The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device.
The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. For other time and temperature options, check out our cooking guide here. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). Also, cooking them at a temperature of 136F ensures that the pork is a beautiful medium rare with great texture. Cooking the 1" pork chop for one hour is just enough time to achieve a perfectly juicy chop. Through loads of experimentation, we’ve found that cooking pork chops at 58C/136F for 1 hour is the perfect combo. Check out the official recipe and video tutorial here. Note that we adapted the ginger scallion sauce from a recipe by Francis Lam.
Try it yourself at your favorite time and temperature (we recommend one hour at 136F), and enjoy this heaven-sent sauce! Here we add the sauce to a piece of tender, succulent sous vide pork chops, and the result is incredible. From fish, to pork, to unseasoned chicken, to eggs, this sauce can kick any dish up a notch. The combination of ginger and scallion are like yin and yang, and unite harmoniously into a delicious, explosive sauce that you could put on anything.
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