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re: Spin Off. Sous Vide
Posted on 9/14/16 at 7:33 am to Lambdatiger1989
Posted on 9/14/16 at 7:33 am to Lambdatiger1989
If you can cook it perfectly some other way, then cool. I prefer my pork tenderloin sous vided (is that a word?) because I can get it exactly where I want it texture wise. Perfect edge to edge pink and a good sear. 138 for 45 minutes to an hour, quick chill, then sear on the skillet.
2
Posted on 9/14/16 at 7:45 am to BottomlandBrew
quote:
138 for 45 minutes to an hour, quick chill, then sear on the skillet.
What is this quick chill you speak of?
Posted on 9/14/16 at 7:50 am to BottomlandBrew
I can appreciate that. I'm just not sure how you get the desired texture. Trial and Error?
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