electric stove-something a lot of people, especially renters, can’t help-rendering the method pointless for them without those directions, especially since it is a few seconds’ worth of explanation: for an electric stove, turn one burner on high heat for the initial cooking phase from cold to high, and at the same time heat a separate burner to medium for the second phase, and instead of turning the heat down on the first burner, just move it to the second for the rest of the cooking and turn that first burner off.

@Macismad 3 месяца назад

Thanks for that, and I hope you didn’t have to pay too much for that info. I too was fooled and instantly frustrated when I went to the website. Other you tube chefs don’t do that! In any case, I always follow things loosely when I cook. I think I would just take the pan off the heat for 30 seconds or so until the burner cooled part way down.

@eraldway 3 месяца назад

If you can't manage to make this in an electric stove without instructions, maybe it's best if you stay away from the kitchen?

@JSH1 3 месяца назад

Hint, electric stoves heat up much faster than gas so adjust accordingly. If you’ve been using an electric stove then you know how quickly they sear meats so you should know to already lower the heat for the length of time they are cooking the pork. Time to get the 14 day free trial or stop cooking and order take out if you need that much help. Peace and love.

@Macismad 3 месяца назад

@@JSH1 I disagree. My experience with electric stoves is that they heat up and cool much slower than gas. Not talking about induction stoves, and I won’t! Except to say they totally suck! Either way, it takes time for a cold pan to heat up.

@ScottFidler 3 месяца назад

Meh, just keep heat down on your stove. Get a good sear. Not too much. Finish in oven and turn if/as needed. Nothing ground breaking here.

@imac96658 3 месяца назад

Looks great! I would make sure to melt down the fat on the sides of the chop

@tericollins2103 3 месяца назад

Yes was thinking same

@Ruthbaby175 3 месяца назад

Why?

@trulyjupiter 3 месяца назад

@@Ruthbaby175 For yummyness.

@mogarcia9755 3 месяца назад

The salt 24 hr dry brine is actually the key to moist and great taste…

@anitaspencer1734 3 месяца назад

But why? What does that do for the meat? Please and thank you.

@adedow1333 3 месяца назад

@@anitaspencer1734 I'm pretty sure the atk video about prime rib roast with Yorkshire pudding explains the science behind the method. It's essentially osmosis paired with the peculiarity of salt

@GT1Vette 3 месяца назад

Brining penetrates the meat and season inside. I always brine my turkey, wet or dry.

@MistressOnyaCox 3 месяца назад

🎉 why 🛑 at 24hrs. I dry all meat MINIMUM 72hr #AltonBrown dry age at home❤ I pasture raise/slaughter all my own meat so starting with QUALITY is key🎉🎉🎉

@anitaspencer1734 3 месяца назад

Thanks, everyone. I always wet brine my meat, but I've never even heard of dry brining. Thanks, again ❤️

@ladysyberia7419 3 месяца назад

Damn, learned 2 things from such a simple video! Never new how to stop the "porkchop cup" & the constant flipping is pretty interesting!! Can't wait to put that to good use! Ha!

@Macismad 3 месяца назад

Another way to avoid the cup in some cases is to slit the fat on the sides in a few places. It’s when the connective tissue shrinks due to cooking that causes it to pull up tight. It’s not a 100% solve though.

@Blackmark52 3 месяца назад

I do a lot of cooking from a cold pan. Chops, grilled cheese, home fries. I bake my bread in a cold oven and roast coffee in a cold pot. Preheating isn't what it's cracked up to be.

@gregmainer5416 3 месяца назад

That's how I do my grilled cheese as well, also with grated cheese on the outside of the bread for nice toasty chees-iness 🙂

@Hiluxtaco 3 месяца назад

I use the cold water boil method for cooking noodles. Every pasta dish turns out crunchy and refreshing.. 😊

@Blackmark52 3 месяца назад

@@Hiluxtaco "cold water boil method" I put my noodles in the pot first and use them to estimate how much water to add. That happens before I get to the stove. I just watched a video about not boiling pasta at all, just soaking it till soft, then cooking it in the sauce.

@op3129 3 месяца назад

what does "roast coffee in a cold pot." mean? seriously WHAT?

@op3129 3 месяца назад

@Hiluxtaco pasta turns out "crunchy" you're a weird bot

@karenmarshall975 3 месяца назад

Bravo Elle!

@francinecorry633 3 месяца назад

That sauce is looking great can`t wait to try it.The cold sear is interesting too,since we like us a little pork fat I will also sear the edge`s.Flavor`s in the brown y`all!

@tanderson9115 3 месяца назад

Great jobs ladies. Made your baked potatoes last night, my husband was in heaven.

@PoeLemic 3 месяца назад

Thanks for showing us this. I plan to use this method. I wonder if you could use a George Foreman grill and not have to flip?

@TexasScout 3 месяца назад

Unfortunately, I don’t think I can get inch and a half cut pork chops anywhere. Local butcher shops have close and only thing left in this area is grocery store meat markets.

@trulyjupiter 3 месяца назад

I came across some a few weeks ago. I wish I would have bought more than 2. Who knows how long it will be before they get more!

@marybretired 3 месяца назад

Buy a pork loin and cut your own chops at whatever thickness you want (not one of those skinny shrink wrapped loins.). I’ve found them in regular grocery stores

@trulyjupiter 3 месяца назад

@@marybretired I buy the whole loins and cut them up. I leave a small hunk to cook as a roast. I agree, never ever buy those packaged little loins!!! That may just be dinner tomorrow.

@TexasScout 3 месяца назад

@@PoplarForest No Kroger near me for 130 miles.

@janzebuski3559 3 месяца назад

@marybretired or just buy a nice bone-in pork roast and ask the butcher to cut it into chops of your desired thickness

@stevelogan5475 3 месяца назад

Ms. Elle , great recipe and I cut 3or4 1/3 inch slits from the outside meat to the inside ward part of the chops and it will not cup and your technique on baked potatoes is my fave and I am Irish so I bake them that way now

@sandrah7512 3 месяца назад

Elle's great, but this pork chop recipe and the baked potato recipe you mentioned were developed by her colleagues Cook's Illustrated Senior Editors Annie Petito and Lan Lam, respectively.

@stevelogan5475 3 месяца назад

@@sandrah7512 ty for the info

@malcolmxxx86 3 месяца назад

how does this apply to an outdoor grill?

@byronholmes2496 3 месяца назад

Yes, I think I'll like it.

@Adam1nToronto 3 месяца назад

I wonder how many people reach for table syrup when a recipe calls for maple syrup.

@ArtTheSinger 3 месяца назад

Elle looks great!

@jomarzan 3 месяца назад

Sous vide and sear. Done.

@patriciacrugnale8891 17 дней назад

They came delicious this how I wil cookl them for now on so juicy

@deborahkizer4664 3 месяца назад

Love pork Chops. 👍

@wassollderscheiss33 3 месяца назад

Hank Schrader olé!

@user-bo8nm5cs7y 3 месяца назад

Yum❤

@nancybarnett2832 3 месяца назад

We call a thick cut chop an Iowa chop.

@mfrenchcazenovia 3 месяца назад

Why would having an electric stove require a different approach? I just moved and now have an electric stove. It hasn’t Meade any difference in how I cook.

@kabel9357 3 месяца назад

Curious too. But the recipe and that knowledge are behind their paywall

@MbisonBalrog 3 месяца назад

It seems the second side Maillard faster than first side touching pan. Why is that? Did moisture evaporate off top as residual heat from pan curls around the meat?

@drivem42 3 месяца назад

More fond from the first side

@MbisonBalrog 3 месяца назад

@@drivem42 but how if no charring ?

@yarondavidson6434 3 месяца назад

The first side started cold. The second side started hot, after 2 minutes of heating. So overall 2 minutes from cold gets you less charring that 2 minutes from warm...

@ginabisaillon2894 3 месяца назад

Those are perfect for the air fryer

@wdavis911 3 месяца назад

@rocko6439 3 месяца назад

How about rendering the fat on the sides?

@MbisonBalrog 3 месяца назад

Can this be done same way in steel pan or do you have put oil/fat in first?

@jodieholley627 3 месяца назад

Yes, just add a high temp neutral oil in a steel pan. You will wait until a good sear is on there before you flip. Once you flip on both sides and get a nice sear, pop it in a preheated 425 oven to cook the rest of the way. The fat on the edges will render down much better than this method. That was shown. When you pull it out, let it rest for 5 mins.

@MbisonBalrog 3 месяца назад

@@jodieholley627 nah I never use oven. What for? Just just let sit pan.

@sandrah7512 3 месяца назад

You can use a carbon steel pan if you like. The advantage to the cold sear and no oil is you don't get the messy spatter that often occurs with oil in a hot pan. The method @jodieholley627 describes is another way. Yet another is to start in a low oven and cook the steaks to 90°F, then finish them in a hot pan aka the reverse sear developed over 15 years ago by Kenji López-Alt for Cook's Illustrated/ATK.

@beckijameson3844 3 месяца назад

Are they room temperature at the start?

@sandrah7512 3 месяца назад

No. The concept of meat having to be at "room temperature" is overblown because people seem to be under the impression that taking their steaks or chops out of the fridge and leaving them on the counter for 30 minutes or so somehow equals room temperature when it actually takes far longer than anyone ever recommends leaving them. Kenji López-Alt tested this theory and gave up after almost two hours - bordering on becoming a food safety concern - the steak's temperature was still in the 50's °F. He then cooked the steak together with its fridge-cold other half. Both cooked to the same internal temp with the same browned crust in essentially the same amount of time.

@markfischer3626 3 месяца назад

If I have thin pork chops can I just stack them or should I cook them frozen?

@wdavis911 3 месяца назад

What???

@docmalthus 3 месяца назад

There's no reason you couldn't cook them frozen. America's Test Kitchen did a video on cooking frozen steaks. As follows... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uLWsEg1LmaE.htmlsi=rW1MTuMm2HGhFSS-

@markfischer3626 3 месяца назад

@docmalthus I know, I watched it. The beauty of it is that the surface forms a crust before the inside cooks. First I dry brine them for 24 hours like Guga advises, then I freeze them. I put my cast iron pan in the oven fat 500 for half an hour, then put it on the stove at its highest setting. I add some peanut oil and sear the steak flipping every 30 seconds. When the crust is right I put them into a 275 degree oven until the inside is 120 to 125. I add butter garlic, and rosemary after.

@jimmiesaylor387 3 месяца назад

What about cooking with cast iron?

@sandrah7512 3 месяца назад

Cast iron pans tend to heat unevenly and once they heat, tend to hold onto that heat and not respond to the lowered burner as quickly as non-stick. If you want an alternative to non-stick, try a well seasoned carbon steel pan.

@jimmiesaylor387 3 месяца назад

@@sandrah7512 Thank you. I do have 1 seasoned steel pan. I'll try that.

@NANAbingbangboom 3 месяца назад

Temp reading on this channel is usually sus lol

@angelbulldog4934 3 месяца назад

Yeah, 140° isn't done enough for me.

@NANAbingbangboom 3 месяца назад

@angelbulldog4934 I mean that if you look closely, the temperature readings aren't real

@NANAbingbangboom 3 месяца назад

@angelbulldog4934 I mean that if you look closely, the temperature readings aren't real

@sandrah7512 3 месяца назад

It's not a secret 🤷🏼‍♀: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ivFOgVTx6vs.html (4:40-7:35)

@szim90 3 месяца назад

Could you use a carbon steel pan instead of a teflon pan to do the cold sear method discussed here?

@thischannelisforcommenting5680 3 месяца назад

As long as it's well-seasoned and non-stick I don't see why not

@idontwanttosignupnow 3 месяца назад

I cold sear on carbon steel all the time it works perfect, go for it :)

@szim90 3 месяца назад

@@idontwanttosignupnow Thanks! One follow up - you wouldn't happen to know if this works on induction, would you? I know generally throwing a cold pan onto high induction heat is considered risky. When you do a cold sear with carbon steel, do you still slowly warm the pan, or do you crank it to high directly from cold?

@bwcasas 3 месяца назад

What are “enhanced” pork chops?

@ThreeDee912 3 месяца назад

Usually those are soaked in a salt water solution from the factory. They should be labeled as such in the store. Since they're already salted you don't need to add extra.

@d.d.9636 3 месяца назад

😂 My cats nickname is pork chop.

@bearpawz_ 3 месяца назад

I had a potbelly big named pork chop. He didn't stay as small as I thought he would (he got HUGE).. I eventually gave him to a family who had a female potbelly.. 🐷🐷💕

@daveq646 3 месяца назад

Do I need a 2nd pan for a 2nd batch? Seems like it’s that or wait for the pan to cool…good luck waiting for a cast iron

@drivem42 3 месяца назад

Do you not have cold water available? 😂

@ledheavy26 3 месяца назад

@@drivem42 Great way to potentially ruin certain pans.

@ajk374 3 месяца назад

This method is asinine.

@DoughboyGod 3 месяца назад

🔥🔥🔥🔥🔥🔥🔥🔥

@GT1Vette 3 месяца назад

Yup, they look too dry

@houchi69 3 месяца назад

Makes no sense when End Cut and Center Cut are the same thing...

@richardl.993 3 месяца назад

Pork chops smothered in yellow mustard then the seasonings of your choice, salt pepper garlic and rosemary ror me then cooked in the air fryer . Remove at 140f and let rest.

@myloflex 3 месяца назад

@5:49 far from juicy...that's bone dry lol

@oddopops1327 3 месяца назад

👍😉

@kristinb5121 3 месяца назад

This is not a cut of meat that I can easily find in my regular stores. Bone-in is preferable for flavor and I understand the thickness, but it’s so much easier to find boneless center cut loin chops of that thickness.

@corvusprojects 3 месяца назад

'Look how juicy they are!' Bruh.

@SE013 3 месяца назад

I don't think those pork chops were at 140...it looked a bit too dry, which I know can happen on cooking shows.

@helengreen6724 3 месяца назад

You tell us to click on the link for the recipe, and then we have to pay.

@robertduffy5805 2 месяца назад

Leave the bone on, throw the sauce away, and add some apple sauce.

@LeighWinspear 3 месяца назад

140 degrees F, is only 60 degrees Fahrenheit max,,,,,,,,sure its cooked/safe?

@adedow1333 3 месяца назад

The rest time allows for carry-over cooking which will bring the temp up to the recommended 165 internal temp. Also lower temps for longer times have the same effect.

@bobby_greene 3 месяца назад

145 is safe for pork

@LeighWinspear 3 месяца назад

@@bobby_greene so 57 degrees is safe for pork. Really.............

@sethwick8348 3 месяца назад

@@LeighWinspear Yep, even the FDA says so nowadays. So for pork available in America, 145 is plenty. And Europe is even better usually, considering raw pork is a delicacy in parts of Germany. Elsewhere I'm not sure.

@wdavis911 3 месяца назад

@@adedow1333resting for five minutes will not bring it up 25 degrees, also that’s way overcooked, might as well throw it out at that point it’s so dry

@Zimzimhk 3 месяца назад

I don't understand. When she turned the chops after 2 minutes, it was not "cold sear" anymore because the pan had already been heated up with high flame.

@sandrah7512 3 месяца назад

There's no such thing as an actual "cold sear" - it's just an expression ATK has adopted to refer to pan searing meat but starting with a cold pan. It seems to have come in part from a recipe coined the "reverse sear" developed by their former colleague Kenji López-Alt in around 2006.

@njgrplr2007 3 месяца назад

Failure to season the tops and bottoms = SHAME!

@davegravel3740 2 месяца назад

She salted and refrigerated them the day before.

@CrimeVid 3 месяца назад

So that’s a two rib chop, interesting, bad way to cook chops if you don’t like them heavily seared. PS if it does not have ribs in it… it ain’t a chop.

@weege001 3 месяца назад

lost me at raisins.

@wdavis911 3 месяца назад

Juicy??! They looked totally dried out when you carved them

@malcolmxxx86 3 месяца назад

those chops were taken out at 140 and probably rose to almost 150 based on the lack of any pinkness and that agrodolce seems extra sweet for me and no herbs?...also I don't care about a little mess...gotta clean the stove once a week anyways....damn , I keep forgetting this is for home cooks , not restaurants

@troubiemakie 3 месяца назад

the ADR "sauce" at the beginning took me out 🤣

@Michaelkaydee 3 месяца назад

Didn't sear the edges 😢😢😢

@Hoakaloa 3 месяца назад

thank you for the education. And, what's going on with the makeup? Did ATK hire a new makeup artist? In my opinion, not a positive change. You were just fine and beautiful before and probably fine and beautiful without ANY makeup. Men don't have to do it. Why should women?

@throughsoul 3 месяца назад

Issue: You say IF using an electric cooktop the technique is different and you can find that on our website. BUT I go to the website and it has a paywall, AND where would I find that info on your website anyway? No, you need to provide that info in the comments if you aren’t going to clarify it in the actual video.

@indigotreejedi 3 месяца назад

I thought non stick pans aren't to go above medium heat?

@selewachm 3 месяца назад

I think the mass of the meat keeps the temperature below the danger point.

@sethwick8348 3 месяца назад

When empty yes, but when they have something in them to provide thermal ballast it's fine.

@tompagano9015 3 месяца назад

Yes, I can see you eat a lot of pork chops. I agree the pay wall is annoying.

@jepito29 3 месяца назад

Drink every time they say “chop”

@LeighWinspear 3 месяца назад

Im going to rehab now after 6 minutes.....................

@michaelsalmon6436 3 месяца назад

I agree with mogarcia, ladies ! You best make an effort to dry brine these great pork chops, which me be thinking had to cost the Test Kitchen at least $ 25.00 each! And that frequent flipping technique of yours sure looked to me as if it produced overcooked pork,, but then, I prefer a little "pink" in my pork meat. I am also kind of stunned that there was no use of the instant read thermometer in this youtube. It might have prevented one flip. Finally, c'mon, why insult this level of pork chop by frying it in a non-stick fry pan? Me be thinkin that you go cast iron or you go home! BTW, the sauce is Deeeeelicious!

@geol1936 3 месяца назад

You didn't watch this video, did you?

@ThreeDee912 3 месяца назад

They did a video with flipping a steak in nonstick a while ago, they said it keeps the fond on the meat and not in the pan, and it heats more evenly. Cast iron retains heat well but doesn't actually heat as evenly for a method like this. 140°F is nowhere near overcooked, they're cooking by temp instead of eyeballing the color.

@SisterShirley 3 месяца назад

@michaelsalmon6436 me be thinkin you need to shop around. Where do you find pork chops for $25 apiece?

@nancycy9039 3 месяца назад

There was certainly use of the instant read thermometer!

@gerber8915 3 месяца назад

That is nice cooking, but that is not how you properly temp the meat. Go from the sides to hit the center, not through the cooked surface of the meat. Otherwise beatiful chops.

@sandrah7512 3 месяца назад

According to Thermoworks - the manufacturer of the thermometer Elle is using - you can go in from either the top or the side. You'd probably want to probe from the side for a thinner cut of meat, but these chops are quite thick.

@matttypes2695 3 месяца назад

Didn’t sear the sides 😢

@stevencardinali5291 3 месяца назад

The American Heart Association recommends the standard American should have less than 1 tsp of salt per day, spread amongst all meals (even less than that when you account for natural sodium in foods). She used 1.5 the daily recommended amount per pork chop 😅

@sandrah7512 3 месяца назад

"Salt". What kind of salt? A teaspoon of table salt results in the recommended maximum of 2300 mg of sodium per day while a teaspoon of the Kosher salt used in this recipe (Diamond Crystal) contains about half that (it's a density thing). Also, these aren't personal chops - each is meant to be shared by at least two people. So at around 800 mg (a bit will come off when the chops are patted dry), that's still a fair bit of sodium, but not nearly the scary scenario you made it out to be. 🤷🏼‍♀

@jodieholley627 3 месяца назад

Let’s move past the dry chops and talk about how the fat that wasn’t rendered on the sides and why cook it in a non stick? A cast iron or steel pan would have been a better choice and once seared on both sides, pop those bad boys in a preheated oven so the fat can render down. Normally , ATK rocks but this was a failure and video should be scrapped. No one needs to disrespect a chop like that or fib to us and talk about how juicy and good they were, cause you know that was dryer than Sahara Desert 😅

@positivelynegative9149 3 месяца назад

I cannot fathom using a pan about which I must be concerned with getting TOO HOT. 🤦‍♂️ Non-stick = 👎

@yarondavidson6434 3 месяца назад

That's generally only a concern (and not realistically a big one at that, but official recommendations must take into account known low level issues) if the pan is empty/clean. When you actually have something cooking on it, it's not realistically an issue. So in this video, they mentioned it because they put the chops on a clean dry pan, so all the areas of the pan around the chops are at risk of heating. As long as you don't actively pre-heat an empty pan, or cook on only parts of it, then again not a real concern. And for normal home kitchen, these would be very rare occurrences, I think.

@positivelynegative9149 3 месяца назад

@@yarondavidson6434 I've done my research into non-stick coating and decided they are trash. I got rid of all mine years ago. I cook everything I want, just how I want it, with cast iron or stainless.

@yarondavidson6434 3 месяца назад

@@positivelynegative9149 that's absolutely fine. Just, well, this is also how most people generally use their non-stick pans...

@positivelynegative9149 3 месяца назад

@yarondavidson6434 Any number of people doing something doesn't make it not-stupid.

@robinmorris8201 3 месяца назад

It may not be tephlon. Anodized nonstick pans are good up to 500F.

@connorsweeney2638 3 месяца назад

Not gonna lie. They are looking dry af

@barrym2112 3 месяца назад

So are you lying the rest of the time?

@GT1Vette 3 месяца назад

Yes, I was going to say the same thing. Too dry.

@certainstrength 3 месяца назад

Anyone else spot the strange voice over at 0:18 😂

@CreachterZ 3 месяца назад

Score the fat around the side and then sous vide. Tada!

@claydawson4783 3 месяца назад

Terribly disappointing that the fat is not rendered!

@ulyssesmelendres504 3 месяца назад

Wow…so skinny…

@exposfan94movies 3 месяца назад

Love ATK, but this is a terrible technique. Those chops will have a dry mouth-feel and they didn't sear the fat cap! Yes, constant flipping is a good method, but not a cure all for no oil and raw fat cap.

@gingerrogers5062 3 месяца назад

Sounds like you’re far clearer in front of that range than are these ladies in this segment. I’ve just given up trying to cook pork chops. Is there a recipe or source you recommend? Their chop looks dry, and, for the life of me, I can’t imagine why they didn’t cook the sides of those large chops. I’m a rank amateur, but I would at least have done that.

@michaelsalmon6436 3 месяца назад

You are correct, ginger! If you splurge on pork chops of this quality, you do not want to be fussin with some kind of "cold sear" and fast flippin technique, IMO!. There are many versions of cooking pork chops available for you to review as youtubes. Do a search and do not hesitate to experiment with brining, seasoning blends, and searing techniques. Good luck!