Cooked a pork tenderloin tonight. 140 for 1 hour. Then seared in a pan. Used the marinade to make a sauce. Turned our really well.
Did the same but seared on the grill at 500°. Nice little kitchen gadget. Marinade was olive oil, salt, pepper, Dijon mustard, garlic, rosemary, thyme.
I was kicking myself for not taking a few pics of the steaks. Also pretty cool that I can cook the steaks in a pot sitting on my counter top. The filets I got were pre seasoned and vacuum packed so all i had to do was drop them in the pot. I was worried that since I had the steaks in the fridge until I cooked them that they may turn out too rare for my wife's liking i set the temperature to 131.5 I think. Cooked for 45 minutes. They turned out great and I will be sure to post pics next time.
BTW guys you need the Joule app even if you have the Anova. it's perfect for looking up foods and getting the correct temps and times
There are two Anova apps, Anova and Anova Wi-Fi. I've found the Anova Wi-Fi to be much more functional and have more information. Just FYI
Just did a 9$ Filet on 136 for about an hour. Finished in Cast Iron. Kicking myself because I didn't have any butter and my grapeseed oil had expired so I just used Olive Oil. One of the best steaks I think I've ever done.
I'm a surgery resident who has been getting murdered for the past 10 weeks at work and am single. #Doesntmatterhadsteak
I'll make sure to whip out my wusthoff knives and put my stethoscope (if I can find it) in the next pic. lol.
What does everyone use when seasoning meats to vacuum seal? I went very basic with just kosher salt and black pepper this round, but want to mix in some other stuff next time around. Did 2 chicken breasts tonight, 150, 2 hrs. Started to get a tad stringy for me, will drop down a degree or two next time.
You just throw it in the bag or rub it on? I have only done one round of chicken, I cooked for 4 hours, chicken was a little mushy.
its amazing, second time I've done it. didn't do all the fancy shit chefsteps did with separating fat out, trussing, etc. just threw a chuck roast in a vacuum bag, 24 hours at 133f (might try 131f next, supposedly lower the temp on roast cuts the meat can get a soft texture tho), no pre-sear or seasoning. took out, sliced into steak size cuts, salt + pepper then seared.
I just placed it in the bag and cooked for an hour and a half. As I stated earlier ITT, the flavors didn't really penetrate but the chicken came out perfectly cooked.
might have scaled the lemon juice back to 10 or 15g instead of 20, was pretty forward. also didn't do the vinegar reduction, just replaced with apple cider vinegar. did 64c for 1.5hrs. leftover spiral ham from new years, old baked potatoes (way more than I thought) diced in a pan with an onion. if you or anyone eating doesn't like soft whites make sure you definitely hit 1hr at 64c on the sous vide poach
yeah well rendered and soft we're a household that when we cook a ny strip we eat the whole thing tho midwestern roots and all
wife bought a pork tenderloin today for me to fuck around with, really excited to see how it turns out. has anyone else tried one? what did you do to it?
That's how I roll too. That's good to know, because I was kinda turned off by the whole trimming/trussing, then tying it up with twine shit
I did one yesterday. One thing i would recommend is to put the meat in the bag without bending it. One of the tenderloins was a little long so i folded it over in the bag. So it cooked bent and when i was searing it it was kind of hard to work with. I used salt, pepper, garlic, lea & perrins on the meat. Then i took a soft garlic and herb cheese spread (like you would put on a cracker) and mixed in one jalapeño after i diced it up in the food processor, and added just a little matouk's calypso sauce. I rubbed the meat down and filled the bag with the mix. After cooking the meat i saved the liquid from the bag and reduced it for a topping sauce. The sauce had nice heat and flavor.
Don't add butter to your sous vide bag. You're just diluting the fat soluble flavor in the butter and then typically throwing it out. Add butter to pan when searing (for steak especially). Do add rosemary sprig, tyme spring, and crushed whole garlic clove.
I would imagine it depends on the size of the pot. Water holds heat pretty well so it probably won't make a huge difference.
Just threw in a couple pork tenderloins. Seasoned with salt and pepper. Will finish on the grill and brush on a teriyaki wasabi sauce I make.