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re: Spin Off. Sous Vide
Posted on 9/14/16 at 8:07 am to ruzil
Posted on 9/14/16 at 8:07 am to ruzil
quote:
What is this quick chill you speak of?
I dump out my hot water and replace it with cool tap water and let it sit for 5-10 minutes to take some of the heat away from the outside of the meat.
quote:
I can appreciate that. I'm just not sure how you get the desired texture. Trial and Error?
With pork tenderloin it's easy to get the texture as it's the texture of medium-rare pork. If one knows the temperature ranges for those, it's easy to set it and go. It's like a steak. I know I like mine at around 130, so I set it for that. Sous vide doesn't work for everything, nor would I like it for everything, but it does allow me to dial in certain dishes that can be precisely replicated each time. Sous vide allows you to take something up to a desired temperature without going over it.
Posted on 9/14/16 at 9:31 am to BottomlandBrew
quote:
I dump out my hot water and replace it with cool tap water and let it sit for 5-10 minutes to take some of the heat away from the outside of the meat.
What is the purpose of doing this? Does it help out the sear or prevent overcooking when searing?
I ask not to be a pain in the arse, but to understand.
Posted on 9/14/16 at 10:25 am to BottomlandBrew
I think it's also worth mentioning that reheating many dishes that have been sous vide is infinitely better. One might be able to nail the tenderloin some other way but it'll be dry if you go to reheat it. I buy a 2 pack of tenderloin, make both of them, and can reheat them for a second or third meal during the week with very little difference between the first and last time. No idea why this is true but it just is....
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