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which cut of any meat improves the most with sous vide? ...
Posted on 12/18/16 at 8:46 pm
Posted on 12/18/16 at 8:46 pm
i've only cooked steaks - ribeyes, strips and filets - and chicken (frozen, only for convenience) ... i've yet to cook any pork ... from what i've read on Serious Eats, pork improves the most ... was thinking about cooking a pork tenderloin for Christmas Eve dinner ...
7
Posted on 12/18/16 at 8:57 pm to tiderider
Pork Tenderloin is good Sous Vide. I did one last week. Comes out juicy and moist everytime.
Posted on 12/18/16 at 9:03 pm to golfntiger32
did you marinate it beforehand? ...
Posted on 12/18/16 at 9:09 pm to tiderider
Definitely pork.
Get some thick pork chops.
Get some thick pork chops.
Posted on 12/18/16 at 9:19 pm to tiderider
I do a terayaki pork loin in the sousvide and it's really good.
Posted on 12/18/16 at 9:24 pm to LSU-MNCBABY
Didnt marinate just cut silver skin off, then put salt, pepper on the meat, threw in some rosemary sprigs and vacuumed sealed it. Sous Video for about an Hour at 140, patted it dry and finish in skillet (browned it) with oil, butter and minced garlic.
Posted on 12/19/16 at 7:50 am to tiderider
Chef steps has memberships on sale right now, they've got a ton of sousvide stuff
Posted on 12/19/16 at 7:57 am to Salmon
quote:
Definitely pork.
Interesting
Do you think it would be worthwhile to try some carnitas sous vide?
Posted on 12/19/16 at 8:36 am to tiderider
I did some thick pork chops last week which turned out great. Stayed really juicy
Posted on 12/19/16 at 9:20 am to Coater
I feel like venison would be excellent using the sous vide method.
Posted on 12/19/16 at 9:25 am to eyepooted
quote:
I feel like venison would be excellent using the sous vide method.
did a backstrap for 4 hours at 135 last week
was perfection
Posted on 12/19/16 at 9:29 am to Salmon
got a sous vide as an early christmas gift yesterday when i went home to visit family. on the way back i bought a bacon wrapped pork tenderloin at the cajun meat market. is this a good sous vide meat? already vacuum sealed and ready to go! im a sous vide virgin, so what temp and how long would i do something like that?
Posted on 12/19/16 at 11:05 am to tiderider
I agree pork shines the best. I love doing pork chops or tenderloin.
I really like chicken breasts, too. I eat a chicken filet and salad for lunch at work everyday. On Sundays I sous vide filets for the week, usually with just some Tony's and set the temp for 145. Leave them sealed and take to work. A minute in the microwave and eat.
If I made them at home for dinner, then I would finish them with a quick sear in some butter. But for a quick lunch it's fine. They are very juicy and cooked perfectly. If I was baking or cooking in a pan, I would normally either pound them out or cut them thinner so they don't overcook. With these, the only prep is to season and seal them. Big, thick juicy filets are no problem.
I like doing steaks sous vide when I don't feel like grilling. Like the grilled flavor more, but don't always want the hassle.
I really like chicken breasts, too. I eat a chicken filet and salad for lunch at work everyday. On Sundays I sous vide filets for the week, usually with just some Tony's and set the temp for 145. Leave them sealed and take to work. A minute in the microwave and eat.
If I made them at home for dinner, then I would finish them with a quick sear in some butter. But for a quick lunch it's fine. They are very juicy and cooked perfectly. If I was baking or cooking in a pan, I would normally either pound them out or cut them thinner so they don't overcook. With these, the only prep is to season and seal them. Big, thick juicy filets are no problem.
I like doing steaks sous vide when I don't feel like grilling. Like the grilled flavor more, but don't always want the hassle.
Posted on 12/19/16 at 11:21 am to Dave Worth
pork is a great one.
so many home cooks get paranoid about it being cooked through that they really kill the meet. when you get a piece that has been done spot on it really changes the game.
so many home cooks get paranoid about it being cooked through that they really kill the meet. when you get a piece that has been done spot on it really changes the game.
Posted on 12/19/16 at 12:33 pm to NoSaint
Out of curiosity, why can chicken be cooked this way to 145 when everywhere else chicken should go to 165?
This post was edited on 12/19/16 at 12:34 pm
Posted on 12/19/16 at 12:56 pm to Jibbajabba
quote:
Out of curiosity, why can chicken be cooked this way to 145 when everywhere else chicken should go to 165?
because the same bacteria that is killed by being at 165 for 5 seconds, is also killed at being at 145 for several hours
Posted on 12/19/16 at 1:53 pm to Salmon
quote:
did a backstrap for 4 hours at 135 last week
was perfection
How was the tenderness? Do you think it is more tender than when grilled to med rare on a grill?
Posted on 12/19/16 at 2:01 pm to eyepooted
i use a cast iron to seat, but I don't have gas inside so I use my propane burner outside ... not an even sear, though Im not sure I've Heated it long enough before the sear ... usually on there a good 7 minutes or so ... is it better to use steel skillet or carbon steel skillet inside on the electric eye?
Posted on 12/20/16 at 5:19 pm to tiderider
I love my sous vide. I do pork tender loin, ribs, many cuts of steak.
I'm taking on a 48 hour brisket challenge for Christmas Eve though... Vacuum sealing tomorrow night and cook starts early Thursday.
Will sear and finish on the grill.
I'm taking on a 48 hour brisket challenge for Christmas Eve though... Vacuum sealing tomorrow night and cook starts early Thursday.
Will sear and finish on the grill.
Posted on 12/20/16 at 5:31 pm to tiderider
Although not a traditional smoke taste and texture, I love baby back ribs sous vide, then finished on the grill (40 hours at 140 degrees). My favorite application is for beef short ribs (72 hours at 132 degrees then finished on a grill or broiler). They turn out a perfect medium rare and it's like prime rib on a stick. Chicken breast for salads or sandwiches are ridiculously easy, and I love the convenience of salmon. I buy whole fillets and portion them, season them, vacuum seal them, then I toss them into the freezer uncooked. Any time I want salmon, they go frozen directly into the water bath at around 120 degrees. Depending on the thickness, I give them about a half hour to thaw in there and another half hour to cook. Although not technically "sous vide" because there's no vacuum involved, I'll drop eggs into the bath at 148 degrees for just under an hour. Deliciously custardy yolks that you just can't achieve any other way.
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