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Posted on 12/24/17 at 11:58 pm to The Levee
Pork tenderloin. A couple of hours at 135 pat it dry and then give it a sear and a quick butter and herb baste. A very hot pan, and not too long because you don't want to cook the inside.
Posted on 12/24/17 at 11:59 pm to The Levee
Any kind of pork shines. Chops, tenderloins are great. Sear in some butter after.
I also love chicken. Do thick chicken breasts at 140-150...you’ll have to experiment to see what texture you like. I love boneless chicken thighs at 160. The fat mostly melts off and leaves very moist chicken. I don’t find searing breasts or thighs really adds much. You may feel differently.
Fish is not my favorite. Due to the low done temps (most around 120) and smaller filets they seem to get cold quick. I do like thicker cutslike swordfish sous vide. Or a thicker salmon. A nice sear in butter finishes great and keeps the heat.
I also love chicken. Do thick chicken breasts at 140-150...you’ll have to experiment to see what texture you like. I love boneless chicken thighs at 160. The fat mostly melts off and leaves very moist chicken. I don’t find searing breasts or thighs really adds much. You may feel differently.
Fish is not my favorite. Due to the low done temps (most around 120) and smaller filets they seem to get cold quick. I do like thicker cutslike swordfish sous vide. Or a thicker salmon. A nice sear in butter finishes great and keeps the heat.
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