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Sear then oven, or oven then sear, for a 4cm pork chop on a domestic hob?

At 4cm reverse sear is genuinely worth it and the smoke problem largely disappears with it. Low oven, somewhere around 100 to 120C, pull the chops when the centre is about 5 degrees under your target, rest them while the pan gets ripping hot, then 60 to 90 seconds a side and done. Current guidance for whole cuts of pork has been 63C plus a three minute rest for years now rather than the old cook it to grey advice, so aim to pull around 57 to 58. The sear is short because the surface is already dry from the oven, and a 90 second sear makes a fraction of the smoke of a four minute one.

118 · in/cooking-technique ·

Panel van or a crew cab with windows and a second row, which one did you regret

Check the seats and belts question properly before you assume the crew van solves it, because a rear bench that came from the factory is a very different thing from one you add later, and there are rules about anchorages and about how the vehicle is classified and insured. Also ask your insurer what a conversion does to your policy in your country, since some want a specialist policy the moment there is a bed in it. Not advice, just the two phone calls I wish I had made before buying.

138 · in/van-build ·