What temp do you guys like with pork tenderloin? Doing one tonight probably with some sort of mustard pan sauce.
I cooked mine at 130 for just over an hour and liked it. Think Kenji has a guide on serious eats with different times and temps
I did two this weekend that turned out well. 140 for both. One I let stay in the water for 3 hours as I was running around, the other for 1 hour. Both were great. I'll try to find the pictures.
This is what 140 will get you. Only went in for about 1.5 to 2 hours then a quick sear on the grill Spoiler
Yesterday I put on a 4lb rump roast at 135 that I'm hoping comes out great tonight. Did a season with S&P + cayenne pepper and pre-seared. Added some thyme in the bag before sealing and putting in the bath. Roommate chimes in that he has 3 filets that have just been sitting in the freezer for months and didn't know if you had to thaw before cooking. Nope just opened, S&P, seal and dropped them in for ~3 hours. Seared with cast iron + torch combo. amazing results. Really makes me just want to go to costco, buy some of their steak packs and go ahead and season/seal individually so that I could start the sous via Wifi at the office right before leaving, drop one in when I get home, go to the gym, and have it ready to go when I get home and showered and ready for dinner. Is there anything wrong with putting the S&P on a thawed steak, vacuum sealing, and then putting it in the freezer for potentially 2-3 weeks?
I was interested in doing this as well. I was thinking of doing it and adding some Lea and Perins as well. Hell I can even meal prep this way and setup a MTWTF meals of fish, chicken, steak, etc and have it ready to drop in and cook each night. Much better than going out to eat. Plus its easier and honestly, the food is turning out great. I am watching some of these ChefSteps videos and getting hungry. I didn't even put my SV up last night and left if out so I can use it again tonight.
I did this the other day. At costco I bought a pack from USDA Prime Sirloin which was 4 huge steaks, then I bought a pack of pork tenderloin steaks. (Pork is on the left). We will see how it goes.
did some looking around and it appears that pre-salt/peppering before sealing and freezing isn't an issue.
I read something yesterday that said, put it in a bag and set the temp 2 degrees less than the original cooking temp, and use the same time in most cases.
I did this a few weeks ago - it was so easy, bought a big ass pack of chicken, pork, and steaks - seasoned - sealed - freeze ... now I set it in ice water before work, turn it on around lunch (really wish I could auto-program an on-time) and get home to perfect meats.
Want to try making Chicken Fajita Meat in my Sous Vide. Do you think I could cut up chicken into strips, season and then SV so that there would be more seasoning ?
Pretty damn solid for a $8 4lb piece of meat. Flavoring the inside of the meat wasn't easy. Crust was great - pre sear and post sear. Tried to get some flavor in the inside with slicing little slits and stuffing halved garlic cloves in during the cook. not bad at all. If I try it again I'll probaly brine it or maybe inject? or just do brown gravy with it. But for last night just basically put some more pepper on it after slicing and it was delicious still very impressive how tender and moist it came out. gonna be putting the leftover slices on a sandwich for lunch today. No shame that I'm also putting leftover mashed potatoes on the sandwich with it.
Jumping in to this sous vide deal. Got a birthday coming up.. What's the best sous vide you can get for around $250?
So I think I installed my searzall wrong. All of the flame comes out the back and it doesn't really work.
Basically any of them. I have Anova. Others have Joule. Pretty equal imo. Anova always has sales during the year.
you can get them all for less than that. anova and joule are the two brands you'll want to look at. you'll need some sort of container to cook in. you wont necessarily need a vacuum sealer - try out the water displacement method first and see what you think. you can always get a vacuum sealer later if the water displacement with zip lock bags isn't cutting it for you (i've been using that method for 2+ years now and it works just fine).
what is the longest cook you have done with the water displacement method? This carnitas post almost made me buy one last night.
I've done 36 hours with water displacement method for short ribs and it worked out great. Honestly I wanted to go to 48 hours for extra tenderness, but didn't think about making it that far out in advance. And fuck, I may have to do those carnitas now
Made some homemade sausage on Sunday. Cooked sous vide tonight 150 for an hour and half. It's so easy, but it's one of my favorite quick things to cook sous vide on a weeknight
I use Chip Clips to hold my bags down into the water. Its plastic and it won't be a problem if part of the clip is submerged.
Never thought of that. Saw a blog post from ANOVA the other day that also suggested using a butter knife in the bag. Don't know if I'd do that (would be worried about having something inside with the food), but I've also had pretty good luck with nothing extra.
I brought home a handful of binder clips from work and just use those. I've never had an issue with keeping the bags submerged, either.
Gonna try the recipe for Barbacoa Tacos this week. I think this could last me a while if I make it with 6 chicken breasts. Curious if I can refrigerate the leftovers and for how long?
Did burgers today via the chefsteps method adding egg to the meat. 133 at 45 minutes, then finished on 700 degree grill. Delicious and never knew ground meat could have that kind of texture. Pro-tip: an extremely underrated burger topping is sliced green olives.
I'm glad I'm not the only one with that reaction. Googled it and there were quite a few recipes which...I don't know
Just because I like you, order this https://www.saucespiquantes.ca/sauce-piquante-au-bacon-la-cochonne-de-saucespiquantes-ca Best hot sauce i have ever had