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re: Sous Vide Biscuits? 10 Foods to Cook Sous Vide
Posted on 4/28/16 at 6:00 pm to Canard Noir
Posted on 4/28/16 at 6:00 pm to Canard Noir
quote:
I dare anyone to take a whole pork tenderloin, coat it in whatever rub you like, add a pat of butter in the bag, cook it for 3 hours @135F, and finish it with your choice of sear and tell me they don't love it.
Pork Tenderloin is money. At 135, you can get a texture that is something akin to medium rare beef tenderloin. It is amazing. At 140, you can firm up that texture and it retains so much more moisture then if traditionally cooked to 160 or so.
This post was edited on 4/28/16 at 6:15 pm
1
Posted on 4/28/16 at 6:30 pm to therick711
It really is money. It's a lean cut of meat that's pretty inexpensive that I didn't care that much for previously. Now, it is a part of my weekly routine. What's equally amazing to me is that pork is usually fine right when it is cooked but reheating it is terrible. Somehow, sous vide makes for a tenderloin that can be sliced and reheated almost infinitely with minimal moisture/ texture loss...
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