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Started By
Message
Spin Off. Sous Vide
Posted on 9/13/16 at 10:40 pm
Posted on 9/13/16 at 10:40 pm
I'm not sure I get the appeal? I cam cook a pork tenderloin to perfection in less than an hour. Sell me on why sous vide is better.
7
Posted on 9/13/16 at 10:53 pm to Lambdatiger1989
quote:
Sell me on why sous vide is better.
That's like an opinion man...
Posted on 9/13/16 at 10:57 pm to Lambdatiger1989
No reason to change if you "cook to perfection".
Help me Oh-many-Martini, you're our only hope...
Help me Oh-many-Martini, you're our only hope...
Posted on 9/13/16 at 11:31 pm to Degas
Do you want to be convinced or do you want us to tell you that you are awesome? It feels like the latter.
Posted on 9/13/16 at 11:37 pm to NoSaint
You're probably not old enough to remember the epic "cooked to perfection" thread.
It's not about me
It's not about me
Posted on 9/14/16 at 5:25 am to NoSaint
Has nothing to do with me. I want to know what the technique does to the food that would make me want to try this method of a tried and true method.
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.
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?
Posted on 9/14/16 at 7:58 am to Lambdatiger1989
I think there are a few items that will come out better with sous vide if you've got the patience for it
I'm sure there are some things where you don't get much mileage out of the technique
I've had good results with steaks and I did some lobster sealed with some herbs and clarified butter that came out great.
Probably need to use it for some new applications when I get home
I'm sure there are some things where you don't get much mileage out of the technique
I've had good results with steaks and I did some lobster sealed with some herbs and clarified butter that came out great.
Probably need to use it for some new applications when I get home
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....
Posted on 9/14/16 at 10:35 am to Canard Noir
wait til we hit up the op with the sous vide smoked brisket. 
Posted on 9/14/16 at 10:49 am to Canard Noir
quote:
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....
did exactly this with a 2 pack, and the GF who isnt a pork fan made a comment about how good the reheated was lastnight.
Posted on 9/14/16 at 10:51 am to Degas
quote:
You're probably not old enough to remember the epic "cooked to perfection" thread.
It's not about me
you are correct - that was a comment to the op, but you were replied to as the last one in the thread. so it was not about you at all
Posted on 9/14/16 at 11:27 am to ruzil
quote:
What is the purpose of doing this? Does it help out the sear or prevent overcooking when searing?
Helps me prevent overcooking when searing.
Posted on 9/14/16 at 11:28 pm to Lambdatiger1989
quote:
I'm not sure I get the appeal? I cam cook a pork tenderloin to perfection in less than an hour. Sell me on why sous vide is better.
I recently tried a New York strip that was done sous vide then seared. You know how with steak the most middle portion is the best bite in terms of how it's cooked and the texture? As you get nearer your edges, it's slightly overcooked (not severely, but in a decent sized piece of meat, the near-edge is usually more well than the middle).
This prevents that and cooks evenly all the way through due to the vacuum seal and submersion technique. If it were safe to vacuum seal in an oven, you'd probably get similar results. I just can't think of a way you'd safely pull that off. No moisture leaves, no convection current baking the outside more quickly than the inside. The final result was a steak that has a very thin sear with every non edge bit being the same, which is to say it was like the middle bite of more traditionally cooked steaks.
It's slow, but the texture was fantastic. I was skeptical at first, but the results were undeniably good.
Posted on 9/15/16 at 6:01 am to BottomlandBrew
I ended up doing a tenderloin I had in the freezer last night. 139 for an hour an a half. It melts in your mouth.
This post was edited on 9/15/16 at 6:01 am
Posted on 9/15/16 at 6:03 am to BottomlandBrew
What temp did that get to internal? Looks kinda raw..
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